Description
This homemade cookie butter recipe is a rich, creamy spread made from spiced gingersnap cookies, brown butter, and a touch of sweetness. Perfect for spreading on toast, adding to desserts, or enjoying by the spoonful, it features a deep toasted flavor with a smooth, sticky texture. Easy to make in under 20 minutes, this delightful treat uses common pantry ingredients and can be customized with different cookie types.
Ingredients
Scale
Butter Mixture
- ½ cup unsalted butter
Cookie Butter Blend
- ½ cup boiling hot water
- 2 tablespoons brown sugar (packed)
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Melt Butter: Add the butter into a small saucepan and heat on medium heat until melted. Continue heating until the butter begins to bubble and foam. Stir gently to prevent burning. Once the foam subsides and you see small bits of golden brown, remove the pan from heat immediately and pour the brown butter into a heat-safe bowl to cool until warm.
- Dissolve Sugar: In a separate small bowl or cup, combine brown sugar and boiling hot water. Stir until the sugar is fully dissolved. Set aside until ready to use.
- Process Cookies: Place the gingersnap cookies into a food processor or blender. Pulse or blend until they become fine crumbs.
- Blend Ingredients: Add the dissolved sugar and hot water mixture to the food processor with the cookie crumbs. Blend until the mixture is smooth and creamy.
- Add Salt and Butter: Add the sea salt and warm brown butter (ensure it is not hot to avoid melting the food processor) to the cookie mixture. Blend again until fully combined and smooth.
- Chill and Set: Transfer the cookie butter into a container or jar. Refrigerate for about 1 to 2 hours until it thickens and sets to a spreadable consistency.
Notes
- This cookie butter has a toasted, spiced flavor enhanced by brown butter, giving it a creamy and thick texture.
- You can substitute gingersnap cookies with Speculoos, Biscoff, Oreos, shortbread cookies, or any hard, crisp cookies for different flavors.
- Make sure the brown butter is warm, not hot, before adding to the food processor to prevent melting the mixture excessively.
- Store the cookie butter in the refrigerator and use as a spread or dessert ingredient.
- The recipe yields approximately 16 oz (500 mL) or 34 tablespoons of cookie butter.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 61 kcal
- Sugar: 2 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 7 mg
