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Cookie Butter

Cookie Butter

Cookie butter is so easy to make and you can shmear it on anything you like —  even more cookies. Spread on apples, bananas, challah, or just eat with a spoon.  You can use gingerbread cookies (just bake them until  they are crisp), vanilla wafers, shortbread, or any simple butter or pareve plain  cookie. This is a great way to use up dry cookies that might be sitting around.

  • Duration
  • Prep Time
  • Yield: 1 cupServings


  • 8 ounces cookies
  • ½ cup canola or vegetable oil
  • ½ cup confectioners’ sugar
  • ½ cup water


1. Break up cookies a bit and place into the food processor fitted with the metal  blade. Process until cookies are almost all pulverized. 

2. Add oil, sugar, and  water and mix until you have a creamy consistency. Store in the fridge.

TIP: To make the now-trending speculoos cookie butter, add 1 tablespoon pumpkin  pie spice to the cookie butter when processing.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

JoyofKosher with Jamie Geller Chanukah Magazine

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