Gingerbread Cookie Butter

• Produce

  • 1/4 tsp Mccormick ginger, Ground

• Baking & Spices

  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Mccormick cinnamon, Ground
  • 2 tsp Mccormick vanilla extract, Pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Snacks

  • 8 oz Gingerbread cookies

• Liquids

  • 1/4 cup Water

Found on mccormick.com

Description

Ingredients

• 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies
• 1/2 cup confectioners sugar
• 1/2 cup coconut oil
• 1/4 cup water
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Cinnamon, Ground
• 1/4 teaspoon McCormick® Ginger, Ground

Directions

• Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
• Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended.

Nutrition