Transform your favorite cookies into a creamy, rich spread with this easy Cookie Butter recipe! Whether you’re a fan of Biscoff or Speculoos cookies or want to add a gingerbread twist, this customizable treat is perfect for spreading, dipping, or snacking by the spoonful.
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❤️Why you will love this recipe
- Quick and Simple: Made with pantry staples and a food processor, this recipe comes together in minutes.
- Customizable: Use any cookies you like. From speculoos, to Biscoff, or even plain butter cookies, any of them work as long as they don't have a filling.
- Spice Option: Adding gingerbread spice can help with the flavor if the cookie has not much flavor itself. Plus it makes this spread perfect for holiday gifting or seasonal baking.
- Better Than Store-Bought: This cookie butter is creamy, flavorful, and made without unnecessary preservatives.
If you love this recipe then you should try using the cookie butter for my Cookie Butter Latte.
Chefs Tip:
If you have cookies laying around that went soft but still taste fine then they are perfect to make this recipe with!
🥣Equipment
Here’s what you’ll need to make this recipe:
- Food Processor: Essential to make this cookie butter a spreadable, smooth consistency. A mixer or hand blender might work but won't make it as smooth.
- Spatula: Handy for scraping down the sides of the food processor.
- Airtight Container or Jar: Perfect for storing your cookie butter in.
📝The Ingredients
This recipe uses pantry staples you usually have laying around:
- Cookies: Use your favorite cookie variety. Speculoos and Biscoff are classic, but any dry, filling-free cookies will work.
- Coconut Oil or Butter: Coconut oil is great for the spreadable consistency and makes it counter stable. Plus it does not melt as quickly. Butter creates a traditional, rich spread but you will have to store the spread in the fridge when using butter.
- Vanilla Extract: Use high-quality, real vanilla for the best flavor.
- Hot Water: Helps achieve a spreadable consistency. Make sure to use drinkable water.
- Salt: This helps to cut through the sweetness. Use the salt of your choice.
- Sugar or Honey (Optional): Any sugar, honey or even maple syrup can be used to adjust the sweetness of the spread if the cookies are not sweet enough.
- Gingerbread Spice (Optional): Some cookies, like butter cookies, do not have much flavor to them. The gingerbread spice, or any other warm spice like cinnamon, can make this spread super tasty and similar to the beloved Biscoff spread!
👩🏻🍳How to make homemade Cookie Butter
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Crush the Cookies: Blend the cookies in a food processor until fine crumbs form.
- Add Wet Ingredients: Pulse in the coconut oil or butter and vanilla extract until smooth.
- Adjust Consistency: Gradually add hot water, blending after each addition, until the spread reaches your desired texture.
- Sweeten and Flavor: Taste and add sugar, honey, or maple syrup if needed, along with gingerbread spice for extra flavor or salt to cut the sweetness.
- Store Properly: Transfer the spread to an airtight container and store based on whether you used coconut oil or butter.
💡Tips to make a good Cookie Butter
Here are some helpful tips to make sure you get the perfect cookie butter spread:
- Avoid Filled Cookies: Stick to dry, filling-free cookies for the best results.
- Taste and Adjust: Test the flavor as you go, especially when adding sugar or spices.
- Adjust Consistency Gradually: Add hot water a little at a time to prevent the spread from becoming too runny. Adding more water will make the spread thinner and more cookies will make it thicker.
- Warm It Up: If refrigerated, slightly warm the cookie butter at room temperature or in a saucepan for easier spreading.
- Fresh Ingredients: Use high-quality vanilla and spices for the best flavor. A homemade gingerbread spice mix makes it just that little better.
🍴Serving suggestions
This cookie butter is incredibly versatile and can be enjoyed in so many ways. Here are some ideas to make the most of this creamy spread:
- Swirl into Coffee or Hot Chocolate: Stir a spoonful into your coffee or hot chocolate. It’s like having a café-style drink at home!
- Layer into Tiramisu: Use this cookie butter in your tiramisu layers for a spiced twist. Try it in my speculoos tiramisu recipe!
- Spread on Waffles, Pancakes, or Bread: Upgrade your breakfast by spreading cookie butter on warm waffles, fluffy pancakes, or your favorite bread.
- Dip Fruits or Cookies: Create an easy dessert platter by using cookie butter as a dip for apple slices, banana chunks, or even crunchy cookies.
