After living in the Netherlands for years, I’ve perfected how to make speculoos cookie butter at home. And don’t just take it from me, take it from all the 5-star reviews! This recipe is quick and easy to whip up, and you can use it as a spread, as a dip, mixed into cheesecake, and more!

Cookie butter in a jar with a spreading knife.

When I lived in the Netherlands, I became all-too familiar with speculoos cookies. After returning to the States, I discovered that Trader Joe’s had created a speculoos butter to continue to supply my obsession with these little cookie biscuits.

For the unfamiliar, speculoos (made popular by TJ’s cookie butter) are spiced cookies that taste like a cross between gingerbread and graham crackers. In other stores, they are called Biscoff Lotus cookies.

This nut-butter-like spread is incredibly easy to make at home with Biscoff cookies. It’s creamy, slightly crunchy, full of winter spices, and perfect on EVERYTHING.

Reader rating

★★★★★

“Amazing recipe – turned out deliciously!” —Sue

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Here’s what you’ll need

This is just an overview – jump to the recipe card for the full printable recipe.

Biscoff Cookies: Speculoos spread is made with speculoos cookies, which are also commonly known in the U.S. as Biscoff cookies.
Water: With how crumbly Biscoff cookies are, a little water is needed to thin out the lotus cookie spread.
The Flavor and Binder: Brown sugar and cinnamon are the holiday classics that really drive home the warm flavors of Biscoff cookies. To hold the butter together, we’ll need coconut oil to mimic the texture of nut butter. For this recipe, it needs to be in its solid form.
Salt: It may sound odd, but salt actually helps to enhance the sweetness of this cookie butter!

Cookie butter is really pretty darn simple to make, and all you need is a food processor or blender.

Step 1: Make the Crumbs
Add cookies to a blender or food processor and pulse until they become fine crumbs.

Step 2: Make the Paste
Add the water and continue blending into a smooth paste. Add all remaining ingredients and blend until smooth.

Whipping together homemade cookie butter. — Stop to scrape down the sides of the blender as needed to get everything mixed in.

Cookie butter with coconut oil added in the blender.

Step 3: Cool It
Transfer to a glass jar, cover, and chill in the fridge for at least an hour.

Recipe Tip

Because this recipe uses coconut oil, this butter is best enjoyed at room temperature. Coconut oil is a soft solid between 70 and 74 degrees, which is generally room temperature in a home.

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