There’s something truly magical about the warm, cozy spice blend of ginger and brown butter all whipped into a creamy spread. This Homemade Gingersnap Cookie Butter Recipe is exactly that—an irresistible treat that’s easy to make and turns everyday cookies into pure velvet deliciousness.
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Why You'll Love This Recipe
I’m genuinely smitten with this cookie butter because it perfectly balances nutty richness from the brown butter with the bold spiciness of gingersnap cookies. Whether you spread it on toast or swirl it into desserts, it just makes life a little sweeter—and more comforting.
- Super Creamy Texture: Thanks to the brown butter and blending, this spread comes out ultra smooth, no graininess in sight.
- Quick & Easy: Under 20 minutes from start to finish—I love how fast it comes together when I need a special snack.
- Customizable Cookie Base: While gingersnaps are my favorite, feel free to experiment with your favorite crisp cookies for unique flavors.
- Versatile Use: Spread it, dip it, or bake it into desserts—cookie butter adds magic wherever it goes.
Ingredients & Why They Work
The ingredients in this homemade gingersnap cookie butter come together beautifully—simple, pantry-friendly, and each adding a special touch. Here’s what you’ll want in your kitchen and why:
- Unsalted butter: This is where the magic begins; browning it adds deep, nutty notes that turn ordinary cookie butter into something extraordinary.
- Boiling hot water: It helps dissolve the sugar and smooth out the texture during blending—hot water is key for silky consistency.
- Brown sugar: Gives sweetness plus a tiny caramel hint that pairs perfectly with gingersnaps.
- Gingersnap cookies: The star ingredient! Their spicy, crisp flavor makes this cookie butter stand out. I love using classic ones, but spice it up with your favorite crunchy cookies.
- Sea salt: Just a pinch to balance the sweetness and pull all those flavors together beautifully.
Make It Your Way
One thing I love about this Homemade Gingersnap Cookie Butter Recipe is how easy it is to tailor to your taste. You can tweak it to be sweeter, spice it up more, or even swap cookies to change the flavor vibe.
- Cookie Swap: I’ve swapped gingersnaps for Biscoff cookies before, and it was just as dreamy—think caramel and spice meets creamy bliss!
- Extra Spice: Adding a pinch of ground cinnamon or nutmeg to the blender mix amps up the warmth beautifully in the fall and winter months.
- Diet-Friendly: For dairy-free, try using a vegan butter substitute browned carefully the same way; it adds richness without dairy.
- Sweetness Level: If you prefer less sweet, reduce the brown sugar slightly and add a touch more salt to balance.
Step-by-Step: How I Make Homemade Gingersnap Cookie Butter Recipe
Step 1: Brown the Butter to Toasted Perfection
Start by melting the butter over medium heat in a small saucepan. You’re looking for that moment it foams up and then the foam starts to subside—that’s when you keep a close eye. Stir gently to prevent burning, and as soon as you see the first little golden-brown specks, pull it off the heat. This step takes a few minutes but trust me, it’s worth every second for that rich toasted flavor.
Step 2: Dissolve the Brown Sugar in Hot Water
While the butter cools until warm (not hot!), mix your brown sugar with boiling water in a small bowl. Stir until the sugar fully dissolves—that helps keep your cookie butter silky instead of gritty.
Step 3: Blitz the Cookies into Fine Crumbs
Pop those gingersnap cookies into your food processor or blender and pulse until finely ground. This is the texture base for the creamy magic ahead.
Step 4: Blend Everything Together Until Smooth
Add the brown sugar mixture and sea salt to the cookie crumbs. Blend until smooth, then carefully pour in the cooled brown butter. Blend a final time until you have a glossy, creamy, dreamy spread. Transfer your homemade gingersnap cookie butter into a jar and refrigerate for 1–2 hours to thicken it up.
Top Tip
From making this recipe many times, I’ve learned a few little secrets that make all the difference to perfect cookie butter:
- Patience with Butter: Don’t rush the browning process—those golden bits add flavor you just can’t fake.
- Cool the Butter: Always let the browned butter cool until warm, not hot, so it doesn’t melt the cookie crumbs excessively and turn the butter runny.
- Pulse Don’t Overblend: When pulsing cookies, stop before it turns into powder; you want that sandy texture to build creaminess.
- Storage Matters: Keep it refrigerated in an airtight container—it thickens nicely and the flavor deepens after a day or two.
