5-Minute Cookie Butter Recipe
Introduction
This 5-minute cookie butter recipe is a quick and delicious way to enjoy the warm, spiced flavors of your favorite cookies in a creamy spreadable form. Perfect for toast, desserts, or as a dip, it’s simple to make with just a few ingredients.
Ingredients
- 8 oz gingersnap cookies (preferably Lotus Biscoff)
- 1/4 cup milk
- 2 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- Step 1: Combine all ingredients in a blender or food processor. Blend on high until a smooth, spreadable paste forms. Depending on the cookies you use, you may need to add a little more milk to achieve a nut butter-like consistency.
- Step 2: Once the desired consistency is reached, enjoy the cookie butter immediately or transfer it to a container for storage.
Tips & Variations
- For a thicker spread, reduce the milk slightly; add more if you prefer it runnier.
- Try using different spiced cookies or add a pinch of nutmeg for extra warmth.
- Mix in chopped nuts or chocolate chips for added texture.
Storage
Store cookie butter in an airtight container in the refrigerator for up to two weeks. Before serving, let it sit at room temperature for 10–15 minutes to soften. You can also gently warm it in the microwave for a few seconds if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cookies?
Yes, while gingersnap or Lotus Biscoff cookies work best for their spicy flavor, you can experiment with different crisp cookies. Just keep in mind the flavor and texture will vary.
Is this recipe vegan?
This recipe can be made vegan by using a plant-based milk and ensuring the cookies you choose are vegan-friendly.
Print5-Minute Cookie Butter Recipe
This quick and easy 5-minute cookie butter recipe transforms crunchy gingersnap or Lotus Biscoff cookies into a smooth, creamy spread perfect for toast, desserts, or snacking. With simple ingredients blended together, this homemade treat offers a delightful cinnamon-vanilla flavor and enticing sweetness, making it a versatile addition to your pantry.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: About 1 cup of cookie butter 1x
- Category: Spread
- Method: Blending
- Cuisine: American
Ingredients
Cookie Butter Ingredients
- 8 oz Gingersnap Cookies (preferably Lotus Biscoff)
- 1/4 cup Milk
- 2 tbsp Powdered Sugar
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Sea Salt
Instructions
- Prepare Ingredients: Gather all ingredients including gingersnap cookies, milk, powdered sugar, vanilla extract, cinnamon, and sea salt ensuring measurements are accurate for best results.
- Blend the Mixture: Combine all ingredients into a blender or food processor. Blend on high speed until a smooth, creamy paste forms. Monitor the texture carefully and add more milk if necessary to achieve a spreadable consistency similar to nut butter—but avoid making it too runny.
- Adjust Consistency: If the mixture is too thick, gradually add small amounts of milk while blending until it reaches your preferred spreadability.
- Serve or Store: Once the cookie butter reaches the desired smoothness, enjoy it immediately as a spread or dip. Alternatively, transfer it into an airtight container and store in the refrigerator for later use.
Notes
- Choose Lotus Biscoff cookies for an authentic, caramelized flavor or use other gingersnap cookies as preferred.
- The amount of milk may vary depending on the cookie type; add gradually for best texture control.
- Store leftover cookie butter in an airtight container in the fridge for up to 2 weeks.
- This cookie butter can be used as a spread on bread, an addition to desserts, or stirred into yogurt or oatmeal.
Keywords: cookie butter, gingersnap cookie spread, Lotus Biscoff spread, homemade cookie butter, easy spreadable cookie paste, cinnamon vanilla cookie butter
