Cookie Butter

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: about 1 cup of cookie butter
Cookie butter, also called speculoos spread (which is made specifically from finely ground Belgian speculoos spice cookies), looks like nut butter but tastes like gingerbread — and we can’t seem to get enough of it! You can make this cookie butter ahead of time and refrigerate it in an airtight container for up to two weeks.



  1. Combine the gingersnaps, graham crackers and shortbread in a food processor until finely ground. Add the cold water and pulse until combined. Let sit 10 minutes.
  2. Add the sugar, vanilla and cinnamon to the cookie mixture. With the machine running, slowly drizzle in the coconut milk and blend until smooth.