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Lemon-Ginger Icebox Cookie Cupcakes

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By Betty Crocker Kitchens
Updated May 13, 2011
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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.

Lemon-Ginger Icebox Cookie Cupcakes

  • Prep Time 1 hr 10 min
  • Total 12 hr 40 min
  • Servings 16
  • Ingredients 8
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Ingredients

Cookies

Filling

  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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