Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
There's a new cookie butter on the scene and it's full of holiday flavour! Puree homemade or store-bought gingerbread cookies with icing sugar, coconut oil and warm spices like cinnamon to create the ultimate spread for toast, pancakes and everything in between.
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Ingredients
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 oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.
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.
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