Description
This Homemade Cookie Butter Recipe yields a creamy, smooth, and sticky spread that tastes like toasted, spiced cookies with a rich brown butter flavor. Perfect as a spread or an ingredient in desserts, it uses gingersnap cookies blended with browned butter, brown sugar, and hot water to create a luscious treat ready in just 20 minutes.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter
- ½ cup boiling hot water
- 2 tablespoons brown sugar (packed)
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Brown the Butter: Place the butter in a small saucepan and melt over medium heat. Continue cooking, stirring gently to prevent burning, until the butter bubbles, foams, and small golden brown bits appear. Remove from heat immediately and pour into a heat-safe bowl to cool until warm.
- Make Sugar Syrup: In a separate small bowl or cup, combine the brown sugar and boiling hot water. Stir until the sugar dissolves, then set aside until needed.
- Process Cookies: Add the gingersnap cookies to a food processor or blender and pulse until they become fine crumbs.
- Combine Ingredients: Add the brown sugar and hot water mixture to the cookie crumbs and blend until smooth and creamy.
- Add Salt and Butter: Mix in the sea salt and pour the cooled brown butter into the processor, making sure the butter isn’t too hot to avoid melting the blades or altering texture. Blend until the mixture is smooth and creamy.
- Chill the Cookie Butter: Transfer the cookie butter into a container or jar and refrigerate for 1 to 2 hours until it thickens and sets.
Notes
- The recipe yields approximately 16 ounces (500 mL) of cookie butter, enough for about 34 tablespoons.
- Use any hard, crisp cookies like Speculoos, Biscoff, Oreos, shortbread, or crunchy chocolate chip cookies as a substitute for gingersnap cookies to customize flavor.
- Browning the butter adds depth, giving the cookie butter a rich toasted flavor and creamy texture.
- Ensure the brown butter is warm but not hot before blending to prevent melting and separation.
- This cookie butter keeps well refrigerated and can be used as a spread or in desserts.
- Make sure to stir the butter continuously while browning to avoid burning.
Nutrition
- Serving Size: 1 serving
- 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
