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Move over Cookie Butter...it's Gingerbread Butter!

If Cookie Butter had a sweet, adorable, and jolly cousin, it would be none other than the tasty creation we call, Gingerbread Butter. This butter is wonderful on toast, crackers, as a dip for fruit or eaten by the spoonful right out of the jar. So go ahead, get addicted, everybody's doing it. Yes, I am peer pressuring you. I know you will thank me later. Find more recipes at groundedandsurrounded.com
Prep Time5 mins
Total Time5 mins
Course: Dessert, Snack
Cuisine: All American
Servings: 6 people
Calories:

Ingredients

  • 5 oz gingerbread cookies or gingersnaps Use gluten-free if needed
  • 2 Tbsp light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2.5 Tbsp liquid coconut oil
  • 1.5 Tbsp water

Instructions

  • Pulverize gingerbread men (poor little guys) in food processor until the mixture is a fine crumb consistency. You should have about 1 1/8 cups crumbs.
  • Now add cinnamon and brown sugar and pulse until combined.
  • Finally, add in all the vanilla, 1 Tbsp liquid coconut oil and 1 Tbsp water and pulse into mixture. Add in the remaining coconut oil and water a little at a time until the mixture is a thick gooey consistency much like peanut butter. You may not need to add the whole measurement of water, but I use all the coconut oil to make it creamy.
  • You are now ready to indulge in this sweet gooey holiday goodness until your little heart is content or at least until it runs out ;)

Notes

**If you would like to make this recipe gluten-free, make or purchase gluten-free gingersnaps. You can find these at most retailers or purchase online.
I was inspired by this recipe: http://grandmabeesrecipes.com/homemade-cookie-butter/