Description
This homemade cookie butter spread is a creamy, spiced treat made from gingersnap cookies blended with milk, butter, vanilla, cinnamon, powdered sugar, and sea salt. It offers a smooth, sweet, and slightly spicy spread perfect for toast, pancakes, or as a dip.
Ingredients
Scale
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 ingredients including gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt.
- Blend Ingredients: Place all ingredients into a blender or food processor. Blend on high speed until a smooth, creamy paste forms, scraping down the sides if needed.
- Adjust Consistency: If the cookie butter is too thick, add a bit more milk gradually and continue blending until you achieve your desired consistency.
- Serve or Store: Enjoy the cookie butter spread immediately on your favorite bread or treat, or transfer to an airtight container and refrigerate. Use within one to two weeks for best flavor.
Notes
- You can adjust milk quantity to get the perfect spreadable texture depending on the type of cookies used.
- Store cookie butter in an airtight container in the refrigerator for up to two weeks.
- Try using different types of cookies such as speculoos or snickerdoodles for unique flavors.
- This recipe is great for gifting when stored in decorative jars.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 7g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
