Recipe Overview
Why you’ll love it: This gingerbread butter recipe will transform any pancake, waffle, or slice of toast into a festive holiday treat! And it’s SO easy to make!
How long it takes: 5 minutes
Equipment you’ll need: small mixing bowl
Servings: 8 (1 tablespoon each)
(Really Easy) Gingerbread Butter
Classic gingerbread flavors. This compound butter tastes like a gingerbread cookie but in buttery goodness form. It has all the ginger, cinnamon, nutmeg and cloves that you’ll find in gingerbread and it’s very lightly sweetened with maple syrup. It’s dangerously tasty.
Fancy (but not really!). I love making compound butters like this gingerbread butter because they feel pretty special, like fancy party food, but they take about five minutes to throw together. (Keep reading for more compound butter ideas.)
Make it ahead! It’s so nice to have on hand for those leisurely breakfasts and lazy brunches. It goes perfectly with my gingerbread pancakes! Butter makes it better, right?
Recipe Variations
- Make a log. Instead of serving the butter as a spread from a bowl, you can roll the butter in parchment paper or waxed paper to make a log. Chill until firm, then slice it into rounds to serve.
- Double (or triple the recipe). It’s easy to make as much as you want and since it keeps well, why not make a double batch while you have all the spices out?
- Change the spices. It doesn’t have to be gingerbread butter. You could easily make pumpkin pie butter using pumpkin pie spice, or apple pie butter, using my apple pie spice. Simply use 2 teaspoons of the spice blends instead of the spices in this recipe.
More Compound Butters
- Orange honey butter: This one is AMAZING on cornbread!
- Cranberry cinnamon honey butter: Perfect for Thanksgiving or Christmas!
- Chive butter: Try this savory butter on homemade biscuits. It’s a perfect choice for Easter brunches.
- Garlic butter: A classic compound butter that’s often served on grilled steaks.
Refrigerate/Freeze: Gingerbread butter will keep in the refrigerator for up to three weeks, or you can freeze it for three months.
Gingerbread Butter
Ingredients
- ½ cup unsalted butter, softened
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg (or freshly grated nutmeg)
- 1 tablespoon maple syrup
Instructions
- Blend ingredients together using fork. Scrape into small decorative bowl. If you prefer, form the compound butter into a log on plastic wrap or parchment paper, wrap tightly, and refrigerate until firm.½ cup unsalted butter, softened, 1 teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg , 1 tablespoon maple syrup
- Refrigerate the gingerbread butter until ready to use. It's best if you remove compound butter from the refrigerator 30 minutes ahead of time so it can soften slightly.
Notes
- Storage: Gingerbread butter, wrapped tightly, will keep in the refrigerator for up to three weeks, or in the freezer for 3 months. Thaw in the refrigerator before using.
- Serving ideas: This compound butter is delicious served with quinoa pancakes, buckwheat pancakes, or best of all, gingerbread pancakes! Try it on homemade whole wheat bread or easy pumpkin bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Think I might use this recipe as Christmas gifts. (Looks sooo very yummy.) And of course, I may need to sample so first. Just to make sure… lol ;)
It would make a fantastic Christmas gift! You’re thinking ahead!