Quick Christmas Cookie Butter (Printable Version)

Creamy spread with holiday cookie crumbs and warm spices, ideal for toast or waffles.

# What You’ll Need:

→ Base

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

→ Spices & Flavors

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

# Step-by-Step Guide:

01 - Pulse the cookies in a food processor until finely crumbed.
02 - Add softened butter, sweetened condensed milk, whole milk, cinnamon, nutmeg, ginger, vanilla extract, and salt to the cookie crumbs.
03 - Process the mixture until smooth and creamy, scraping down the sides as needed.
04 - Taste and adjust 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 creamiest texture.
  • Refrigerate for at least 30 minutes to let flavors meld and spread thicken.
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