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Homemade Cookie Butter Recipe

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This homemade cookie butter recipe transforms gingersnap cookies into a smooth, creamy spread with rich notes of brown butter and warm spices. Perfect for spreading on toast, dipping fruit, or adding a unique twist to your desserts, this easy-to-make cookie butter requires just a few ingredients and under 20 minutes of prep time.

Ingredients

Butter Mixture

  • ½ cup unsalted butter
  • ½ cup boiling hot water

Cookie Mixture

  • 2 tablespoons brown sugar (packed)
  • 10 oz gingersnap cookies
  • ⅛ teaspoon sea salt

Instructions

  1. Brown the Butter: Add the unsalted butter into a small saucepan and melt it over medium heat. Continue heating until it begins to bubble and foam. Stir gently to prevent burning. Once the foam subsides and the butter starts to produce little golden brown bits, carefully remove it from the heat. Pour the brown butter into a heat-safe bowl to cool until it is warm but not hot.
  2. Dissolve Sugar: In a separate small bowl or cup, combine the brown sugar with the boiling hot water. Stir until the sugar fully dissolves and set aside for later use.
  3. Process Cookies: Place the gingersnap cookies in a food processor or blender. Pulse or blend until the cookies are reduced to fine crumbs.
  4. Mix Cookie and Sugar Mixture: Add the dissolved sugar and hot water mixture into the food processor with the cookie crumbs. Blend until the mixture becomes smooth and creamy.
  5. Add Salt and Brown Butter: Sprinkle in the sea salt. Make sure the brown butter has cooled to warm temperature to avoid melting the motor. Pour the brown butter into the food processor and blend again until the cookie butter reaches a smooth, creamy consistency.
  6. Chill and Set: Transfer the cookie butter into a container or jar. Refrigerate for 1–2 hours until the spread thickens and sets to the perfect consistency.

Notes

  • For a variation, you can substitute gingersnap cookies with speculoos or gingerbread cookies.
  • Ensure the brown butter is warm but not hot when adding to the food processor to maintain the texture.
  • Store the cookie butter in an airtight container in the fridge for up to two weeks.
  • Bring to room temperature before serving for a spreadable consistency.

Find it online: https://glowcooks.com/homemade-cookie-butter-recipe/