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Homemade Cookie Butter Spread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 84 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Approximately 1¼ cups (serves 16 small servings)
  • Category: Spread
  • Method: Blending
  • Cuisine: American

Description

This Homemade Cookie Butter Spread is a deliciously smooth and creamy treat made from gingersnap cookies blended with milk, butter, vanilla, cinnamon, powdered sugar, and sea salt. Perfect as a spread on toast, a dip for fruits, or a flavorful addition to desserts, this easy-to-make recipe comes together quickly with just a blender or food processor.

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

  1. Prepare Ingredients: Measure out all the ingredients carefully, including the gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt to ensure even blending and consistent taste.
  2. Combine Ingredients: Place all the ingredients into a blender or food processor. This ensures the cookies and other ingredients combine smoothly to create the cookie butter texture.
  3. Blend Until Smooth: Blend on high speed until a smooth paste forms. Depending on the cookie texture and your blender, you may need to stop and scrape the sides to blend evenly.
  4. Adjust Consistency: If the spread is too thick or coarse, add additional milk gradually and blend again until you reach your preferred consistency.
  5. Serve or Store: Enjoy the cookie butter immediately as a spread, dip, or ingredient. Alternatively, store any leftovers in an airtight container in the refrigerator for up to two weeks.

Notes

  • The amount of milk can be adjusted based on the absorption and texture of your cookies.
  • For a richer flavor, consider using brown butter instead of unsalted butter.
  • Cookie butter can be stored in the refrigerator and should be stirred before use if separation occurs.
  • Use gluten-free gingersnap cookies for a gluten-free version.
  • This recipe yields approximately 1 to 1¼ cups of cookie butter spread.

Nutrition

  • Serving Size: 1 tablespoon (approx. 15g)
  • Calories: 70
  • Sugar: 5g
  • Sodium: 90mg
  • Fat: 3.5g
  • Saturated Fat: 2.2g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0.5g
  • Protein: 0.5g
  • Cholesterol: 10mg

Find it online: https://evelynseats.com/homemade-cookie-butter-spread-recipe/