Save A festive, creamy spread blending the flavors of holiday cookies and warm spices, perfect for toast, waffles, or as a dip.
This spread combines nostalgic holiday flavors that I enjoy sharing with family every winter season.
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Ingredients
- Speculoos or gingerbread cookies: 1 cup (150 g) crushed into fine crumbs
- Unsalted butter: 1/2 cup (120 g) softened
- Sweetened condensed milk: 2 tbsp (30 ml)
- Whole milk: 2 tbsp (30 ml)
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground ginger: 1/4 tsp
- Vanilla extract: 1/2 tsp
- Salt: Pinch
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Instructions
- Step 1:
- In a food processor pulse the cookies into fine crumbs
- Step 2:
- Add the softened butter sweetened condensed milk whole milk cinnamon nutmeg ginger vanilla extract and salt
- Step 3:
- Blend until smooth and creamy scraping down the sides as needed
- Step 4:
- Taste and adjust spices or sweetness if desired
- Step 5:
- Transfer to a jar and refrigerate for at least 30 minutes to thicken before serving
Save This spread often brings smiles around the breakfast table during holiday morning gatherings.
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Notes
Keep refrigerated and use within one week for best flavor and safety
Required Tools
Food processor or blender measuring cups and spoons spatula jar or airtight container
Nutritional Information
Per serving calories 170 total fat 11 g carbohydrates 16 g protein 2 g
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This cookie butter spread is a quick festive treat that elevates simple breakfasts instantly.
Recipe Guide
- → What cookies work best for this spread?
Spiced holiday cookies like speculoos or gingerbread add the best flavor, but any crisp holiday cookie can be used.
- → Can I make a dairy-free version?
Yes, substitute plant-based butter and condensed milk alternatives to keep it vegan-friendly.
- → How should I store the spread?
Store in an airtight container in the refrigerator and consume within one week for best freshness.
- → Is any cooking required to prepare this spread?
No cooking needed. The ingredients are blended until smooth and chilled to thicken before serving.
- → What are some serving suggestions?
Serve the spread on warm toast, pancakes, waffles, or use it as a dip for fresh fruit.
