There’s something absolutely magical about the warmth and spice in my Homemade Gingersnap Cookie Butter Recipe. It’s that cozy blend of toasted brown butter and spiced cookie crumbs that turns an ordinary spread into a little jar of comfort. Trust me, it's worth every minute you spend whipping this up.
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Why You'll Love This Recipe
This recipe has quickly become one of my go-to favorites because it’s incredibly simple yet yields a rich, creamy treat that feels special every time. Making your own cookie butter means you control the flavor, the sweetness, and the texture — no preservatives or mystery ingredients here!
- Ultra Creamy Texture: The brown butter adds a unique creaminess that you won’t find in store-bought versions.
- Spiced and Toasty Flavor: Using gingersnap cookies gives it a warm, spicy depth that’s perfect for fall and winter.
- Super Versatile: Use it as a spread, in smoothies, or swirl it into your oatmeal for a flavor boost.
- Quick and Easy to Make: It takes less than 20 minutes from start to finish, and the results are definitely worth it.
Ingredients & Why They Work
Each ingredient in this Homemade Gingersnap Cookie Butter Recipe plays a key role, blending together to create that dreamy texture and cozy flavor. Plus, I've learned a few tips on sourcing and prepping that make the process smoother.
- Unsalted butter: Browning the butter brings nutty, caramel notes that deepen the flavor—don’t skip this step, it’s the secret magic.
- Boiling hot water: Helps dissolve the brown sugar and softens the crumbly cookies to make a creamy butter.
- Brown sugar (packed): Adds sweet complexity and enhances that toasted flavor without overpowering the spices.
- Gingersnap cookies: The star ingredient! Their spice and crunch create that perfect balance of flavor and texture. If you want to switch things up, try Speculoos or crunchy chocolate chip cookies.
- Sea salt: Just a pinch to balance the sweetness and highlight the spices in the cookies.
Make It Your Way
One of my favorite things about this Homemade Gingersnap Cookie Butter Recipe is how easy it is to tweak it to suit your taste. I sometimes add a pinch of cinnamon or nutmeg for extra warmth, or swap in crunchy cookies to add a little texture.
- Variation: Try swapping out the gingersnaps for Biscoff cookies for a smoother, caramel-like spread that’s equally divine. I did this for a holiday brunch once and everyone kept asking for the recipe!
- Dietary tweak: For a dairy-free version, use a vegan butter alternative and ensure your cookies are dairy-free too. It works wonderfully and still tastes rich.
- Spiced-up: Add a dash of ground ginger or cinnamon right into the food processor for a more punchy spice profile.
Step-by-Step: How I Make Homemade Gingersnap Cookie Butter Recipe
Step 1: Brown the Butter to Perfection
Start by melting your butter in a small saucepan over medium heat. This is where the magic begins—the butter will foam up, then settle down, and soon you'll see tiny golden brown bits forming. Gently stir to make sure it browns evenly but doesn’t burn. As soon as you spot those bits and the aroma fills the kitchen, remove it from heat and pour it into a heat-safe bowl to cool until it’s warm but not hot. This step turns ordinary butter into a rich, toasty flavor powerhouse.
Step 2: Sweeten and Soften
While the butter cools, stir together the brown sugar and boiling hot water in a small bowl until completely dissolved. This creates a smooth, sweet base that will help soften the cookies and blend flavors beautifully.
Step 3: Transform Cookies into Cookie Butter
Throw your gingersnap cookies into a food processor or blender and pulse until they’re fine crumbs—this usually takes less than a minute. Pour in the brown sugar water mixture, then blend again until the mixture is smooth and creamy, scraping down the sides to make sure everything gets blended evenly.
Step 4: Add Salt and Brown Butter, Blend to Finish
Add a pinch of sea salt then slowly pour in the warm (not hot!) brown butter. Blend everything together until the cookie butter is luscious and silky smooth. If it seems a little thin, don’t worry—you’ll let it thicken in the fridge next.
Step 5: Chill and Enjoy
Transfer your homemade gingersnap cookie butter into a clean jar or container, then pop it in the fridge for 1-2 hours. This chilling step helps it thicken to that perfect spreadable consistency. After that, dive in — I promise it’s a treat!
Top Tip
From my experience making this recipe multiple times, the timing and temperature of your brown butter make all the difference. Here are a few tips to get that rich, nutty flavor and smooth texture every time.
- Watch Your Butter Closely: Butter can go from perfect golden brown to burnt in seconds. Keep your eyes on it and remove it just as you see the brown specks forming.
- Cool the Butter Before Adding: Adding really hot butter straight into the food processor will melt everything and can change the texture. Let it cool until just warm.
- Pulse in Intervals: When pulverizing the cookies, pulsing instead of running the processor continuously helps get a better crumb size and prevents overheating.
- Use Hard, Crisp Cookies: Your cookie butter will be smoother and richer using harder cookies instead of soft ones, which sometimes add too much moisture.
