INGREDIENTS
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• 225 g gingerbread cookies, about 8 cookies
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• 1/2 cup (125 mL) icing sugar
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• 1/2 cup (125 mL) coconut oil
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• 1/4 cup (50 mL) water
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• 2 tsp (10 mL) Club House pure vanilla extract
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• 1/2 tsp (2 mL) Club House organic ground cinnamon
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• 1/4 tsp (1 mL) ground ginger