Gingerbread Butter
I love gingerbread cookies, as I mentioned in my Gingerbread S’mores recipe but I definitely don’t always have the time and it is considered socially unacceptable to eat cookies for breakfast. So I wracked my brain for a way to eat it faster, easier to whip up, and breakfast approved - butter! Compound butters are so fun, I love to use them for savory dishes but why not make a sweet one? This is so simple to whip up too - just soft butter, brown sugar, and spices. Spread this happiness on whatever you love, my kids said it made the English muffin taste like gingerbread French toast. Make Christmas morning even better with this spread on toast. Place it on an epic breakfast charcuterie board, make it vegan with some plant-based butter, refined sugar free with using coconut sugar, the options are what you make it!
Gingerbread Butter
1 stick unsalted butter, room temperature
2 Tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon ground cardamom
1 /4 teaspoon ground nutmeg
pinch of salt
- In a bowl, combine all of the ingredients. Spread on all the things and keep room temperature to be spreadable.
Gather your things
These are all the spices we use in gingerbread and the dark brown sugar gives the sweetness and flavor of molasses. Brown sugar is actually molasses mixed with granulated sugar so the darker the sugar, the higher molasses content.
Just mix it up, I used a spatula and it worked great, as long as your butter is soft. Then just transfer to a cute dish and serve! So easy.