How to Serve Homemade Gingersnap Cookie Butter Recipe
Garnishes
I love topping my cookie butter with a sprinkle of crushed gingersnap crumbs or a light dusting of cinnamon for a festive touch. Sometimes, a few whole nuts like pecans add wonderful crunch and nuttiness that pairs perfectly.
Side Dishes
Spread it over warm toast, dollop it on pancakes, or use it as a dip for apple slices or pears. It’s fantastic alongside a cup of chai or rich coffee—you really can’t go wrong!
Creative Ways to Present
For holiday parties, I like serving this cookie butter in a little jar tied with twine and a cinnamon stick as a garnish—makes a charming edible gift. You can also swirl it into vanilla ice cream or fold it into frosting for cupcakes to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your homemade gingersnap cookie butter in an airtight jar in the fridge. It lasts beautifully for up to two weeks. I usually scoop it out with a clean spoon to keep it fresh and creamy.
Freezing
I’ve frozen cookie butter in portions with good results—just thaw it overnight in the fridge. It will soften a bit but blends right back into creamy goodness if you stir before serving.
Reheating
If you like your cookie butter softer, gently warm it in the microwave for 10-15 seconds. Stir well to bring back that silky, spreadable texture without overheating it.
Frequently Asked Questions:
Absolutely! While gingersnaps are my favorite for the spicy warmth they bring, you can swap in crunchy cookies like Biscoff, Oreos, or shortbread. Just make sure they’re crisp and not soft for the best texture.
Browning the butter adds a rich, toasted flavor and depth that plain melted butter can’t replicate. It transforms the cookie butter from good to incredible with its nutty, caramel notes.
Stored in an airtight container in the refrigerator, it stays fresh for up to two weeks. You can freeze it if you want to keep it longer, just thaw it slowly in the fridge when ready to use.
Definitely! Use a good quality vegan butter substitute and follow the same browning process carefully. This way, you keep that rich flavor and creamy texture without dairy.
Final Thoughts
This Homemade Gingersnap Cookie Butter Recipe feels like a little hug in a jar—rich, spicy, and comforting all at once. Every time I make it, I find myself sneaking spoonfuls and dreaming up ways to enjoy it. Honestly, you’re going to love how it elevates your favorite cookies into something so much more. Give it a try, share it, and don’t forget to savor every bite!
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Homemade Gingersnap Cookie Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 34 tablespoons
- Category: Condiment
- Method: Blending
- Cuisine: American
Description
This homemade cookie butter recipe is a creamy, smooth, and sticky spread made from brown butter and finely ground gingersnap cookies. It offers a rich toasted flavor with a delightful spiced sweetness, perfect as a spread or in desserts. Easy to make in under 20 minutes, this versatile treat can be customized with various types of crisp cookies.
Ingredients
Butter Mixture
- 0.5 cup unsalted butter
- 0.5 cup boiling hot water
Sweetener
- 2 tablespoons brown sugar (packed)
Cookies and Seasoning
- 10 oz gingersnap cookies
- ⅛ teaspoon sea salt
Instructions
- Heat Butter: Add the unsalted butter into a small saucepan and heat on medium until melted. Continue heating as it bubbles and foams, stirring gently to prevent burning. Once it starts bubbling again and small golden brown bits appear, remove from heat and pour into a heat-safe bowl to cool until warm.
- Dissolve Sugar: In a separate small bowl, combine the brown sugar with boiling hot water and stir until the sugar is fully dissolved. Set this mixture aside.
- Prepare Cookies: Place the gingersnap cookies into a food processor or blender and pulse until they form fine crumbs.
- Blend Ingredients: Add the sugar and hot water mixture to the cookie crumbs and blend until smooth and creamy.
- Add Salt and Butter: Sprinkle the sea salt and pour the cooled brown butter into the food processor. Blend again until the mixture is smooth and creamy.
- Chill and Set: Transfer the cookie butter into a container or jar and refrigerate for 1 to 2 hours until thickened and set before serving.
Notes
- Using brown butter adds a deep toasted flavor and creamy texture to the cookie butter.
- Gingersnap cookies can be substituted with Speculoos, Biscoff, Oreos, shortbread, or any crisp cookie for different flavors.
- Ensure the brown butter is warm, not hot, when adding to the food processor to avoid melting the device components.
- This recipe yields approximately 16 oz (500 mL) of cookie butter.
- Use the cookie butter as a spread on toast, in desserts, or as a dip for fruits and snacks.
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
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