Lemon-Ginger Icebox Cookie Cupcakes

lemon-ginger icebox cookie cupcakes Dessert
Lemon-Ginger Icebox Cookie Cupcakes
  • Prep 1 hr 10 min
  • Total 12 hr 40 min
  • Servings 16

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 colourful touch. ...MORE + LESS -


1 pouch Betty Crocker* sugar cookie mix
1/2 cup (125 mL) butter, softened
1 egg
1 tbsp (15 mL) grated lemon peel
1/3 cup (75 mL) finely chopped crystallized ginger
2 cups (500 mL) whipping cream
1/4 cup (50 mL) icing sugar
1 tsp (5 mL) vanilla


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  • 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 350ºF. 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 and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.

  • Tip : Refrigerate at least 8 hours before serving to allow cookies to soften to desired cake-like texture. If desired, store in refrigerator up to 24 hours before serving.

No nutrition information available for this recipe

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