Description
This Homemade Cookie Butter Spread is a luscious, creamy spread made from gingersnap cookies blended with milk, butter, vanilla, cinnamon, powdered sugar, and sea salt. Perfect as a sweet spread on toast, a dip for fruits, or a delightful addition to desserts, this recipe creates a rich, flavorful treat reminiscent of a classic cookie in spreadable form.
Ingredients
Scale
Base
- 8 ounces gingersnap cookies
Wet Ingredients
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
Flavorings
- 1/2 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
- 1 teaspoon fine sea salt
Instructions
- Prepare Ingredients: Measure and gather all ingredients including gingersnap cookies, milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt to ensure a smooth blending process.
- Blend the Mix: Place all ingredients into a blender or food processor. Blend on high speed until the mixture forms a smooth, creamy paste similar to a spreadable butter.
- Adjust Consistency: Depending on the density of the gingersnap cookies you used, you may need to gradually add more milk to achieve your desired buttery spread consistency. Blend again until perfectly smooth.
- Serve or Store: Enjoy your homemade cookie butter immediately on toast, as a dip, or in desserts. Alternatively, transfer the spread to an airtight container and store it in the refrigerator for up to two weeks.
Notes
- Use fresh gingersnap cookies for best flavor and texture.
- Adjust the amount of milk carefully to prevent the spread from becoming too runny.
- This spread can be chilled to thicken or warmed slightly to loosen.
- Store leftovers in a sealed container refrigerated for up to two weeks.
- Try substituting different spice cookies for a unique twist.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
