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To make the best gingerbread cookie butter, gather these simple ingredients: - 1 cup gingerbread cookies, crushed - 1/2 cup almond butter or peanut butter - 1/4 cup powdered sugar - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/4 teaspoon nutmeg - 1/2 teaspoon vanilla extract - Pinch of salt - 2-3 tablespoons coconut oil (optional) These ingredients come together to create a rich and delightful spread. Each one plays a vital role in the flavor and texture of your cookie butter. The crushed gingerbread cookies provide a warm, spicy base. The almond or peanut butter adds creaminess and richness. Powdered sugar gives it a touch of sweetness. Ground cinnamon, ginger, and nutmeg add that classic gingerbread flavor. Vanilla extract brings harmony to the mix, while a pinch of salt balances the sweetness. You can add melted coconut oil if you want a smoother texture. This ingredient is optional but can elevate your cookie butter even more. Together, these ingredients create an irresistible treat that you won't want to stop eating! {{ingredient_image_1}} First, crush the gingerbread cookies. Use a food processor or put them in a bag and smash them. You want fine crumbs for the best texture. Once crushed, add them to your food processor. This is the base of our cookie butter. Next, add the nut butter of your choice. You can use almond butter or peanut butter. Then, add the powdered sugar, ground cinnamon, ground ginger, nutmeg, vanilla extract, and a pinch of salt. These spices will give your cookie butter that warm, cozy flavor. Pulse the mixture in the food processor until everything combines well. If needed, stop and scrape down the sides to ensure all the ingredients mix evenly. To make your cookie butter smoother, pour in melted coconut oil. Start with one tablespoon and blend. Add more if you want a creamier texture. Taste your cookie butter and adjust the sweetness by adding more powdered sugar if you like. Once you are happy with the taste and texture, transfer the cookie butter into a clean, airtight jar. Seal it tightly and store it in the fridge. Enjoy it for up to two weeks! - Substituting nut butters: You can switch almond butter for peanut butter. This change can give a different taste. You can also try cashew or sunflower seed butter for a nut-free option. - Using different spices: Want a twist? Add a pinch of cloves or allspice. These spices can add warmth to your butter. You can also reduce the ginger for a milder flavor. - Smoother vs. chunkier butter: If you like your butter smooth, add melted coconut oil. Gradually blend it in until it feels just right. For a chunkier texture, skip the oil and blend less. - How to store for optimal freshness: Use a clean, airtight jar to keep your cookie butter fresh. Store it in the fridge for up to two weeks. This keeps the flavors bright and tasty. - Best ways to enjoy gingerbread cookie butter: Spread it on toast or pancakes for a sweet treat. It also makes a great dip for apple slices or pretzels. You can even swirl it into yogurt for a fun breakfast twist! Pro Tips Choose Your Nut Butter: Experiment with almond butter or peanut butter to find the flavor that you love the most! Crush Cookies Evenly: Ensure your gingerbread cookies are crushed into fine crumbs for a smoother texture in your cookie butter. Adjust Sweetness: Taste your mixture after blending and feel free to add more powdered sugar if a sweeter flavor is desired. Storage Tips: Store your cookie butter in an airtight jar in the refrigerator to keep it fresh for up to 2 weeks. {{image_2}} You can make your gingerbread cookie butter even more exciting. Try adding chocolate chips for a sweet twist. The chocolate pairs well with the warm spices of gingerbread. You can also add nuts like pecans or walnuts. Chopped nuts add a nice crunch and flavor boost. Other seasonal flavors can elevate your cookie butter. Think of adding a splash of orange zest. This brightens the mix and gives it a fresh taste. You could also try a hint of peppermint for a festive kick. Just a little can go a long way! Gingerbread cookie butter is not just for spreading! You can use it in many recipes. Stir it into oatmeal for a warm breakfast treat. Mix it into yogurt for a tasty snack. You can also use it in desserts, like cookies or brownies. It adds a unique flavor that everyone will love. Want to make a special dessert? Try using it in cheesecake