Homemade Cookie Butter Recipe (2024)

FAQs

What is a substitute for cookie butter? ›

A few substitutes for cookie butter include peanut butter, almond butter, sunflower seed butter, tahini or cashew butter. To approximate the sweetness of cookie butter, you can experiment with mixing your preferred nut butter with honey and ground warming spices such as cinnamon, nutmeg, cloves and/or ginger.

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

Cookie butter is typically made using Belgian-style speculoos cookies, like Biscoff. The thin and crispy caramelized biscuits are flavored with brown sugar and spices such as cinnamon, nutmeg, ginger, cloves, or cardamom.

Ingredients. Biscoff cookies (Wheat flour, Sugar, Vegetable oils [contains one or more of soybean oil, sunflower oil, canola oil, palm oil], Brown sugar syrup, Sodium bicarbonate [leavening], Soy flour, Salt, Cinnamon], Canola oil, Sugar, Soy lecithin, Citric acid. Does not contain nuts.

But for all those cookie-crazed consumers out there, I'm here to offer a blinding revelation. Trader Joe's Speculoos Cookie Butter is an almost identical copy of Lotus Biscoff Spread. Never heard of it? Well, Biscoff was around first (in Belgium, anyway).

The higher the proportion of butter to other ingredients, the more tender your cookie will be (and consequently, the more it will spread as it bakes). I found that a ratio of 1 part flour to 1 part sugar to 0.8 parts butter was about right for a cookie that has moderate spread and doesn't end up cakey.

While The Good Batch's Anna Gordon does have a preference for European-style butter in most cases, she does say, "For cookies and cakes, where so many other ingredients are competing for flavor, I find generic American, unsalted butter, to work just fine."

This is a much more common creaming method mistake, so watch out for it. Over-creamed butter and sugar adds in too much air and alters the final texture – typically to be more gummy and dense.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

What is another name for cookie butter? ›

But before we ever snagged a jar off grocery shelves in the U.S., it was better known as speculoos spread and made from traditional European holiday cookies. So, how did cookie butter emerge from relative obscurity and become something we eat by the spoonful nightly on our couches?

In the early 2000s, a Belgian company named Lotus Bakeries transformed these beloved cookies into a spreadable delight, creating what we now know as cookie butter. Cookie butter comes in various flavors, with the classic speculoos flavor being the most popular.

You can store and serve homemade cookie butter at room temperature for much of the year, but you'll need to take some precautions when your kitchen gets especially hot or cold. In warmer months, you may need to keep it in the fridge, then allow the cookie butter to soften at room temperature prior to use.

I am happy to report they are in fact the same thing. As Lotus Biscoff explains on their website, Biscoff cookie butter was originally invented because Belgian people kept eating the cookies on bread, as if it were already a spread.

You can use it as a topping on toast, waffles or pancakes. You can also use it as a dip for cookies/crackers and fruit. If you want to get really fancy, you can put it in a cake or into cookies (like my biscoff cookies here!)

It all comes down to 3 simple things: its unique flavor, crunchy bite, and iconic shape. For many, it's their cup of coffee's best companion.

It is often served during holidays. Lotus Biscoff Cookie Butter is the most recognizable brand. However, Trader Joe's Speculoos Cookie Butter is quite popular as well.

cookie butter was discontinued. It was one of my. favorites.

If you want to replace Biscoff cookies biscuits, try other spiced speculoos biscuits or other biscuits that have caramel taste or brown sugar in the ingredient.

The best butter for your baked goods depends on what type of recipe you're whipping up. Unsalted, American-style butter works well in goods like cookies, pound cakes and pancakes that require the high-fat content of conventional butter and more flexibility with salt and flavor content.

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

Higher butterfat makes better cookies.

An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.

You can use salted butter instead of unsalted butter if that's all you've got — especially if you're making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won't have a meaningful impact on the outcome (as it would with yeasted bread).