Ginger-Snap Cookie Butter
Looking for a sweet easy different type of dessert to add to your dessert table? Try out this super easy dip and serve with your favorite cookie or hot biscuits at breakfast!
- 16 Ounces Ginger Snap Cookies Or your choice of cookie
- 1/2 Cup Vegetable oil
- 1/4 Cup Water
- 1/2 Cup Powdered Sugar
Crush the cookies into chunks.
Place into a food processor (or blender) and pulse until you have a fine powder.
Slowly drizzle in the vegetable oil, then add the water and blend until a paste forms.
Add the powdered sugar gradually (by the tablespoon, if you like).
Scraping down the sides of the blender every so often to make sure it all incorporates.
Add more water as necessary until desired consistency is reached — you want it to be spreadable.
Transfer to a jar with a tight-fitting lid and refrigerate for 30 minutes before serving. (Cookie butter will keep, refrigerated, for up to a week.)
Go ahead and enjoy it on pancakes, waffles, ice cream, crackers, cookies, celery or (practically) anything else!
The best cookies for cookie butter are the ones that crumble the most easily. Snicker-doodles, pecan sandies, gingersnaps and sugar cookies are great.
Oreos make a great chocolatey cookie butter, but you will have to use less oil and water due to the filling which tends to make it runny.
Cookies with “chunks” (oatmeal, chocolate chips, nuts) can be blended into a “chunky-style” cookie butter with a crunchy textural contrast that’s particularly good on ice cream.
Add a bow and a Tin of butter cookies, wrap in cellophane. Makes a great gift!