5-Minute 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.

Here's what's listed on a jar of Lotus Biscoff Spread: original caramelized biscuits (wheat flour, sugar, vegetable oils [palm oil from sustainable and certified plantations, rapeseed oil], candy sugar syrup, raising agent [sodium hydrogen carbonate], soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier (soya ...

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.

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).

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?

The main flavors in cookie butter come from the various, fragrant spices used to make the cookies that are then blended to make the spread. Some additional ingredients may be added to the spread, but the main flavors come from a mix of cinnamon, nutmeg, mace, clove, anise seed, ginger, white pepper, and cardamom.

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.

“The mix of cinnamon, nutmeg, ginger, allspice, and cloves makes it quite a tasty treat, and because they are so small it's very easy to eat more than a few of the smaller versions easily.” Because of its association with flying, the Biscoff cookie can also lock into the sensory memory.

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.

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.

What happened to cookie butter? ›

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.

Lotus Bakeries stresses that the price increases over the past two years were always aligned with actual costs, and were unavoidable due to unprecedented increases for raw materials, packaging, transport and wages, among others.

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.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

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.

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).