There’s a new gingerbread cookie butter recipe on the scene, and it’s full of holiday flavor!
To get a cookie butter that’s like the Trader Joe’s favorite, you can puree homemade or store-bought gingerbread cookies with confectioners’ sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
Gingerbread cookie butter
8 ounces of gingerbread cookies, about 8 (3 1/2-inch long) cookies
1/2 cup confectioners’ sugar
1/2 cup coconut oil
1/4 cup water
2 teaspoons McCormick Pure Vanilla Extract
1/2 teaspoon McCormick Cinnamon, Ground
1/4 teaspoon McCormick Ginger, Ground
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until coconut oil is melted.
Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.
Serves: Makes 1-1/2 cups or 24 (1-tablespoon) servings
Nutrition information (per serving): Calories: 90; Cholesterol: 6mg; Sodium: 33mg; Protein: 0g; Total Fat: 6gS; aturated Fat: 5g; Fiber: 0g; Carbohydrate: 9g
Gingerbread cookie butter recipe tips
To make your own gingerbread cookies, prepare Gingerbread Men Cookies. (8 ounces of homemade cookies is equivalent to about 8 cookies made with a 3-1/2 inch cookie cutter.)
Store Gingerbread cookie butter in a clean, tightly-covered container or jar at room temperature up to 2 weeks. Stir if butter starts to separate.
Serve Gingerbread cookie butter with apple slices, cookies and pretzels or over brownies and ice cream. Use as a spread on toast, bagels, quick breads, muffins, hot waffles and pancakes. Or, use in place of peanut butter for sandwiches.
For a simple homemade gift, package Gingerbread cookie butter in small jars with festive labels or ribbon. Attach storage directions and usage ideas to gift tags, if desired.