Description
Make your own cookie butter at home with simple ingredients for a delicious spread perfect for toast, pancakes, or a spoonful of joy.
Ingredients
Scale
- ½ cup unsalted butter
- ½ cup boiling hot water
- 2 tablespoons brown sugar, packed
- 10 oz gingersnap cookies
- â…› teaspoon sea salt
Instructions
- Prepare Your Kitchen: Set up your blender or food processor on a clean surface.
- Crush the Cookies: Add the gingersnap cookies to the blender and pulse until fine crumbs.
- Add Sweetness and Salt: Mix in the brown sugar and sea salt.
- Melt the Butter: Melt the unsalted butter and ensure it’s hot before adding.
- Combine and Blend: Pour the melted butter and hot water into the blender and blend until smooth.
- Adjust Texture: If too thick, add more hot water, one tablespoon at a time.
- Jar and Cool: Pour into a clean jar and let it cool. Refrigerate for firmness or enjoy immediately.
Notes
Store in an airtight jar. Can last for up to 2 weeks in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg