Hey there! I, Holly, am what you might call a cookie butter-aholic. While traditional store-bought cookie butter is delicious, I decided I needed to switch it up with my own flavor, so I made some smooth snickerdoodle butter to satisfy my cravings.
I’d seen a few recipes for a snickerdoodle nut butter made with either cashews or almonds, and while I really like the healthy option of nut butter, nuts give it a specific taste. Instead, I wanted to replicate the traditional Trader Joe’s cookie butter that I love in my beloved snickerdoodle flavor, which means using a key ingredient: real cookies!
While this may not be a healthy snack, healthy isn’t my specialty. With a combination of real cookie crumbs, cinnamon, butter and evaporated milk, you can create a spread that has a true butter-like feel to it rather than something too grainy or too liquid. It’s pretty simple to make with your food processor, and it tastes really delicious on its own or on fruit, toast, etc.
1 cup sugar cookie crumbs (store bought cookies is easiest)
¼ cup butter, melted
¼ cup evaporated milk
½ tsp cinnamon
In your food processor, grind sugar cookies until very fine, almost powder. Add cinnamon and pulse to combine.
Melt the butter and add it and the evaporated to the food processor. Puree again until the mixture is fully combined and smooth. Taste and add additional sugar if needed to reach desired sweetness, but I find that the sugar cookies add enough on their own.
Move to an airtight container and store in the refrigerator until ready to eat. For best results, store for up to 10 days.
This recipe makes a fairly small amount, but because it’s rich, small is usually all you need! I’m sure it won’t last long in this house…