GINGER COOKIE BUTTER RECIPES

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GINGER COOKIE BUTTER | BETTER HOMES & GARDENS



Ginger Cookie Butter | Better Homes & Gardens image

Here's a ginger recipe that gives a nod to the spice without actually calling for it in the ingredient list! This cookie spread is flavored with gingersnap cookies and pumpkin pie spice for loads of fall flavor. Try the cookie butter spread on scones, toast, or graham crackers.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 1 1/2 cups

Number Of Ingredients 7

½ cup milk
3 tablespoons coconut oil or vegetable oil
1 tablespoon packed brown sugar
½ teaspoon pumpkin pie spice
? teaspoon salt
8 - 9 ounce gingersnaps or speculoos cookies, coarsely broken
½ teaspoon vanilla

Steps:

  • In a large saucepan heat and stir the first five ingredients (through salt) over medium heat until milk is warm and brown sugar is dissolved. Stir in cookies; let stand 15 minutes. Transfer to a food processor or blender; add vanilla. Cover and process or blend until smooth, stopping to scrape container as needed.
  • Store in the refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving.

Nutrition Facts : Calories 65 calories, CarbohydrateContent 8 g, FatContent 4 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 50 mg, SugarContent 4 g

BIG SOFT GINGER COOKIES | ALLRECIPES



Big Soft Ginger Cookies | Allrecipes image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts    Cookies    Spice Cookie Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 dozen

Number Of Ingredients 12

2?¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, CarbohydrateContent 21.1 g, CholesterolContent 7.8 mg, FatContent 6 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 1.1 g, SodiumContent 147 mg, SugarContent 11.4 g

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