Gingerbread Cookie Butter Gingerbread Cookie Butter

Gingerbread Cookie Butter Image by: Jodi Pudge Author: Jennifer Danter and The Canadian Living Test Kitchen

If you ate too much gingerbread over the holidays and aren’t sure what to do with the leftovers, we have your answer: cookie butter. Past-their-prime cookies are best suited to a sweet spread like this one, so round up any gingers that are no longer soft. Slather the butter onto shortbread or graham crackers, use it as a dip for salty pretzels or simply eat it by the spoonful!

  • Prep time 10 minutes
  • Total time 10 minutes

Ingredients

  • 1/3 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup whipping cream (35%)
  • 2 cups gingerbread cookie crumbs
  • 3 tablespoons vegetable oil

Method

In saucepan, melt butter over medium heat; stir in condensed milk and cream.

In food processor, pulse together cookie crumbs, butter mixture and oil until smooth. (Make-ahead: Refrigerate in airtight container for up to 1week.)

Makes about 2 cups.

Nutritional facts Per 1 tbsp: about

  • Sodium 40 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 84
  • Total fat 5 g
  • Potassium 23 mg
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 2
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Gingerbread Cookie Butter

Login