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
Scale
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
