Description
This homemade cookie butter spread is a creamy, sweet, and spiced treat made from gingersnap cookies blended with milk, butter, vanilla, cinnamon, powdered sugar, and sea salt. It’s perfect as a spread for toast, a dip for fruit, or an ingredient in desserts.
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 8 ounces of 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, and 1 teaspoon fine sea salt to ensure everything is ready.
- Blend Ingredients: Place all the ingredients into a blender or food processor. Blend on high speed until the mixture forms a smooth, creamy paste without lumps, scraping down the sides as needed.
- Adjust Consistency: Check the texture of your cookie butter spread. Depending on the cookies used, add additional milk, a little at a time, to reach your preferred consistency if it’s too thick.
- Serve or Store: Enjoy the cookie butter immediately as a spread or dip, or transfer it to an airtight container and store leftovers in the refrigerator for up to two weeks.
- Feedback: If you try this recipe, share your experience and variations in the comments and ratings to help others enjoy this delicious homemade treat.
Notes
- The type of gingersnap cookies will affect the flavor and sweetness; choose your favorite brand or homemade cookies.
- Adding milk gradually helps control the spread’s thickness for different uses.
- Store the spread refrigerated and bring to room temperature before serving for easier spreading.
- This recipe makes about 16 servings, perfect for multiple uses or gifting.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
