Ginger Icebox Cookies Recipes

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LEMON-GINGER ICEBOX COOKIE CUPCAKES



Lemon-Ginger Icebox Cookie Cupcakes image

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.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 12h40m

Yield 16

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 290, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cookie Stack, Sodium 140 mg, Sugar 16 g, TransFat 1 1/2 g

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

These delicious lemon cookies provide a wonderful addition to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h15m

Yield 72

Number Of Ingredients 9

3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice

Steps:

  • In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
  • Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
  • Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
  • Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg

TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

Steps:

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g

ICEBOX COOKIES



Icebox Cookies image

This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

Steps:

  • In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER ICEBOX COOKIES



Ginger Icebox Cookies image

The dough can keep in the fridge for about 2 weeks, or well-wrapped in the freezer for several months.

Provided by byZula

Categories     Dessert

Time 2h10m

Yield 4-5 dozen

Number Of Ingredients 7

1 cup shortening or 1 cup butter
1 cup sugar
1/2 cup molasses
4 1/2 cups flour
3 teaspoons ginger
1 teaspoon salt
2 eggs

Steps:

  • Cream sugar, shortening, add eggs.
  • Beat well.
  • Add molasses and dry ingredients to make a stiff dough.
  • Form into 3 or 4 rolls about 2 1/2 inches in diameter.
  • Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
  • Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
  • Bake in 375°F oven for 8-10 minutes or until done.
  • Remove from pans and cool on wire racks.

LEMON GINGER ICEBOX CAKE



Lemon Ginger Icebox Cake image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
2 cups heavy whipping cream
2 packages (5-1/4 ounces each) thin ginger cookies
2 tablespoons chopped crystallized ginger

Steps:

  • In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

GINGER ICEBOX COOKIES (VEGAN)



Ginger Icebox Cookies (Vegan) image

From Southern Living. Times given don't include refrigeration or freezing. Edited 12/10/08: I just made these with the following changes - Reduce sugar by 1/4, use whole wheat pastry flour for 1/2 the flour, and I skipped the water. I am not sure what purpose the water served, but removing it made a firmer dough, especially because I reduced the sugar (which took out some of the dry ingredients which would've only made the dough softer!).

Provided by Vino Girl

Categories     Dessert

Time 35m

Yield 120 serving(s)

Number Of Ingredients 8

1 cup margarine, softened or 1 cup butter, softened, if you don't need a vegan cookie
1 cup sugar
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup molasses
1/4 cup water

Steps:

  • Beat butter at medium speed until creamy; gradually add in sugar and beat well.
  • Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
  • Dough will be very soft. Cover and chill for 2 hours.
  • Divide dough into 4 equal portions; shape into 9 inch rolls.
  • Wrap each in wax paper and freeze for at least 2 hours.
  • When ready to bake, preheat oven to 350°F.
  • Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
  • Bake for 10-12 minutes.
  • Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

Nutrition Facts : Calories 45.3, Fat 1.6, SaturatedFat 0.3, Sodium 29.4, Carbohydrate 7.4, Fiber 0.1, Sugar 3.2, Protein 0.5

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