How To Make Gingersnap Cookie Butter

With the holiday season on the horizon, it is time for us foodies to dig into our arsenal of festive recipes. This year, the first non-pumpkin creation on my list was gingersnap cookie butter. Don’t get me wrong, I love pumpkin just as much as the next person. But with November and December creeping up on us, there is nothing better than embracing other seasonal flavors such as gingersnap.

It also does not hurt to start with a recipe that is easy to wrap up and give as a present. I know, I know… gift-giving season isn’t for a while. Yet, we all know how the story goes — you blink and it is time to start looking for last-minute gifts for everyone you know. Plus, by doing some early experimentation, you can determine exactly what you will make for the holidays. It is an excellent way to avoid panic mode in December.

Thankfully, a treat like this gingersnap cookie butter recipe is budget-friendly and requires zero fancy kitchen skills. You can even combine different types of cookies to customize a jar for that special someone. To ensure freshness, store the cookie butter in a jar and gift it to the recipient within one or two days of making it. In the fridge, the cookie butter will last for about two weeks. If everyone can stay away from it, that is.


  • 2 cups gingersnap cookie crumbs (about 24 cookies)
  • 1/2 cup condensed milk
  • 1/4 cup coconut milk
  • 1/2 stick butter or 1/4 cup coconut oil
  • Optional: 1/2 teaspoon vanilla, cinnamon, nutmeg, pumpkin pie spice

Before starting this recipe, crush the cookies into crumbs using a food processor. The number of cookies needed will depend on the size of each one. For this particular batch, I used 24 gingersnap cookies total.

1. Over medium heat, combine the condensed milk, coconut milk, and butter/coconut oil in a saucepan.

Add extra ingredients like vanilla and spices, if you'd like. These aren't necessary but can add another burst of flavor to your cookie butter. Continue heating and stirring the mixture until it is uniform; there shouldn't be any chunks of butter floating around.

2. Add the mixture to the cookie crumbs.

You're almost there, but not quite yet!

3. Mix, mix, and mix some more!

The end result is a creamy and flavorful gingersnap cookie butter. If the consistency is too thin for your liking, add some more cookie crumbs. If it's too thick, add a bit of water.

Personally, I love to pair cookie butter with pretzels, bananas, and strawberries. It also makes a fab topping for ice cream, toast, and waffles. I bet it would taste amazing in coffee, too. Maybe I'll just throw it on everything I eat from now on.

Images: Kirsten Nunez/Bustle