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Gingersnap Cookie Butter from foodiewithfamily.com
5 from 1 vote

Gingersnap Cookie Butter

Author Rebecca Lindamood


  • 1 pound gingersnap cookies
  • 1/2 cup water
  • 1/3 cup neutral oil vegetable, canola, or grapeseed
  • 3 to 8 tablespoons confectioner's sugar


  • Add the gingersnap cookies to the bowl of a food processor fitted with a metal blade. Fix the lid in place and process until you've finely powdered the cookies. Remove the feed tube from the food processor and while it's still running, drizzle in the water and oil. Stop the machine, scrape down the sides, and add 3 tablespoons of confectioner's sugar. Process until fully incorporated. Test the Gingersnap Cookie Butter for thickness and sweetness. If you like it, scrape into a jar with a tight fitting lid and refrigerate for up to 2 weeks. If you'd like it a little sweeter, add confectioner's sugar, 1 tablespoon at a time, processing after each addition, until it is as sweet as you'd like it. Store as described previously.