Description
This homemade cookie butter recipe transforms crisp gingersnap cookies into a smooth, creamy, and flavorful spread infused with rich brown butter. Perfect as a decadent spread or addition to desserts, it combines the warm spices of cookies with a deep toasted buttery taste for a delightful treat you can make in under 20 minutes.
Ingredients
Scale
Butter Mixture
- ½ cup unsalted butter
- ½ cup boiling hot water
Cookie Mixture
- 10 oz gingersnap cookies
- 2 tablespoons brown sugar (packed)
- ⅛ teaspoon sea salt
Instructions
- Prepare Brown Butter: Add the unsalted butter into a small saucepan and heat on medium until melted. Continue heating as the butter bubbles and foams, stirring gently to prevent burning. Once it bubbles again and you see small bits turning golden brown, immediately remove from heat and pour into a heat-safe bowl to cool until warm.
- Dissolve Sugar: Combine the brown sugar and boiling hot water in a small bowl. Stir well until the sugar completely dissolves. Set aside until ready to use.
- Process Cookies: Place the gingersnap cookies into a food processor or blender and pulse until they form fine crumbs. Add the sugar and hot water mixture to the processor and blend until smooth and creamy.
- Combine and Blend: Add the sea salt and warm but not hot brown butter into the food processor with the cookie mixture. Blend thoroughly until the mixture becomes smooth and creamy with no lumps remaining.
- Chill and Set: Transfer the cookie butter into a container or jar. Refrigerate for 1 to 2 hours until the cookie butter thickens and sets to a spreadable consistency.
Notes
- The brown butter adds a rich, toasted flavor and creamy texture to the cookie butter.
- You can substitute gingersnap cookies with Speculoos, Biscoff, Oreos, shortbread, or crunchy chocolate chip cookies for different flavor profiles.
- Ensure the brown butter is cooled to warm before adding to the food processor to avoid melting the mixture too much.
- This recipe yields approximately 16 oz (500 mL) of cookie butter, equivalent to about 34 tablespoons.
- Store homemade cookie butter in the refrigerator and consume within 1 week for best freshness.
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
