Cookie Butter

Cookie Butter


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This cookie butter is the perfect topping for toasts or as a dip for apples when you’re craving something sweet. No matter what, you will welcome it as a part of your breakfast.

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Chicago, IL

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

15 servings


  • 20 gingersnap cookies
  • ¼ cup of cream
  • 2 tablespoon of canola oil
  • 1 teaspoon of brown sugar
  • 1 teaspoon of vanilla
  • ½ teaspoon of cinnamon
  • Pinch of salt

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Begin by crushing the gingersnaps into a blender until finely milled. Add the cream, oil, sugar, vanilla, cinnamon, and salt, and blend for another 2 minutes, or until it is creamy and smooth. Transfer to an airtight container and keep refrigerated for up to 1 month.

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