Description
This Homemade Cookie Butter Spread is a creamy and irresistible blend of gingersnap cookies, butter, milk, and warm spices. Perfect for spreading on toast, dipping fruits, or adding to desserts, this smooth and flavorful spread captures the nostalgic taste of cookie butter right in your kitchen with simple ingredients and a quick blending process.
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 of whole milk, 2 tablespoons of unsalted butter, 1 1/2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, 2 tablespoons of powdered sugar, and 1 teaspoon of fine sea salt to ensure everything is ready for blending.
- Combine in Blender: Place all the ingredients into a high-speed blender or food processor. This setup will enable you to create a smooth and creamy cookie butter spread.
- Blend to Smooth Paste: Blend on high until the mixture forms a smooth paste. This process typically takes about 1-2 minutes, but stop and scrape down the sides as needed to achieve an even consistency.
- Adjust Consistency: Depending on the moisture content of the cookies used, you may need to add a little more milk to achieve your desired spreadable consistency. Add milk gradually and blend again as needed.
- Serve or Store: Once your cookie butter reaches the preferred texture, enjoy it immediately as a spread or dip. Alternatively, transfer it to an airtight container and refrigerate any leftovers for up to 1 week.
- Feedback: Taste and enjoy your homemade cookie butter, and consider leaving comments and ratings to share your experience and adaptations.
Notes
- You can substitute gingersnap cookies with other spiced cookies like speculoos for a different but equally delicious flavor.
- If you prefer a dairy-free version, use a plant-based milk and vegan butter substitute.
- The powdered sugar adds sweetness but can be adjusted or omitted based on personal taste or dietary needs.
- Store the cookie butter in an airtight container in the refrigerator for up to one week; stir before use if it thickens.
- For a chunkier texture, pulse the blender briefly instead of continuous blending.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 8g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
