What type of cookies work best in this spread?

Crunchy spiced cookies like speculoos or gingerbread crumbs provide the ideal texture and flavor base.

Can this spread be made vegan?

Yes, using plant-based butter and condensed milk alternatives creates a delicious vegan version.

Keep refrigerated in an airtight container and use within one week for best freshness.

It pairs wonderfully with warm toast, waffles, pancakes, or as a dip for fresh fruit.

Absolutely, taste and add more cinnamon, nutmeg, or ginger according to your preference.

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 my go-to for holiday breakfasts and snacks its rich yet creamy texture delighting everyone.

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.

Sharing this spread has become a cherished tradition bringing smiles to family breakfasts and holiday gatherings.

For a vegan version use plant-based butter and condensed milk alternatives delicious on warm toast pancakes or as a dip for fruit.

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 a delicious festive touch that makes every bite special.

→ What type of cookies work best in this spread?: Crunchy spiced cookies like speculoos or gingerbread crumbs provide the ideal texture and flavor base.
→ Can this spread be made vegan?: Yes, using plant-based butter and condensed milk alternatives creates a delicious vegan version.
→ How should this spread be stored?: Keep refrigerated in an airtight container and use within one week for best freshness.
→ What can I serve this spread with?: It pairs wonderfully with warm toast, waffles, pancakes, or as a dip for fresh fruit.
→ Can I adjust the spice levels?: Absolutely, taste and add more cinnamon, nutmeg, or ginger according to your preference.