Craving the festive flavors of gingerbread, but don't want to turn on the oven? Then this Holiday Gingerbread Butter is for you! Made by blending store-bought butter, molasses, and a mix of cozy spices, this compound gingerbread butter is a spreadable treat that tastes just like Christmas morning!
One taste of this festive spread, and you'll wonder how you ever survived without it. Trust me, you'll be slathering this creamy gingerbread butter on everything- pancakes, waffles, scones, muffins, toast, you name it.
The best part? This homemade gingerbread butter comes together in minutes. Just blend everything until smooth, then chill until ready to serve. It also makes a thoughtful, edible gift for anyone hosting this holiday season. Just spoon it into cute little jars, and add a festive ribbon.
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Key ingredients and substitutions
Just a few pantry staples are all you need. Ahh, it already smells like Christmas morning!
- Unsalted butter- Make sure it's nice and soft for easy mixing.
- Molasses- Signature gingerbread flavor.
- Brown sugar- For added sweetness and a touch more molasses flavor.
- Spices- Ginger, cinnamon, cloves, nutmeg.
- Salt (optional)
Step-by-step instructions
Soften, blend, serve- that's it. Even Santa can make this!
Step 1. Mixing by hand: Combine all of the ingredients in a medium bowl.
Step 2. Mixing by hand: Using a fork, mix and mash until everything is uniform.
Step 3. Food processor or hand mixer method: For a smoother "whipped" consistency, use a food processor (a mini food processor is best for this), and process until creamy, scraping down the sides as needed. The same can be done with a hand-held electric mixer.
Step 4. To make a butter log: Spoon the butter onto the center of parchment or wax paper. Roll it upwards, then, using a flat object, push the butter tightly into the paper until it forms a log shape. Roll completely, then twist the edges to seal. Refrigerate or freeze until ready to use.
*These are abbreviated instructions. Please see the recipe card for the full list of directions.
👩🍳Expert tips
- Use unsalted butter. This is a sweet butter, so you want to start with a neutral base.
- Make sure the butter is softened. To allow the spices to blend easily, the butter must be soft.
- For the fluffiest texture, use a food processor. This is completely optional, but if you want your butter to have a "whipped" consistency, blend everything in a food processor. I like to use my mini version.
Variations
Blended compound butters are a creative person's dream. You can add just about anything to give your holiday butter a flavor boost.
- Pumpkin gingerbread butter. Add 1 or 2 tablespoons of pumpkin puree.
- Make it boozy. Add a splash of rum or bourbon for a boozy twist.
- Cream cheese gingerbread butter. Make an even more irresistible topping by adding a dollop of cream cheese for an extra indulgent treat.
- Maple gingerbread butter. Swap out some of the molasses or brown sugar for maple syrup.
Serving suggestions
While I don't recommend eating it straight from the spoon, I certainly won't judge you if you do. The best way to use this sweet holiday butter is to spread the love!
- Spread it on warm toast, scones, muffins, or biscuits for a quick and festive breakfast.
- Melt it over a stack of pancakes or waffles for a gingerbread twist on your brunch favorites.
- Swirl it into oatmeal or overnight oats for a cozy, spiced flavor boost.
- Top baked goods such as banana bread, pumpkin bread, or coffee cake for an extra layer of holiday sweetness.
- Serve it on a holiday brunch butter board alongside bagels, croissants, and seasonal jams.
- To make holiday-shaped butter servings (like the gingerbread man in the picture), add the butter to a holiday-themed silicone mold, and freeze until hardened. Remove from the freezer, and unmold by gently popping them out. Leave at room temperature until ready to serve.
Storage
Store your gingerbread butter in an air-tight container or jar in the fridge for up to 2 weeks. Before serving, let it sit at room temperature so it softens and spreads easily.
To freeze, wrap tightly in plastic wrap, and freeze in freezer-safe bags for up to 3 months. To use, let it thaw overnight in the fridge, then bring it to room temperature for serving.
Frequently asked questions
Yes, just omit the optional salt in the recipe. Using unsalted butter is preferred in this recipe because you can control the total amount of salt.
The easiest way to soften butter is to let it sit at room temperature for a few hours, until it's soft enough to press with your finger but not melted. While you can certainly use the "soften" button on your microwave, I find that if you don't watch it, it tends to melt, which you want to avoid.
More cozy recipes
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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Holiday Gingerbread Butter
Equipment
- food processor (optional)
- hand mixer (optional)
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon molasses
- 1 teaspoon dark brown sugar
- 1½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- pinch of Kosher or flaky sea salt, optional
Instructions
Mixing by Hand
- Add all of the ingredients to a medium bowl. Using the tines of a fork, mix and mash until smooth and combined.½ cup (1 stick) unsalted butter, softened, 1 tablespoon molasses, 1 teaspoon dark brown sugar, 1½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, pinch of Kosher or flaky sea salt, optional
Food Processor or Hand Mixer (Creamier, Whipped Consistency)
- Add all the ingredients to the bowl of a food processor. Pulse until creamy, stopping and scraping down the sides as needed. If using a hand mixer, place all the ingredients into a medium bowl and beat on medium until creamy.
Notes
- To soften butter, leave it at room temperature for a few hours. You should be able to push your finger into the butter easily.
- Store your gingerbread butter in an air-tight container or jar in the fridge for up to 2 weeks. Before serving, let it sit at room temperature so it softens and spreads easily.
- To freeze, wrap tightly in plastic wrap, and freeze in freezer-safe bags for up to 3 months. To use, let it thaw overnight in the fridge, then bring it to room temperature for serving.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Rachel says
Made this for our Friendsgiving party this weekend as an option to serve with biscuits. It was crazy good!