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–+ servings
Gingersnap cookie butter with sprinkles and apple slices.

Gingersnap Cookie Butter

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 (1 cup)
Calories 142 kcal

Ingredients
  

  • 6 ounce gingersnaps about 16 small cookies
  • 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.
    Broken gingersnap cookies in a food processor, ready for making Gingersnap Cookie Butter.
  • Add brown sugar, cinnamon, vanilla, nutmeg, and oil.
    Adding brown sugar, cinnamon, vanilla, nutmeg, and oil in a food processor for Gingersnap Cookie Butter.
  • With the machine running, add the water through the feed tube.
    Pouring water into the food processor's feed tube for gingersnap cookie butter.
  • 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 the fridge for up to 1 month.
    Creamy gingersnap cookie butter in a food processor.

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 119mgFiber: 1g
Keyword Gingersnap Cookie Butter
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