One 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.
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
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.
Gingersnap Cookie Butter
Gingersnap Cookie Butter - Cookie butter dip for apples.
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
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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This Post Has 14 Comments
Love that you made your own version!!
So yummy! Love the addition of sprinkles. 🙂
Thank you! I am so excited for you and your little sprinkle. 🙂
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 🙂
I got them in NJ, and brought home a few boxes.
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!!
I don’t know!!! I brought home a few boxes last week.
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! 🙂
That is a good idea!
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.
What? That is one of my favorite cookies.