Description
This Homemade Cookie Butter Recipe is a creamy, smooth, and delicious spread made from spiced cookies and brown butter. Its rich toasted flavor and velvety texture make it perfect for spreading on toast, adding to desserts, or enjoying by the spoonful. Easy to prepare in under 20 minutes, this recipe uses gingersnap cookies but can be customized with various cookie types for a unique twist.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter
- ½ cup boiling hot water
- 2 tablespoons brown sugar (packed)
Dry Ingredients
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Melt the butter: Add the butter into a small saucepan and heat on medium until melted. Continue heating on medium, watching closely as it foams and bubbles, then the foam subsides. Stir gently to prevent burning and remove from heat as soon as little golden brown bits appear. Pour into a heat-safe bowl to cool until warm.
- Prepare sugar-water mixture: In a separate small bowl, combine brown sugar and boiling hot water. Stir until sugar dissolves and set aside.
- Process cookies: Place gingersnap cookies into a food processor or blender. Pulse or blend until fine crumbs form.
- Blend cookie mixture: Add the prepared sugar-water mixture to the cookie crumbs. Blend until smooth and creamy.
- Add salt and brown butter: Add sea salt and the cooled brown butter (not hot) to the food processor. Blend everything until the mixture is smooth and creamy.
- Chill and set: Transfer the cookie butter into a container or jar. Refrigerate for 1 to 2 hours until thickened and set before serving.
Notes
- Use gingersnap cookies for a classic spiced flavor, or try Speculoos, Biscoff, Oreos, shortbread, or crunchy chocolate chip cookies for different variations.
- The brown butter adds a deep toasted flavor and creamy texture, so watch carefully when browning to avoid burning.
- Make sure the browned butter is warm and not hot before adding it to the food processor to prevent melting the mixture.
- This recipe yields about 16 oz (500 mL) of cookie butter, approximately 34 tablespoons.
- Cookie butter can be used as a spread, in desserts, or enjoyed straight from the jar.
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