- Add to Ice Cream: Drizzle or swirl it into vanilla or chocolate ice cream for a creamy, cookie-flavored upgrade. This is best when you slightly melt the cookie butter in a saucepan first.
- Bake into Desserts: Incorporate it into cakes, cupcakes, or brownies for a rich and flavorful twist.
- Eat by the Spoon Full: Need I say more?
🥄Storage
Keep your cookie butter fresh by storing it correctly:
- On the Counter: Store in an airtight jar or container at room temperature for up to 2 weeks. Ensure the area is cool and dry to maintain freshness.
- Refrigerator: Extend the freshness by storing the cookie butter in the fridge for up to 2 weeks. Let it come to room temperature before use for a smoother texture.
- reezer: Freeze in small portions for up to 3 months. Thaw overnight in the fridge before using.
💭Frequently asked questions
Can I use any cookies?
Yes, just make sure they’re dry and don’t have a filling. Gluten-free cookies work great too!
What’s the best oil alternative?
Butter or margarine works well if you prefer not to use coconut oil. If using those alternatives, please store the cookie butter in the fridge.
How do I make the spread thinner?
Add some more hot water for a thinner consistency.
What cookies taste like Biscoff?
Ginger snaps or spiced cookies with gingerbread spice added come close.
Can I add other flavors?
Yes, you can add any spices you want or even extracts!
Can I double the recipe?
Yes, ensure your food processor can handle the volume or do it in batches.
More Winter recipes to try
📖 Recipe
Homemade Cookie Butter
This homemade cookie butter recipe turns simple cookies into a rich, creamy spread that’s perfect for enjoying on toast, swirling into desserts, or eating straight from the jar. With endless customization options and just a few pantry ingredients, it’s a treat you’ll make on repeat.
Equipment
- Food processor (alternatively use a stand mixer or hand blender)
- Spatula
- Airtight jar or Container
Ingredients
- 1 package Cookies any cookie works that has no filling
- 4 tablespoon Coconut Oil or Butter
- 1 teaspoon Vanilla Extract
- Hot Water
- Salt
- Sugar, Honey, or Maple Syrup optional sweetener
- Gingerbead Spice optional
Instructions
- Add the cookies to a food processor and pulse until they turn into fine crumbs. Scrape down the sides as needed.1 package Cookies
- Add the coconut oil or butter, and the vanilla extract. Pulse until everything is fully combines.4 tablespoon Coconut Oil, 1 teaspoon Vanilla Extract
- Add hot water, one tablespoon at a time, pulsing after each addition. Blend until the spread reaches your desired consistency. Be careful not to add too much at once to avoid making it too thin.Hot Water
- Taste the spread and, if needed, add sugar, honey, or maple syrup to adjust sweetness. If desired, add gingerbread spice or other warm spices to enhance the flavor, especially if using plain cookies. Add some salt which will help with the sweetness.Pulse until evenly mixed.Sugar, Honey, or Maple Syrup, Gingerbead Spice, Salt
- Store in an airtight jar or container. This spread can be kept in the pantry if using coconut oil, but for a longer shelf-life it is recommended to be kept in the fridge.
Notes
- Cookie Type: Always use dry, filling-free cookies for a smooth texture. Cookies with a strong flavor like speculoos or Biscoff work best, but milder cookies can be enhanced with gingerbread spice.
- Butter vs. Coconut Oil: If using butter, the spread must be stored in the fridge and softened before use. Coconut oil makes the spread shelf-stable for up to 2 weeks at room temperature.
- Adjusting Sweetness: Start with no added sweetener, then taste and add sugar, honey, or maple syrup as needed to balance the sweetness of the cookies.
- Consistency Adjustments: Add hot water in small amounts, blending thoroughly between additions to avoid over-thinning the spread.
- Spice Option: If the cookies are plain, adding gingerbread spice or warm spices like cinnamon can greatly enhance the flavor. Start with a small amount and adjust to taste.
- Storage: For a shelf-stable spread, use coconut oil and store in an airtight container in a cool, dry place. If using butter, refrigerate the spread for freshness and allow it to soften slightly before serving.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Serving: 1 JarCalories: 2874kcalCarbohydrates: 312gProtein: 25gFat: 174gSaturated Fat: 83gPolyunsaturated Fat: 38gMonounsaturated Fat: 34gSodium: 1595mgPotassium: 446mgFiber: 10gSugar: 115gVitamin A: 410IUVitamin C: 0.4mgCalcium: 142mgIron: 14mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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