Christmas Cookie Butter Recipe

Our secret weapon for the holidays

Cookie butter is one of life's great pleasures, but this is the time of year to forgo the jarred stuff and make it yourself. You're getting bombarded with Christmas cookies left and right, and this is the perfect way to use up the leftovers. Cookies are ground with milk and warm spices into a smooth, spreadable butter perfect for your morning toast or bagel.

We use shortbread to lend a Christmas feeling to our cookie butter, but you can use any dry cookie you like. Chocolate cookies or snickerdoodles also work especially well. Fair warning: You're going to want jars of this in your fridge all winter long.

Check out our favorite holiday tips and recipes.

Recipe from the Tasting Table Test Kitchen

Christmas Cookie Butter
4.8 from 58 ratings
Turn leftover Christmas cookies into a smooth and creamy butter by blending them with milk and warm spices like cinnamon and cloves.
Prep Time
Cook Time
Total time: 10 minutes
  • 10 ounces (about 2½ cups) Christmas shortbread cookies
  • ½ cup whole milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  1. In a food processor, combine all of the ingredients and grind into a smooth paste. Use immediately or store in the refrigerator for up to 1 week.
Calories per Serving 256
Total Fat 13.1 g
Saturated Fat 4.2 g
Trans Fat 0.3 g
Cholesterol 2.0 mg
Total Carbohydrates 31.3 g
Dietary Fiber 0.7 g
Total Sugars 11.3 g
Sodium 175.8 mg
Protein 3.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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