Description
This homemade cookie butter recipe is a creamy, smooth spread made from toasted gingersnap cookies and rich brown butter. It offers a delightful toasted, spiced flavor perfect for spreading on toast, using in desserts, or enjoying by the spoonful. Easy to make in under 20 minutes with simple ingredients, this versatile treat can be customized with different types of crisp cookies for varied flavors and textures.
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
- Melt the Butter: Add the butter into a small saucepan and heat on medium heat until fully melted. Continue heating the butter until it bubbles and foams up, then wait for the foam to subside.
- Brown the Butter: Stir gently and carefully to prevent burning. Watch closely and remove from heat as soon as you notice small bits turning golden brown. Pour the browned butter into a heat-safe bowl and let it cool until it is warm but not hot.
- Dissolve Brown Sugar: In a separate small bowl or cup, combine brown sugar and boiling hot water. Stir well to dissolve the sugar completely and set aside until ready to use.
- Process Cookies: Place the gingersnap cookies into a food processor or blender and pulse until finely ground into crumbs.
- Blend with Sugar Mixture: Add the dissolved sugar and hot water mixture to the food processor with the cookie crumbs. Blend until smooth and creamy.
- Add Salt and Brown Butter: Add the sea salt and the cooled brown butter to the processor. Ensure the butter is warm, not hot, to avoid melting the processor. Blend everything until the mixture is smooth and creamy.
- Chill the Cookie Butter: Transfer the cookie butter into a container or jar. Refrigerate for 1 to 2 hours until thickened and set for best texture.
Notes
- This cookie butter has a rich toasted flavor from the brown butter, enhancing its creamy texture.
- Use different cookies such as Speculoos, Biscoff, Oreos, shortbread, or crunchy chocolate chip cookies to customize the flavor.
- Ensure the butter is cooled before blending to avoid melting the food processor's mechanics.
- Store in the refrigerator and use within a week for freshness.
- Recipe yields approximately 16 ounces (500 milliliters) of cookie butter.
Nutrition
- Serving Size: 1 tablespoon
- 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
