Ginger Cookie Butter

Here's a ginger recipe that gives a nod to the spice without actually calling for it in the ingredient list! This cookie spread is flavored with gingersnap cookies and pumpkin pie spice for loads of fall flavor. Try the cookie butter spread on scones, toast, or graham crackers.

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2.5 by 3 people

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: 1 1/2 cups
  • Prep: 15 mins
  • Stand: 45 mins

Ginger Cookie Butter

Directions

  1. In a large saucepan heat and stir the first five ingredients (through salt) over medium heat until milk is warm and brown sugar is dissolved. Stir in cookies; let stand 15 minutes. Transfer to a food processor or blender; add vanilla. Cover and process or blend until smooth, stopping to scrape container as needed.
  2. Store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving.

From the Test Kitchen

Serve on lemon nut bread or scones.

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Nutrition Facts (Ginger Cookie Butter)

  • Per serving:
  • 65 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 50 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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3 Ratings

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