Description
A creamy and rich homemade cookie butter spread made from gingersnap cookies, blended with milk, butter, and warm spices for a deliciously smooth treat perfect as a spread or dip.
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 ingredients including gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt to ensure a smooth blending process.
- Blend Ingredients: Combine the gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and sea salt in a blender or food processor. Blend on high speed until the mixture forms a smooth and creamy paste.
- Adjust Consistency: If the cookie butter is too thick, gradually add a little more milk and continue blending until you reach your preferred consistency.
- Serve or Store: Enjoy the cookie butter immediately as a spread or dip, or transfer it to an airtight container and store leftover spread in the refrigerator for up to 1 week.
Notes
- Add milk gradually to control the spread’s consistency.
- Store leftover cookie butter in an airtight container in the refrigerator.
- Use as a spread on toast, pancakes, or as a dip for fruits and snacks.
- Adjust the amount of powdered sugar if you prefer a sweeter spread.
- Allow the butter to soften slightly before blending for a smoother texture.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 4g
- Sodium: 80mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 10mg
