Recipe

Homemade Speculoos Cookie Butter

A creamy, cinnamon-forward Biscoff-style spread made from toasted spice cookies, brown sugar, and a splash of warm milk.

By Matt Campbell

•

4.8

A glass jar filled with creamy speculoos cookie butter on a sunlit kitchen counter with a spoon dipped in, natural food photography

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Cookie butter is one of those foods that feels like it should be illegal to keep within arm’s reach. It is sweet, toasty, and spiced like the best parts of fall baking, but somehow it also works at 7 a.m. on toast. This homemade speculoos cookie butter nails that classic Biscoff-style vibe without needing a special trip to find the branded jar.

My version leans into toasted spice cookies for deeper caramel flavor, then blends everything into a spread that is creamy, spoonable, and dangerously easy to “taste test” five times. You control the sweetness, the thickness, and how bold you want the cinnamon and warm spices to be.

Spice cookies toasting on a rimmed baking sheet as they come out of the oven, warm golden edges, home kitchen photo

Why It Works

Toasting the cookies wakes up the spices and adds a slightly caramelized, almost browned-butter kind of depth.
Brown sugar plus a pinch of salt gives that signature sweet-salty cookie flavor that keeps you going back for another bite.
A gradual blend with warm milk helps the crumbs turn silky instead of gritty.
Small batch friendly so you can make it fast and store it safely without committing to a giant jar.

Pairs Well With

Storage Tips

How to Store Cookie Butter

If you used dairy milk: Refrigerate right away in a clean jar with a tight lid. Store for up to 2 weeks. Let it sit out 10 to 15 minutes, then stir to loosen. Do not leave it at room temperature for extended periods.
If you used a non-dairy milk: Refrigeration is still the safest bet and gives the best shelf life. Store in the fridge for 2 to 3 weeks. It will thicken when cold, so let it soften a bit, then stir.
Room temperature (only in specific cases): This is only reasonable if you made a dairy-free version using a shelf-stable, non-dairy milk and your kitchen is cool. Even then, keep it tightly sealed and aim to use it within 24 hours for best quality.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge. If it separates a bit, a quick stir fixes it.
Best practice: Always use a clean spoon. Cookie crumbs plus any added liquid means you want to avoid introducing moisture or mystery bits into the jar.

A sealed glass jar of cookie butter sitting on a refrigerator shelf, labeled lid, realistic food storage photo

Common Questions

What cookies should I use?

Anything in the speculoos family works: speculoos cookies, Biscoff-style cookies, gingersnaps, or crisp spice cookies. The key is dry and snappy, not soft. Soft cookies make a paste that can turn gummy.

Do I have to toast the cookies?

No, but I highly recommend it. Toasting deepens the flavor and helps you get that slightly caramelized edge that makes cookie butter taste like more than just blended cookies.

Why is my cookie butter gritty?

Usually it needs more blending time or the liquid was added too quickly. Let the processor run a full minute, scrape down the bowl, then keep going. If it is still gritty, add 1 teaspoon warm milk at a time while blending.

Why did it seize or turn into a thick dough?

That is typically not enough fat or liquid. Add a little more neutral oil (1 teaspoon at a time) and blend until it relaxes back into a spread.

Can I make it dairy-free?

Yes. Swap the milk for oat milk, almond milk, or coconut milk. Use a neutral oil or melted coconut oil. Start with a smaller amount and add as needed since some non-dairy milks are thinner.

What are the best ways to use it?

Swirl into brownie batter right before baking
Spread on toast, waffles, or pancakes
Stir into hot coffee or a latte for a spiced cookie drink
Dollop onto oatmeal or yogurt
Use as a filling for sandwich cookies or thumbprint cookies

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor (best for a smooth spread)
Rimmed baking sheet (for toasting cookies)
Measuring cups and spoons
Rubber spatula (scrape down the bowl, do not skip this)
Small jar with lid for storage

I love ambitious kitchen projects, but I also love the kind of recipe that makes you feel like a genius on a Tuesday night. Cookie butter is that. The first time I tried making it at home, I thought, “This is basically crumbs and confidence.” Then I toasted the cookies and it leveled up instantly. The smell alone is worth it, like cinnamon toast met a caramel cookie and decided to move in.

Now I keep a small jar in the fridge for emergencies, which in my house means: toast that needs help, brownies that need a swirl, and hot coffee that needs a little chaos.

Homemade Speculoos Cookie Butter

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings About 1 1/4 cups

Ingredients

8 ounces (about 225g) crisp speculoos or spice cookies (about 30 to 36 cookies depending on size)
2 tablespoons packed light brown sugar (optional, but it boosts that caramel note)
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon ground cloves (optional, go easy)
1 teaspoon vanilla extract
3 tablespoons neutral oil (canola, grapeseed, avocado)
4 to 6 tablespoons warm milk (dairy or unsweetened non-dairy), plus more as needed

Optional add-ins:

1 tablespoon molasses for a deeper gingerbread vibe
1 to 2 teaspoons powdered sugar if your cookies are not very sweet

Instructions

Toast the cookies. Preheat your oven to 325°F. Spread the cookies in a single layer on a rimmed baking sheet. Toast for 6 to 8 minutes until fragrant and slightly darker at the edges. Cool for 5 minutes so they are warm, not hot.
Pulse into fine crumbs. Add cookies to a food processor. Pulse until you have very fine crumbs, like sandy graham cracker crumbs. Scrape down the bowl.
Season the crumbs. Add brown sugar, cinnamon, salt, nutmeg, and cloves. Pulse 5 to 10 times to combine.
Start the spread. With the processor running, drizzle in the oil and vanilla. The mixture will start clumping a bit. That is normal.
Blend in warm milk gradually. With the processor running, add 4 tablespoons warm milk, 1 tablespoon at a time. Process for 1 full minute, then stop and scrape down the bowl.
Adjust texture. For a thicker, scoopable cookie butter, stop here. For a looser, more drizzly spread, add another 1 to 2 tablespoons warm milk and blend again until smooth. If it still feels gritty, keep blending another 30 to 60 seconds.
Jar it up. Transfer to a clean jar. Let it cool completely, then cover and refrigerate. Stir before serving.

Quick Uses

Toast: Spread thick, then sprinkle with flaky salt if you like sweet-salty.
Brownie swirl: Dollop 4 to 6 spoonfuls over brownie batter and swirl with a knife.
Hot drinks: Stir 1 to 2 teaspoons into hot coffee, cocoa, or a latte, then top with cinnamon.

Nutrition information is estimated.

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