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Snickerdoodle Cookie Butter
Learn how to turn any cookie recipe into cookie butter! This recipe is for snickerdoodle cookie butter, but this technique works for any cookies.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
145
kcal
Author:
Stefani
Ingredients
4
ounces
snickerdoodle cookies
broken into small pieces
1/4
cup
vegetable oil
2
tablespoons
water
room temperature
1/4
cup
powdered sugar
1/2
teaspoon
ground cinnamon
US Customary
-
Metric
Instructions
Place snickerdoodles into a food processor and process to a fine crumb.
Pulse in vegetable oil.
Pulse in water.
Pulse in powdered sugar and cinnamon.
Optionally, add more powdered sugar if you prefer a thicker consistency.
Store in a sealed container at room temperature and use within one week.
Notes
This recipe produces 3/4 cup of cookie butter.
To make this recipe using other cookies:
Replace the snickerdoodle cookies with your favorite cookies.
Leave off the ground cinnamon or replace it with spices of your choosing totaling 1/2 teaspoon.
Nutrition
Calories:
145
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
3
mg
|
Sodium:
75
mg
|
Potassium:
14
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
12
IU
|
Calcium:
5
mg
|
Iron:
1
mg