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A top-down close-up of a glass bowl filled with swirled cookie butter and a yellow spreader.

Quick and Easy Cookie Butter

This quick and easy Cookie Butter recipe is creamy, smooth, and ready in about 5 minutes. You can easily pair this delicious homemade cookie spread with toast, smoothies, fresh fruits, and so many other treats.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Dessert, Snack
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Gingersnap Cookies preferably Lotus Biscoff
  • 1/4 cup Milk any variety
  • 2 tablespoons Powdered Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Sea Salt

Equipment

  • Food processor
  • Spatula

Method
 

  1. Place the cookies into your blender or food processor and pulse until they become fine crumbs.
    8 oz Gingersnap Cookies
  2. Add the powdered sugar, vanilla extract, cinnamon, and sea salt to the cookie crumbs.
    2 tablespoons Powdered Sugar, 1 1/2 teaspoons Vanilla Extract, 1/2 teaspoon Cinnamon, 1/4 teaspoon Sea Salt
  3. Pour in the milk and blend on high speed until a smooth, uniform paste forms.
    1/4 cup Milk
  4. Check the consistency; if the spread is too thick, add an additional tablespoon of milk at a time and pulse until it reaches your desired creaminess.
  5. Once the mixture is smooth and easy to spread, transfer it to a bowl for immediate serving or an airtight container for storage.

Notes

Store your leftover cookie butter in an airtight container in the refrigerator for 1 to 2 weeks. Using Lotus Biscoff cookies will give you the most authentic flavor, but any high-quality gingersnap works well.