Dream of having cookies for breakfast? Now you can. This luscious spread, made from gingerbread cookies, is a riff on the classic speculoos cookie butter. Slather it on toast for a sweet start to your day.
The recipe for this gingerbread cookie butter couldn't be easier: Simply blend gingersnaps, butter, sweetened condensed milk, and evaporated milk in a blender.
If you make the cookies from scratch, the warmth from the just-out-of-the-oven cookies will help the mixture blend easier. If you are using store-bought cookies, you may need to add a little water to keep things going in the blender.
Once you have your cookie butter, use it however you please! It's delicious spread on toast, but you can also sandwich it between two gingerbread cookies for the ultimate holiday treat.
→ Get the Recipe: Gingerbread Cookie Butter from Erin Made This