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gingersnap cookie butter recipeOne of my biggest sources of pride is my sprinkle drawer. You read that correctly, drawer. I love sprinkles. I cannot help myself. Whenever I see a color or shape that I don’t have, it has to come home with me. I am always on the lookout for new colors or kinds. Sprinkles (or if you are from where I am from, jimmies) are a weird thing to collect, but really make me so happy. How can you not have a good time or enjoy eating something when sprinkles are involved?

Jackie Alpers has a new book out devoted entirely to my beloved Sprinkles. The team at Quirk asked me if I would like to be a part of the book tour and represent the color orange. Uh, do you even need to ask? Of course! There are some great ideas on how to incorporate color and fun into every day things.

I was late to the Biscoff party, but once I tasted it, I was hooked. The Gingersnap Cookie Butter recipe from Sprinkles is dare I say even better than Biscoff. I used Ivin’s Famous Spiced Wafers. You know that fall is around the corner when the orange box appears in the grocery stores. I had no idea until I moved away from New Jersey that you could not get these cookies everywhere. I missed them so much my mom used to send them to me every fall. I was in NJ last week and I stocked up. I don’t think that there is a better gingersnap out there. You can use the cookie butter as a dip, apples are divine dipped in cookie butter. I added a layer of orange sprinkles and sugar crystals to make it even more festive and perfect for fall.

gingersnap cookie  butter recipe6 ounce (about 16 small) gingersnaps
1 Tablespoon brown sugar
1 Tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon freshly ground nutmeg
1 Tablespoon vegetable oil
1/3 cup sprinkles
1/3 to 1/2 cup water

gingersnap cookie butterProcess cookies into fine crumbs in a food processor.

gingersnap cookie butter recipeAdd brown sugar, cinnamon, vanilla, nutmeg, and oil.

gingersnap cookie butter recipeWith the machine running, add the water through the feed tube.

gingersnap cookie butter recipeAdd just enough water to achieve the consistency of peanut butter. In a small jar, layer cookie butter and sprinkles. Store in an airtight container or in the fridge for up to to 1 month.

gingersnap cookie butter recipe

Gingersnap Cookie Butter

Gingersnap Cookie Butter

Ingredients

  • 6 ounce (about 16 small) gingersnaps
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly ground nutmeg
  • 1 Tablespoon vegetable oil
  • 1/3 cup sprinkles
  • 1/3 to 1/2 cup water

Instructions

  1. Process cookies into fine crumbs in a food processor. Add brown sugar, cinnamon, vanilla, nutmeg, and oil. With the machine running, add the water through the feed tube. Add just enough water to achieve the consistency of peanut butter. In a small jar, layer cookie butter and sprinkles. Store in an airtight container or in the fridge for up to to 1 month.
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14 Responses to Gingersnap Cookie Butter

  1. So yummy! Love the addition of sprinkles. :)

  2. Oh my gosh. Cookie butter made from the most delicious cookies in the whole world? I’d eat it out of the container! Where did you find those cookies? I can’t ever find them where I live! I would kill for some :)

  3. We always had Irvin’s at my house in Delaware when I was growing up!!! Why don’t they have them in DC!!! :(. Love this recipe!!

  4. […] Are Not Martha Baked Bree Bake or Break -11/5 Girl Meets Kitchen – 11/12 Cherry Tea Cakes – 11/19 Roundup […]

  5. Superdeliciousness! Yes to apple dipping and pear dipping too but I’d also love to dollop this on a steamy hot baked sweet potato (with sprinkles!) and maybe use it as a layer in a pumpkin pie. Thank you for sharing the yumful recipe and sprinkles rock! :)

  6. I guess I am late to the game with gingersnaps-I’d never eaten one! I used the Nabisco brand because that it all that is available here and they were a little spicy for me. I added about 2 tbs of pumpkin to the dip (cause what don’t I add pumpkin to in the fall?) and that mellowed it out a bit. The whole family loves it.

  7. […] and got out the sprinkles for some baking fun. We Are Not Martha kicked things off with red. Then, Baked Bree went with orange, and Kitchen Konfidence had some fun with yellow. Stay tuned in the next couple of […]

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