Description
Creamy, spiced, and irresistibly smooth, this homemade cookie butter captures the cozy flavor of gingersnap cookies in a spreadable form perfect for toast, fruit, or straight off the spoon.
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
- Set up your blender or food processor and prepare all your ingredients.
- Add gingersnap cookies to the blender and pulse until they become fine crumbs. Add brown sugar and sea salt.
- Melt the butter completely and pour it into the blender along with the boiling hot water.
- Blend everything on high until the mixture becomes smooth and creamy, scraping down the sides as needed.
- If the spread is too thick, add a bit more hot water, a tablespoon at a time, until you reach your desired consistency.
- Once blended, pour the cookie butter into a clean jar and let it cool to room temperature.
- Refrigerate for a firmer texture or enjoy immediately for a softer spread.
Notes
- Use high-quality gingersnap cookies for the best flavor.
- Chilling the cookie butter will thicken it to a perfect spreading consistency.
- Customize with cocoa powder, nut butters, or spices to create your own version.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg