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Lemon-Ginger Icebox Cookie Cupcakes

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  • Prep 1 hr 10 min
  • Total 12 hr 40 min
  • Servings 16
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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.
Updated May 13, 2011
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Ingredients

Cookies

  • 1 pouch (17.5 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

290 Calories, 18g Total Fat, 2g Protein, 30g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Cookie Stack
Calories
290
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
10g
50%
Trans Fat
1 1/2g
Cholesterol
60mg
21%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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