Homemade Speculoos Cookie Butter Recipe
Prep Time:
4 hours, 40 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 1 ¾ cups plain flour
  • 4 ½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¾ cup soft brown sugar
  • ½ cup butter, room temperature
  • 1 large egg, at room temperature
  • 3 tablespoons maple syrup
  • 2 tablespoons sweetened condensed milk
  • ½ cup water
  • ⅓ cup coconut oil, solid room temperature
Directions
  1. In a bowl, whisk together the flour, 4 teaspoons of ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and baking powder, then set aside.
  2. Using a stand mixer or an electric whisk, beat the brown sugar and butter together for 3-4 minutes until it is creamed and lightened in color. Then, beat in the egg.
  3. Gradually mix together the dry ingredients with the wet ingredients until a soft dough has formed. Cover the dough and allow it to rest for at least 4 hours, ideally overnight.
  4. After the cookie dough has rested, preheat oven to 375 F and line a baking tray with parchment paper.
  5. Sprinkle some flour on a clean, flat surface, then roll out the dough. Using a cookie cutter (it doesn't really matter what size or shape, as you will end up crushing the cookies to crumbs) cut out cookies and place them onto the prepared baking tray. Bake the cookies for 12 minutes until they are browned. Remove from the oven and allow them to cool completely.
  6. Once the cookies are cool, create cookie crumbs by adding them to a food processor. You will want 1 ½ cups of cookie crumbs in total; keep adding cookies until you reach this amount.
  7. Add the cookie crumbs to a small saucepan, along with the remaining ½ teaspoon of ground cinnamon, the maple syrup, condensed milk, and ½ cup of water.
  8. Heat up the mixture over a low heat, mixing constantly, until the cookie crumbs have fully dissolved and the mixture becomes glossy. This should take about 5 minutes.
  9. Remove the cookie mixture from the heat and allow it to cool for 10 minutes, before adding it to a food processor along with the coconut oil. Blend everything until smooth — this final step will help to create super creamy and smooth cookie butter.
  10. Transfer the cookie butter to a sealable jar and place it into the fridge for a few hours before using. This cookie butter can be stored in the fridge or at room temperature.