What type of cookies work best for this spread?

Speculoos or gingerbread cookies provide warm, spiced flavors ideal for this spread, but any crisp holiday cookie can be used.

Can this spread be made vegan?

Yes, by substituting plant-based butter and condensed milk alternatives, a vegan version is achievable without sacrificing creaminess.

After preparation, refrigerate in an airtight container. Use within one week to maintain freshness and flavor.

This creamy spread pairs well with warm toast, waffles, pancakes, or as a sweet dip for fresh fruit.

Taste the spread after blending and add more cinnamon, nutmeg, or ginger according to preference for a personalized flavor balance.

A festive, creamy spread blending the flavors of holiday cookies and warm spices, perfect for toast, waffles, or as a dip.

This spread quickly became a seasonal favorite in my kitchen adding festive cheer to every breakfast.

Base: 1 cup (150 g) speculoos or gingerbread cookies (crushed into fine crumbs), 1/2 cup (120 g) unsalted butter softened, 2 tbsp (30 ml) sweetened condensed milk, 2 tbsp (30 ml) whole milk
Spices & Flavors: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/2 tsp vanilla extract, Pinch of salt

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.

This spread always brings our family together especially during chilly winter mornings.

Delicious on warm toast pancakes or as a dip for fruit. Keep refrigerated and use within one week.

Food processor or blender Measuring cups and spoons Spatula Jar or airtight container

Contains Wheat (gluten) Milk (dairy) possible traces of eggs or nuts (depending on cookies used) Always check product labels for hidden allergens.

This cookie butter spread adds festive flavor in minutes making your holidays extra special.

→ What type of cookies work best for this spread?: Speculoos or gingerbread cookies provide warm, spiced flavors ideal for this spread, but any crisp holiday cookie can be used.
→ Can this spread be made vegan?: Yes, by substituting plant-based butter and condensed milk alternatives, a vegan version is achievable without sacrificing creaminess.
→ How should the spread be stored?: After preparation, refrigerate in an airtight container. Use within one week to maintain freshness and flavor.
→ What are suggested serving ideas?: This creamy spread pairs well with warm toast, waffles, pancakes, or as a sweet dip for fresh fruit.
→ How can I adjust the spice levels?: Taste the spread after blending and add more cinnamon, nutmeg, or ginger according to preference for a personalized flavor balance.