Description
A creamy, spiced spread made from gingersnap cookies, brown sugar, butter, and sea salt. This homemade cookie butter is smooth, rich, and perfect for spreading, dipping, or gifting.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1/2 cup boiling hot water
- 2 tablespoons brown sugar, packed
- 10 oz gingersnap cookies
- 1/8 teaspoon sea salt
Instructions
- Melt the butter in a small saucepan over low heat. Once melted, stir in the brown sugar until dissolved. Remove from heat.
- Add the gingersnap cookies to a food processor and pulse until finely ground.
- Pour in the melted butter mixture, hot water, and sea salt.
- Blend until smooth and creamy, scraping down the sides as needed. Add a bit more hot water if the consistency is too thick.
- Transfer to a clean jar or container and let cool slightly. Refrigerate to thicken further.
Notes
- Use very hot water to help the cookie butter blend smoothly.
- Adjust sweetness or spice to taste with cinnamon, nutmeg, or vanilla extract.
- Store in a sealed jar in the fridge for up to 10 days.
- Let it come to room temperature before serving for a softer texture.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg