- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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