Gingerbread Cookie Dough Slices
2 hr 10 min
This unique holiday treat couldn’t be easier to make. Simply make gingersnap cookie crumbs in a food processor, pulse in some extra spices, and add cream cheese and yogurt to make “dough” that you shape into a log and slice. The benefit here is that you get the joy of eating cookie dough, but you don’t have to worry about any food safety issues with eating raw flour. Be sure to add the ground ginger and cinnamon; although gingersnaps have a strong ginger flavour, the spice is muted once mixed with the cream cheese.
Plain fat free Greek yogurt
3 oz, softened
- Place the cookies in a food processor; process until fine crumbs form, 30 seconds to 1 minute. Add the ginger and cinnamon and pulse to combine. Add the yogurt and Neufchatel; process until the mixture forms a dough and comes together into a ball.
- Scrape the dough onto a large piece of wax paper. Shape the dough into a 10-inch long log, using the paper to help shape the dough. Wrap the dough in the paper and chill for at least 2 hours.
- Remove the dough from the refrigerator and unwrap, keeping the dough on the paper. Spread the sprinkles onto the paper, and roll the dough log in them, pressing gently to help them adhere. Cut the log into 20 (½-inch-thick) slices.
- Serving size: 1 slice