How to Serve Homemade Gingersnap Cookie Butter Recipe
Garnishes
I love topping my cookie butter with just a sprinkle of crushed gingersnap crumbs for an extra crunch, or a light dusting of cinnamon when serving on pancakes or toast. A few flaked almonds or chopped crystallized ginger bits also add a lovely texture contrast.
Side Dishes
This spread pairs beautifully with fresh apple slices, pear wedges, or even alongside a bowl of vanilla yogurt. For a cozy treat, spread it onto waffles or swirl into your morning oatmeal – it’s like autumn in every bite.
Creative Ways to Present
At holiday gatherings, I like to serve this homemade cookie butter in little ramekins with a tiny butter knife for guests to spread on warm bread or crackers. You can also drizzle it over ice cream or dollop it on top of cupcakes for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
I keep my cookie butter in an airtight jar in the fridge, and it stays creamy and delicious for up to two weeks. Just give it a quick stir before using if some separation occurs—it’s perfectly normal with homemade spreads.
Freezing
If I make extra, I freeze portions in small containers. When you’re ready, just thaw in the fridge overnight and stir well. The texture stays surprisingly good even after freezing, which makes it so handy for gifting or prepping ahead.
Reheating
To bring your cookie butter back to a spreadable state, briefly warm it in the microwave for about 15-20 seconds, or leave it out at room temperature for a bit. Avoid overheating as this can thin it out too much.
Frequently Asked Questions:
Absolutely! While gingersnap cookies add a wonderful spicy flavor, you can experiment with Speculoos, Biscoff, shortbread, Oreos, or even chocolate chip cookies. Just make sure the cookies are crispy or firm to achieve the best texture.
Stored in an airtight container in the refrigerator, your cookie butter will stay fresh for up to two weeks. Always use a clean spoon to avoid contamination and give it a good stir before using if it separates.
The original recipe uses unsalted butter, so it’s not dairy-free. However, you can easily substitute with vegan butter or coconut oil for a dairy-free or vegan variation. Just make sure your cookies don’t contain dairy or eggs.
Browning the butter adds a deep, nutty, toasted flavor that really elevates the cookie butter. It also enriches the texture, making it thicker and creamier compared to just using melted butter. This step transforms the spread into something special.
Final Thoughts
Making this Homemade Gingersnap Cookie Butter Recipe has been such an enjoyable ritual for me—I love how the kitchen fills with warm spice and buttery aroma, and how that first creamy taste brings a cozy smile. It’s quick, comforting, and surprisingly adaptable, perfect for all kinds of treats. I can’t wait for you to try it and discover your own favorite ways to enjoy this sweet, spiced spread!
Print
Homemade Gingersnap Cookie Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 34 tablespoons
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
A creamy, smooth homemade cookie butter made from gingersnap cookies and browned butter, perfect as a spread or for incorporating into desserts. This recipe yields a toasted, spiced flavor with a rich and thick texture achieved by using brown butter and carefully blended cookies.
Ingredients
Butter Mixture
- ½ cup unsalted butter
- ½ cup boiling hot water
Cookie Butter Base
- 2 tablespoons brown sugar (packed)
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Brown the Butter: Add the butter into a small saucepan and heat on medium heat until melted. Continue heating until the butter bubbles, foams up, and then the foam subsides. Keep stirring gently to prevent burning, and remove from heat as soon as small bits turn golden brown. Pour into a heat-safe bowl and allow to cool until warm.
- Make Sugar Mixture: In a separate small bowl or cup, combine the brown sugar and boiling hot water. Stir until the sugar dissolves completely and set aside.
- Prepare Cookie Crumbs: Place the gingersnap cookies into a food processor or blender. Pulse or blend until the cookies are broken down into fine crumbs.
- Combine Ingredients: Add the hot water and dissolved sugar mixture to the cookie crumbs in the food processor. Blend until smooth and creamy.
- Add Salt and Brown Butter: Add the sea salt and pour in the cooled brown butter into the food processor, ensuring the butter isn’t hot to avoid melting the processor’s components. Blend everything together until smooth and creamy.
- Chill the Cookie Butter: Transfer the finished cookie butter into a container or jar. Place it in the fridge for 1 to 2 hours until it thickens and sets to a spreadable consistency.
Notes
- This cookie butter is ultra creamy, smooth, and has a delightful toasted, spiced cookie flavor thanks to the brown butter.
- You can use different types of crisp cookies such as Speculoos, Biscoff, Oreos, shortbread, or crunchy chocolate chip cookies instead of gingersnaps.
- The brown butter adds depth of flavor and a luxurious texture, making it perfect for spreading or using in desserts.
- The recipe makes around 16 oz (500 mL) or about 34 tablespoons of cookie butter.
- Use caution while browning the butter to prevent burning and achieve the desired nutty flavor.
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
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