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Homemade Cookie Butter


posted: 10/29/13

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

Homemade Cookie Butter is easy to make. This delicious recipe has three ingredients and can be used to replace cookie butter in recipes!

a jar of homemade cookie butter with fudge in the background, says: "homemade cookie butter"

What is Cookie Butter

If you’ve never had Cookie Butter before, think about peanut butter. Now take out the peanuts, and put delicious ginger snapish type cookies in its place. That is what you get with cookie butter. A delicious, gingersnap flavored dessert butter.

You can find it at Trader Joe’s labeled Cookie Butter. You can find it at WalMart, Target, Walgreens, and anywhere that has a decent international section of food (like World Market) as Biscoff Spread.

overhead of a jar of cookie butter

How to Make Homemade Cookie Butter

This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.

  1. Grind up the gingersnap cookies. A food processor works best for this so that you get a very fine crumb.
  2. Add in the oil. You want to add it slowly so that it fully combines with the crumbs.
  3. Add in a little sugar.
  4. Let it sit. Transfer the cookie butter to a mason jar or other storage container and let it sit for at least 4 to 8 hours.

Homemade Cookie Butter Notes

  • The consistency of homemade cookie butter and store bought is really different. Store bought is great with a spoon out of the container. While I wouldn’t do that with this, it works great as a replacement in recipes.
  • Its helpful to use gingersnaps that are hard, because they will blend up better.
  • When using this to replace store-bought cookie butter in a recipe, you can replace it one for one and it works really well. You can the Cookie Butter Butterscotch Fudge I made with the homemade version of cookie butter in the photos here.
close up of a small mason jar of homemade cookie butter

Storing and Freezing

This recipe will store in an airtight container for up to two weeks. It can be stored at room temperature. As with all recipes, use your best discretion when it comes to leftovers.

This recipe also freezes well. Store it in an air tight container, with room for it to expand, in the freezer for up to three months.

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Homemade Cookie Butter

(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
Homemade Cookie Butter comes together with just a few ingredients and it is the perfect substitute for store-bought cookie butter in so many of our recipes.


  • 16 ounces ginger snaps store-bought harder cookies work best in this recipe
  • 1/2 cup vegetable oil
  • 2 tablespoons granulated sugar


  • Grind the ginger snaps in a food processor until they are very fine.
  • Add the vegetable oil slowly and lit it fully combine with the crumbs, scraping down the sides of the food processor as needed.
  • Add the sugar.
  • Put in a mason jar or other container and let sit for several hours (or overnight) before using in a recipe.
Author: Lisa Longley
Course: Condiment
Cuisine: American

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Homemade Cookie Butter

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Made with the help of this Oreo Butter Recipe and this Graham Cracker Butter.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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  1. Carolyn Noyer says

    What is “cookie butter” used for? I’m almost 72 years old and never heard of it before.

    • Lisa Longley says

      Hi Carolyn! At the end of the post, I link to several recipes that I use Cookie Butter in. I also have a whole section on my blog in the drop down under “TREATS” at the top of my blog that is called “Cookie Butter” All Cookie Butter recipes. Happy baking!

  2. Sandra Roberts says

    I make it at home a bit differently and it isn’t as grainy. I soak the graham crackers in milk overnight so that it soaks up all the milk to this I add speculaas spice,( which has all kinds of warm spices in it ,I get it from King Arthur flour)Then I spread it out on a lined cookie sheet and pop it into a low oven for about ahalf hour to dry it up some then I add the oil and a bit of castor sugar (You can make your own castor sugar just blitz granulated sugar in a blender or food processor a few times tell it’s finer)

  3. Lana L Congleton says

    I love your recipes and this picture of you just makes me smile! Thanks for your great cooking ideas!

    • Lisa Longley says

      Thank you so much Lana!

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners