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Lemon-Ginger Icebox Cookie Cupcakes

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These delicious “cupcakes” are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.

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Prep Time 1 hr 10 min
Total Time 12 hr 40 min
Servings 16

Ingredients

Cookies

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup butter, softened

1: egg

1: tablespoon grated lemon peel

1/3: cup finely chopped crystallized ginger

Filling

2: cups whipping cream

1/4: cup powdered sugar

1: teaspoon vanilla

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Directions

1 In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
2 Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
3 In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.

EXPERT TIPS

Expert Tips

Refrigerate at least 8 hours before serving to allow cookies to soften to desired cakelike texture. If desired, store in refrigerator up to 24 hours before serving.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Stack

Calories: 290
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 140mg; 140%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 16g 16% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/30/2011 10:37:26 AM REPORT ABUSE megan1230 said:

Rating:

These came out perfect! It was an incredibly easy recipe to make but it looked way more complicated! The flavors were so refreshing! Great summer night dessert!

This reply was: Helpful Inspiring

Posted 7/3/2011 9:27:50 AM REPORT ABUSE rinkmom17 said:

Rating:

These were amazing. Served them to my book club. The whipped cream softened up the cookies perfectly. And really took very little time to prepare. I had a littel trouble getting the cookies the right size but eventually figured it out

This reply was: Helpful Inspiring