Quick Christmas Cookie Butter (Printable Version)

A creamy blend of festive cookie crumbs and warm spices, perfect for toast or as a dip.

# What You’ll Need:

→ Base

01 - 1 cup speculoos or gingerbread cookies, finely crushed
02 - 1/2 cup unsalted butter, softened
03 - 2 tbsp sweetened condensed milk
04 - 2 tbsp whole milk

→ Spices & Flavors

05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
08 - 1/2 tsp vanilla extract
09 - Pinch of salt

# Step-by-Step Guide:

01 - Pulse the cookies into fine crumbs using a food processor.
02 - Add softened butter, sweetened condensed milk, whole milk, cinnamon, nutmeg, ginger, vanilla extract, and salt to the cookie crumbs.
03 - Blend all ingredients until smooth and creamy, scraping down the sides as needed.
04 - Taste and modify the spices or sweetness according to preference.
05 - Transfer the mixture to a jar and refrigerate for at least 30 minutes to thicken before serving.

# Additional Tips::

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Swap speculoos or gingerbread for any crisp holiday cookie you like.
  • For a vegan version, use plant based butter and condensed milk alternatives.
03 -
  • Use finely crushed cookies for the smoothest spread.
  • Adjust sweetness by varying condensed milk quantity.
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