Insanely Easy Homemade Cookie Butter Recipe
This insanely easy homemade cookie butter recipe transforms crunchy gingersnap cookies into a creamy, spreadable delight. With just a few simple ingredients combined in a food processor, you get a luscious, flavorful spread perfect for toast, desserts, or straight off the spoon.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving (approximately 1 cup of cookie butter)
- Category: Spread
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 30 g (about 8 oz) gingersnap cookies (or 2 cups crushed)
- 1/4 cup milk (or heavy cream)
- 2 tablespoons coconut oil (or butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon brown sugar or granulated sugar (optional)
- A pinch of salt
Instructions
- Grind the Cookies: Place the gingersnap cookies into a food processor and pulse until they are finely ground into small crumbs.
- Add Flavorings and Liquids: Add the sugar, vanilla extract, milk, coconut oil, cinnamon (if using), and a pinch of salt to the ground cookies. Process the mixture for about 2 minutes, blending well until creamy and smooth.
- Adjust Consistency: Check the texture of the cookie butter; add a little more milk if needed to reach your desired spreadable consistency. Process briefly again if more milk was added.
Notes
- You can substitute the gingersnap cookies with other spiced or plain cookies for different flavors.
- Use coconut oil for a dairy-free version or butter for a richer taste.
- The sugar and cinnamon are optional but add additional sweetness and warmth.
- Store in an airtight container in the refrigerator; let it come to room temperature before using for easier spreading.
