Lemon Ginger Icebox Cookie Cupcakes Recipes

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

Ingredients

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 GINGER ICEBOX CAKE

Lemon Ginger Icebox Cake image

No oven required. This is an easy make-ahead dessert with a light and complex blend of flavors. For the cookies, I use one 9-oz box of Meyer Lemon Thins, Lemon Curd, and some Triple-Ginger Snaps from Trader Joe's. Plan ahead because it needs to sit in the fridge overnight.

Provided by hotdishmama

Categories Dessert

Time 12h15m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 7

Ingredients

3 cups heavy cream
1/4 cup superfine sugar
3 tablespoons fresh lemon zest (from 2 lemons)
9 ounces lemon wafer cookies
20 gingersnap cookies
10 ounces lemon curd
2 tablespoons flaked coconut (optional)

Steps:

Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
Spread a layer of cream over the cookies and lemon curd.
Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
Refrigerate overnight and cut with sharp knife to serve.

Nutrition Facts : Calories 203, Fat 17.4, SaturatedFat 10.5, Cholesterol 61.1, Sodium 65.9, Carbohydrate 11.3, Fiber 0.3, Sugar 5, Protein 1.4

LEMON ICEBOX CAKE

Lemon Icebox Cake image

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

Steps:

In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

GINGER-LEMON CUPCAKES

Ginger-Lemon Cupcakes image

Make and share this Ginger-Lemon Cupcakes recipe from Food.com.

Provided by Redsie

Categories Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter
1/4 cup ReaLemon juice or 1/4 cup fresh lemon juice
3 cups icing sugar
1 tablespoon chopped candied ginger
1/2 cup toasted shredded coconut

Steps:

Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.

Nutrition Facts : Calories 501.1, Fat 18.6, SaturatedFat 11.7, Cholesterol 78.8, Sodium 300.3, Carbohydrate 80.9, Fiber 0.7, Sugar 56.4, Protein 4.4

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