|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When the phenomenon of cookie butter first hit grocery stores in the United States, they soon flew off of market shelves. If you are craving this delicious European import but are having trouble finding a jar, don't despair! It is actually incredibly easy to make your own homemade version of cookie butter in a matter of minutes.
In Belgium, cookie butter is traditionally make with speculaas (or speculoos) cookies. These thin and crispy caramelized biscuits are flavored with brown sugar and spices such as cinnamon, nutmeg, ginger, cloves, or cardamom. This spreadable form of the classic cookies has the signature caramelized flavor, with a similar texture to peanut butter.
If you love that gingerbread flavor in the form of cookie butter, find your favorite brand of speculaas cookies and make your own. The result is a great hostess or holiday gift. Once you become a cookie butter making expert, it is fun to start experimenting with other cookie flavors as well!
8 ounces store bought or homemade speculoos cookies
1/2 cup vegetable oil
1/4 cup water
1/2 cup confectioners' sugar
Gather the ingredients.
Place the speculaas cookies in a plastic zip-top bag. Remove the air and seal the bag. Lightly crush the cookies into coarse granules using a rolling pin, this ensures that no large chunks are left behind when you later food-process the cookies into crumbs.
Transfer the cookie pieces into a food processor fitted with an S-blade or into a blender. Pulse until the cookies have been ground into a fine powder.
Slowly stream in the vegetable oil with the food processor running. Then slowly add water. Continue to blend until a smooth paste forms.
Add the powdered sugar, one spoonful at a time, processing until incorporated. Scrape down the sides of the food processor or blender periodically to make sure the powdered sugar is well combined.
Transfer the cookie butter to an airtight container or into a mason jar with a tight-fitting lid. Refrigerate for at least 30 minutes before serving.
Enjoy the cookie butter spread on toast, on top of pancakes or waffles, with a scoop of ice cream, or with sliced apples. Of course, it also tastes great enjoyed straight from the jar on a spoon! The cookie butter will keep in an airtight container the refrigerator for up to one week.
- If the cookie butter is too thin, additional powdered sugar can be added to achieve the desired spreadable consistency. If the cookie butter is too thick, additional water can be added until the desired spreadable consistency is achieved.
- Speculaas are the most traditional cookies used to make cookie butter. However, any dry cookie that crumbles easily can be crushed and ground to make this exciting treat. Experiment with crisp snickerdoodles, pecan sandies, gingersnaps, or sugar cookies.
- Soft, filled, or chewy cookies such as fig newtons, soft peanut butter cookies, or Oreo cookies are not well suited for cookie butter.