Description
Quick Christmas Cookie Butter is a luscious, creamy spread made from crushed speculoos or gingerbread cookies blended with butter, milk, and warm spices. This easy-to-make treat captures the festive flavors of the holiday season and can be enjoyed on toast, pancakes, or even as a decadent dip.
Ingredients
Scale
Cookies
- 1 cup speculoos or gingerbread cookies, crushed into fine crumbs
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 tbsp sweetened condensed milk
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Spices & Seasonings
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Instructions
- Crush Cookies: Pulse the speculoos or gingerbread cookies in a food processor until they become finely ground crumbs.
- Combine Ingredients: Add the softened unsalted butter, sweetened condensed milk, whole milk, ground cinnamon, nutmeg, ginger, vanilla extract, and a pinch of salt to the cookie crumbs.
- Blend Mixture: Blend all the ingredients together until the mixture is smooth and creamy, stopping to scrape down the sides of the processor as needed to ensure even blending.
- Adjust Flavor: Taste the cookie butter and adjust the spices or sweetness if desired by adding a little more cinnamon, nutmeg, or condensed milk according to preference.
- Chill: Transfer the creamy cookie butter into a jar or airtight container and refrigerate for at least 30 minutes to allow it to thicken and develop its flavors before serving.
Notes
- Use speculoos or gingerbread cookies for an authentic festive flavor, but any spiced cookie will work.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based condensed milk alternative.
- Store the cookie butter refrigerated and consume within 1 week for the freshest taste.
- Serve on toast, pancakes, waffles, or as a dip for fruits and pretzels.
- You can adjust the thickness by adding more milk for a thinner spread or refrigerating longer for a firmer consistency.
