Cookie Butter

Name: Cookie Butter
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 1 cup of cookie butter
Ingredients: 12 gingersnaps, roughly crushed; 6 whole graham crackers, roughly crushed; 5 shortbread cookies, roughly crushed; 3 tablespoons cold water; 1/4 cup sugar; 1/2 teaspoon pure vanilla extract; Pinch of ground cinnamon; 1/2 cup coconut milk

1 Review

Level: Easy
Yield: about 1 cup of cookie butter
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

332

Total Fat

10

Saturated Fat

4

Carbohydrates

56

Dietary Fiber

1

Sugar

28

Protein

4

Cholesterol

1

Sodium

286

Total: 20 min
Active: 20 min

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.

Ingredients

12 gingersnaps, roughly crushed

6 whole graham crackers, roughly crushed

5 shortbread cookies, roughly crushed

3 tablespoons cold water

1/4 cup sugar

1/2 teaspoon pure vanilla extract

Pinch of ground cinnamon

1/2 cup coconut milk

Directions

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.
Add the sugar, vanilla and cinnamon to the cookie mixture. With the machine running, slowly drizzle in the coconut milk and blend until smooth.

Photograph by Ben Goldstein/Studio D.

Courtesy of Food Network Magazine

Cookie Butter

1 Review

Ingredients

Directions

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