Homemade Cookie Butter Recipe - My Whole Food Life (2024)

FAQs

What is a good 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.

When does cookie butter expire? Unopened cookie butter can last up to a year in your pantry, so long as it is stored in a cool, dry place. Once you crack the jar open, cookie butter is generally good for about two to three months. Be sure to check the manufacturer's label as it can vary.

Cookie butter (Dutch: speculoospasta, Danish: trøffelmasse) is a food paste made primarily from speculoos cookie crumbs, fat (such as vegetable oil, condensed milk or butter), flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich.

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.

Considering the above point, it's a wonder that cookie butter isn't loaded with sugar and fat. There are only 90 calories in one serving (a tablespoon), six grams of fat, and only five grams of sugar. The only real downside is that unlike peanut butter, cookie butter offers virtually no protein.

Spread or paste

Spreads made from crushed Speculoos biscuits went into production by three separate companies and become popular. By 2007, several Belgian companies began marketing a speculoos paste, now available worldwide under various brands and names: as Speculla, Cookie Butter, and Biscoff Spread.

It's perfect for spreading on toast, bagels, or pancakes for a sweet and flavorful twist. You can also use it as a dip for fresh fruit like apples or strawberries. If you're feeling adventurous, try using it as a filling for cupcakes or cookies, or even as a topping for ice cream or yogurt.

Cookie butter is a spread made from blending Belgian speculoos cookies, vegetable oil, cane sugar, and flour. The spread (and the cookies from which it is made) is known for its heavily spiced flavor, which comes from a mix of cinnamon, nutmeg, mace, clove, anise seed, ginger, white pepper, and cardamom.

What's in Biscoff cookie butter? ›

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.

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.

Cookie butter is known for its high-fat content. The majority of the fat comes from crushed cookies and added oils. A typical serving may contain around 14-16 grams of fat, including both saturated and unsaturated fats. It is advisable to consume it in moderation, especially for individuals watching their fat intake.

As you can see above, there are very subtle differences between cookie butter and Biscoff spread. They are both very popular and sometimes hard to find. Price wise, they are almost the same in value. Taste wise, cookie butter is more sweet but Biscoff spread is more smooth and rich.

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.

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.