Ingredients
Butter Mixture
- ½ cup unsalted butter
Liquid Sweetener Mixture
- ½ cup boiling hot water
- 2 tablespoons brown sugar (packed)
Cookie Base
- 10 oz gingersnap cookies
Additional Ingredients
- ⅛ teaspoon sea salt
Instructions
- Heat the Butter: Place the unsalted butter in a small saucepan over medium heat. Allow it to melt completely, then continue heating until the butter bubbles and foams up. Watch carefully as the foam subsides and the butter starts bubbling again.
- Brown the Butter: Stir the butter gently and carefully to prevent burning. When you begin seeing little bits turning golden brown, immediately remove the pan from heat. Pour the brown butter into a heat-safe bowl and let it cool until warm.
- Prepare Sugar Mixture: In a separate small bowl or cup, combine the brown sugar and boiling hot water. Stir well until the sugar dissolves completely. Set aside for use later.
- Process Cookies: Add the gingersnap cookies to a food processor or blender. Pulse or blend until the cookies are ground into fine crumbs.
- Blend with Liquids: Add the hot water and dissolved sugar mixture to the food processor with the cookie crumbs. Blend until the mixture becomes smooth and creamy.
- Add Salt and Butter: Add the sea salt and warm (not hot) brown butter to the food processor. Blend again until the mixture is fully smooth, creamy, and well combined.
- Chill and Set: Transfer the cookie butter into a container or jar. Refrigerate for 1-2 hours until the spread thickens and sets. Serve chilled or at room temperature.
Notes
- Use classic gingersnap cookies for authentic spicy flavor, or substitute with molasses or speculoos cookies for a different twist.
- Ensure the brown butter is warm but not hot when adding to the processor to prevent melting the mixture excessively.
- Store cookie butter refrigerated in an airtight container for up to two weeks.
- For a smoother texture, blend a little longer if needed, adjusting water quantity slightly if too thick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
