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Lemon-Ginger Icebox Cookie Cupcakes
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Prep Time:
1 hour 10 minutes
Total Time:
12 hours 40 minutes
Create cookie cupcakes with layers of whipped cream and fresh fruit for a festive twist on a classic treat. Chill for a cake-like texture!
Ingredients:
  • 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
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
Instructions:
  • Combine the cookie mix, butter, egg, and lemon peel in a medium bowl until a soft dough forms. Mix in the crystallized ginger. Divide the dough in half and shape each half into an 8-inch-long roll on waxed paper. Wrap them up and either freeze for about 1 hour or refrigerate for about 3 hours until firm enough to slice.
  • Preheat oven to 350°F. Slice each roll into 32 (1/8-inch-thick) slices using a sharp knife, rotating the roll to maintain shape. Place slices on ungreased cookie sheets, bake for 9 to 11 minutes until edges are light brown. Let cool for 1 minute, then transfer to a cooling rack. Cool completely for about 30 minutes before serving.
  • - In a chilled small bowl, use an electric mixer to beat the filling ingredients on high speed until stiff peaks form. - Arrange 16 cookies right side up on a tray. - Spread 1 tablespoon of whipped cream on top of each cookie, then sandwich with another cookie. - Repeat layering the cookies and cream to create 4 layers, ending with a layer of cream. - Place each cookie cupcake in decorative cupcake liners. - Cover with plastic wrap and refrigerate for at least 8 hours. - When ready to serve, garnish with raspberries, strawberries, and blueberries if desired.

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