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Gingerbread Cookie Butter
Gingerbread Cookie Butter is the perfect holiday dessert spread made with gingersnap cookies, cinnamon, nutmeg and brown sugar in a thick buttery mix.
Prep Time
5 mins
Total Time
1 hr 5 mins
Servings:
24
Servings
Calories:
80 kcal
Cuisine:
American
Ingredients
- 30 gingersnap cookies , 2 cups ground
- 1/4 cup butter unsalted
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon brown sugar
- 2 tablespoons water
Instructions
- Add the cookies to the food processor until finely ground.
- Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
- Stir and microwave for 30 seconds again at %50 power until completely melted.
- Add in the gingersnap cookies crumbs and stir until moistened.
- Microwave for 30 seconds.
- In a small bowl mix cinnamon, nutmeg, brown sugar and water and stir until mixture is smooth.
- Add to the cookie butter and stir well.
- Refrigerate for 1 hour before serving (keep refrigerated).
Cup of Yum
Nutrition Information
Calories
80kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
55mg
(2%)
Potassium
62mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
82IU
(2%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Servings
Amount Per Serving
Calories 80
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 55mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.