or as a cake filling. The rich flavor works beautifully in these treats. You can also use it as a dip for fruits or pretzels. The options are endless! If you want a sugar-free or low-sugar version, you have options. You can use natural sweeteners like maple syrup or honey. These add sweetness without refined sugar. If you prefer, try stevia or monk fruit. Both are great for keeping sugar low. When making the cookie butter, start with less sweetener. You can always add more later to taste. This way, you control how sweet it gets. To keep your gingerbread cookie butter fresh, use a clean, airtight jar. Glass jars work best. They keep moisture out and let you see how much you have left. Make sure the jar is completely dry before adding the butter. This way, it won't spoil quickly. Your gingerbread cookie butter will stay good in the fridge for about two weeks. Keep it sealed tightly. If you see any changes in color or smell, throw it away. Always trust your senses! You can freeze gingerbread cookie butter for up to three months. Use a freezer-safe container or bag. Leave some space at the top, as the butter may expand when frozen. When you’re ready, thaw it in the fridge overnight. Stir well before using it again to get that creamy texture back. To make gingerbread cookie butter, follow these easy steps: 1. Crush the cookies: Start by crushing 1 cup of gingerbread cookies in a food processor. Blend until fine crumbs form. 2. Add nut butter: Pour in 1/2 cup of almond butter or peanut butter. This adds creaminess and taste. 3. Mix in sugar and spices: Add 1/4 cup powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/2 teaspoon vanilla extract, and a pinch of salt. 4. Blend until smooth: Pulse the mixture until it combines well. Scrape down the sides if needed. 5. Adjust texture: For a smoother butter, drizzle in 2-3 tablespoons of melted coconut oil while blending. 6. Taste and tweak: Taste your cookie butter and add more powdered sugar if you want it sweeter. 7. Store it: Transfer the cookie butter into a clean, airtight jar. Seal it tightly and keep it in the refrigerator for up to 2 weeks. Enjoy your gingerbread cookie butter on toast, pancakes, or as a dip! You can find ready-made gingerbread cookie butter in many grocery stores. Look for brands like: - Trader Joe's - Nutella (seasonal flavor) - Stonewall Kitchen You can also buy it online. Check websites like Amazon or specialty food retailers. They often carry unique brands too. If you don't have gingerbread cookies, you can use other cookies. Here are some options: - Speculoos cookies: They have a similar spice mix and flavor. - Graham crackers: They give a sweet and buttery taste. - Biscoff cookies: These are crunchy and flavorful. These alternatives will still give you a tasty cookie butter! You learned how to make delicious gingerbread cookie butter from scratch. We covered the ingredients, preparation steps, and tips for the best texture. I shared variations to keep it fun, plus storage tips to keep it fresh. Remember, you can always mix in new flavors or try different nut butters. This recipe is simple and lets you enjoy a seasonal treat anytime. Enjoy trying it out and make it your own!

Gingerbread Cookie Butter

A delightful spread made from crushed gingerbread cookies and nut butter, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup gingerbread cookies, crushed
  • 0.5 cup almond butter or peanut butter
  • 0.25 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon nutmeg
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons coconut oil, melted (optional for smoother texture)

Instructions
 

  • In a food processor, add the crushed gingerbread cookies and blend until fine crumbs form.
  • Add the almond butter (or peanut butter), powdered sugar, ground cinnamon, ground ginger, nutmeg, vanilla extract, and salt to the food processor.
  • Pulse the mixture until everything is well combined, scraping down the sides as necessary.
  • If you prefer a smoother consistency, gradually drizzle in melted coconut oil while blending until you reach your desired texture.
  • Taste the cookie butter and adjust sweetness by adding more powdered sugar if desired.
  • Transfer the cookie butter into a clean, airtight jar. Seal tightly and store in the refrigerator for up to 2 weeks.

Notes

Serve it spread on toast, pancakes, or as a dip for apples and pretzels for a delightful treat!
Keyword cookie butter, gingerbread, spread