I whipped up this Homemade Cookie Butter Spread as a rich, spiced alternative to traditional nut butters—and I haven’t looked back since. Made with gingersnap cookies, cinnamon, butter, and a splash of milk, this spread is creamy, dreamy, and completely addictive. It’s perfect for toast, fruit, pancakes, or just eating by the spoonful.
Why You’ll Love This Recipe
I love how quick and simple this recipe is. It takes just 5 minutes and one blender to turn crunchy cookies into a smooth, spreadable treat. The combination of warm spices and sweet cookies makes it cozy and versatile. Whether I’m using it in desserts or spreading it on a slice of toast, it adds instant flavor and indulgence with very little effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 8 ounces gingersnap cookies
‑ ¼ cup whole milk
‑ 2 tablespoons unsalted butter
‑ 1½ teaspoons vanilla extract
‑ ½ teaspoon ground cinnamon
‑ 2 tablespoons powdered sugar
‑ 1 teaspoon fine sea salt
directions
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I combine all the ingredients in a blender or food processor.
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I blend on high until the mixture turns into a smooth, thick paste.
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Depending on the type of cookie I use, I may add a bit more milk to loosen the consistency.
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Once the spread is silky and uniform, I enjoy it right away or store it for later.
Servings and timing
Makes about 16 servings
Prep time: 5 minutes
Total time: 5 minutes
variations
Here are a few ways I like to switch things up:
‑ Use Biscoff or speculoos cookies for a more traditional flavor.
‑ Add a pinch of nutmeg or ginger for extra warmth.
‑ Use dairy-free milk and vegan butter for a plant-based version.
‑ Blend in a spoonful of peanut butter or almond butter for added richness.
‑ Stir in mini chocolate chips for a dessert-style cookie butter.
storage/reheating
I store the cookie butter in an airtight jar in the refrigerator for up to 1 week. It firms up when cold, so I let it sit at room temperature for 10–15 minutes before using or microwave it in short bursts to soften. I always stir it well before serving if it separates slightly.
FAQs
What kind of cookies work best for this recipe?
I usually use gingersnaps, but Biscoff or speculoos cookies are ideal for their flavor and texture. Molasses cookies also work well if they’re not too soft.
Can I make this cookie butter vegan?
Yes, I substitute the milk with a plant-based milk and use vegan butter. The flavor and texture remain delicious.
Why is my cookie butter too thick or too runny?
If it’s too thick, I add more milk a tablespoon at a time. If it’s too runny, I blend in more crushed cookies or chill it to firm it up.
How do I use cookie butter?
I spread it on toast, dip apple slices in it, drizzle it over pancakes or waffles, or swirl it into oatmeal and yogurt. I also use it in baking as a filling or frosting.
Can I freeze cookie butter?
Yes, I portion it into a freezer-safe container and freeze for up to 2 months. I thaw in the fridge overnight and stir before using.
Does this taste like Trader Joe’s cookie butter?
Yes, it’s very similar if I use speculoos or Biscoff cookies. The cinnamon and vanilla give it that familiar spiced flavor.
How long does homemade cookie butter last?
I keep it in the fridge and use it within a week. Because it contains milk and butter, it needs to be refrigerated.
Can I make this without a blender or food processor?
Unfortunately, no. I need a high-powered appliance to break down the cookies and blend them into a smooth paste.
Is there a sugar-free version of this recipe?
I skip the powdered sugar and use sugar-free cookies if I want to lower the sugar. The taste is slightly different, but still enjoyable.
Can I gift this cookie butter?
Yes, I put it in small jars, label them, and keep them chilled until gifting. It makes a fun homemade gift for the holidays or special occasions.
Conclusion
This Homemade Cookie Butter Spread is one of those treats I love to have on hand for spontaneous snacking and desserts. It’s creamy, spiced, and completely satisfying. Whether I’m dipping fruit, spreading it on toast, or sneaking a spoonful straight from the jar, it’s always a hit. And best of all, I can make it in minutes with ingredients I usually already have.
Print
Homemade Cookie Butter Spread
- Total Time: 5 minutes
- Yield: 16 servings
Description
This silky-smooth Homemade Cookie Butter is a deliciously spiced dessert spread made from gingersnap cookies, cinnamon, and a touch of vanilla. Inspired by Trader Joe’s version, it comes together in just 5 minutes—perfect on toast, fruit, or straight from the spoon.
Ingredients
8 oz gingersnap cookies
1/4 cup whole milk (plus more if needed)
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons powdered sugar
1 teaspoon fine sea salt
Instructions
Place all ingredients into a high-speed blender or food processor.
Blend on high until the mixture forms a smooth, creamy paste.
Adjust with more milk as needed, depending on the type of cookie used.
Taste and adjust sweetness or spice if desired.
Use immediately or store in an airtight container in the fridge for up to 1 week.
- Prep Time: 5 minutes
- Category: Appetizer
