Easy 5 Minute Cookie Butter
This Easy 5 Minute Cookie Butter is a creamy, spiced spread made from gingersnap cookies. Quick, versatile, and deliciously indulgent!
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Jar or container
Ingredients
Main Ingredients
- 30 Gingersnap Cookies or 2 cups crushed
- 1/4 cup Milk or Heavy Cream
- 2 tablespoons Coconut Oil or Butter
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon optional
- 1 tablespoon Brown Sugar or Granulated Sugar optional
- a pinch Salt
Instructions
Instructions
- Begin by crushing the gingersnap cookies into fine crumbs using a food processor or rolling pin.
- Combine the crushed cookies with milk or heavy cream, coconut oil or butter, vanilla extract, and a pinch of salt in a food processor. Add cinnamon and sugar if using.
- Pulse the mixture until smooth and creamy, scraping down the sides as needed. Add more milk or cream if too thick.
- Taste and adjust sweetness or spice by adding more sugar or cinnamon, then blend again.
- Transfer to a jar or airtight container. Enjoy immediately or store in the refrigerator for up to a week.
Notes
- Use fresh gingersnap cookies for the best flavor and texture.
- Customize by adding nut butters, cocoa powder, or pumpkin puree for unique variations.
- Store in an airtight container in the fridge and stir before use as it may thicken.