Description
A creamy, spiced homemade cookie butter spread made by blending gingersnap cookies with milk, butter, vanilla, cinnamon, and sugar. Perfect as a sweet spread for toast, crackers, or as a flavorful addition to desserts.
Ingredients
Scale
Cookie Butter Spread 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 all the ingredients including gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt to ensure smooth preparation.
- Blend Ingredients: Place the gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and sea salt into a blender or food processor. Blend on high speed until a smooth, spreadable paste forms.
- Adjust Consistency: Check the consistency of the cookie butter. If it is too thick, add a little more milk, one teaspoon at a time, blending again until you reach your desired smoothness and spreadability.
- Serve or Store: Enjoy the cookie butter immediately as a spread, or transfer it to an airtight container and store it in the refrigerator to use later. It can be stored for up to two weeks.
- Feedback: If you try this recipe, leave comments or ratings to share your experience and any personal tweaks you made.
Notes
- The amount of milk can be adjusted to achieve desired spread consistency depending on the type of cookies used.
- Use fresh unsalted butter for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to two weeks.
- Feel free to experiment with other cookie varieties for different flavors.
Nutrition
- Serving Size: 2 tablespoons (about 30 grams)
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
