What type of cookies work best for this spread?

Speculoos or gingerbread cookies provide the distinctive warm spice flavors, but any crisp holiday cookie can be used.

Can I make a vegan version of this spread?

Yes, substitute plant-based butter and condensed milk alternatives to maintain the creamy texture and flavor.

Keep it refrigerated in an airtight jar and consume within one week to ensure freshness and safety.

This spread is delicious on warm toast, pancakes, waffles, or as a dip for fresh fruit.

Taste during blending and add more cinnamon, nutmeg, or sweetened condensed milk as desired to customize the flavor.

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

I first made this spread during the holidays and it quickly became a family favorite for breakfast and snacks.

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 brings back warm holiday memories shared with loved ones around the breakfast table.

Keep refrigerated and use within one week for optimal freshness and flavor.

Delicious on warm toast pancakes or as a dip for fruit.

Contains wheat gluten milk and possible traces of eggs or nuts depending on cookies used. Always check product labels for hidden allergens.

This quick Christmas cookie butter spread will add festive cheer to your breakfast or snack time.

→ What type of cookies work best for this spread?: Speculoos or gingerbread cookies provide the distinctive warm spice flavors, but any crisp holiday cookie can be used.
→ Can I make a vegan version of this spread?: Yes, substitute plant-based butter and condensed milk alternatives to maintain the creamy texture and flavor.
→ How should I store the spread after preparation?: Keep it refrigerated in an airtight jar and consume within one week to ensure freshness and safety.
→ What are some serving suggestions?: This spread is delicious on warm toast, pancakes, waffles, or as a dip for fresh fruit.
→ How can I adjust the spiciness or sweetness?: Taste during blending and add more cinnamon, nutmeg, or sweetened condensed milk as desired to customize the flavor.