Description
This Homemade Cookie Butter Spread is a rich and creamy delight made from gingersnap cookies and a few simple ingredients. Perfect for spreading on toast, drizzling over desserts, or enjoying straight from the jar, this easy recipe creates a smooth, spiced cookie-flavored butter that’s a fantastic homemade treat.
Ingredients
Scale
Cookie Butter Ingredients
- 8 ounces gingersnap cookies
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
- 1 teaspoon fine sea salt
Instructions
- Prepare Ingredients: Gather all the ingredients listed. Make sure the gingersnap cookies are roughly broken into smaller pieces for easier blending.
- Blend Ingredients: Place the gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt into a blender or food processor. Blend on high speed until a smooth, creamy paste forms. This process usually takes around 1-2 minutes depending on your equipment.
- Adjust Consistency: Check the texture of the cookie butter. If it’s too thick, add a little more milk, one teaspoon at a time, and blend again until you reach your desired spreadable consistency.
- Serve or Store: Enjoy the cookie butter immediately as a spread, dip, or topping. Alternatively, transfer it to an airtight container and refrigerate. Use within 1-2 weeks for optimal freshness. Stir before each use if separated.
Notes
- The type of cookies you use can affect the sweetness and flavor, so feel free to experiment with other spiced cookies if desired.
- Add milk gradually to avoid the cookie butter becoming too runny.
- This recipe does not require cooking—just blending raw ingredients.
- Store in the refrigerator and bring to room temperature before serving for easier spreading.
- Use a high-powered blender or food processor for the best texture.
Nutrition
- Serving Size: 1 tablespoon (about 15g)
- Calories: 70
- Sugar: 5g
- Sodium: 90mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 7mg
