Sourdough Cookie butter

Preparation Time:

• Prep Time: 20 minutes

• Cook Time: 10 minutes (if toasting)

• Chill Time: 1 hour (optional for thickening)

• Total Time: 30–90 minutes

Servings: About 1½ cups (roughly 12 servings)

Difficulty: Easy

Cuisine: Fusion / Creative Spread

Course: Spread, Dessert Topping, Snack

Introduction:

Think of the creamy, dreamy goodness of traditional cookie butter — now imagine it with the complex tang of sourdough and a warm whisper of spice. That’s what you get with Sourdough Cookie Butter, a rich, slightly tangy, caramel-sweet spread that’s as delightful on toast as it is eaten straight off the spoon.

Sourdough discard (the unfed portion of sourdough starter) is often tossed away, but this inventive recipe turns it into gold. By combining it with cookies, butter, brown sugar, and cozy spices, we transform kitchen scraps into a luscious, gift-worthy treat. The result is creamy and sweet with just enough acidity to make every bite feel gourmet.

Perfect for bakers looking to reduce waste or cookie lovers who want to try something new, sourdough cookie butter is incredibly versatile: spread it on pancakes, swirl it into oatmeal, or use it as a dip for fruit.

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Ingredients:

For the Cookie Base:

• 1 ½ cups crushed cookies (e.g., graham crackers, Biscoff, digestive biscuits, or homemade spiced cookies)

• ½ cup sourdough discard (unfed, 100% hydration)

• ⅓ cup brown sugar

• 1 tsp cinnamon

• ½ tsp ground nutmeg

• ½ tsp vanilla extract

• ¼ tsp salt

For the Creamy Blend:

• ½ cup unsalted butter (melted and cooled slightly)

• 2–4 tbsp milk or cream (adjust for desired texture)

• Optional: 1 tbsp maple syrup or honey for extra sweetness

• Optional: 1–2 tbsp coconut oil for added smoothness and sheen

Equipment Needed:

• Food processor or high-speed blender

• Spatula

• Small saucepan or microwave-safe bowl

• Airtight jar or container for storage

Instructions:

Step 1: Toast the Cookies (Optional)

If using soft or homemade cookies, lightly toast them in a 300°F (150°C) oven for 8–10 minutes to dry them out. This helps with texture and blending.

Let them cool completely before crushing.

Step 2: Crush the Cookies

Place the cookies in a food processor and pulse until they become fine crumbs — think the texture of coarse flour or sand.

You should have about 1½ cups of cookie crumbs.

Step 3: Add Flavor and Sourdough Discard

To the food processor, add sourdough discard, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Pulse again to combine. The mixture should resemble damp sand at this point.

Step 4: Add Melted Butter and Milk

Slowly drizzle in the melted butter while the processor is running. Then, add 2 tablespoons of milk or cream to start. Blend until smooth.

If the mixture is too thick or grainy, continue adding milk a tablespoon at a time until you reach a smooth, spreadable consistency.

Note: The texture should resemble peanut butter or Nutella — thick, smooth, and spoonable.

Step 5: Adjust Sweetness and Texture

Taste your cookie butter. If you like it sweeter, add a tablespoon of maple syrup or honey. For an extra velvety finish, add a spoonful of coconut oil while blending.

Step 6: Chill (Optional but Recommended)

Transfer the mixture to a jar or airtight container. Let it chill in the fridge for at least 1 hour to allow the flavors to meld and the texture to thicken.

Serving Suggestions:

• Spread it: Slather on toast, bagels, sourdough bread, pancakes, or waffles.

• Dip it: Use it as a dip for apple slices, pretzels, graham crackers, or cookies.

• Bake with it: Swirl it into brownies, muffin batter, or cheesecake mix.

• Gift it: Package in jars with a ribbon — it makes a great edible gift.

• Eat it straight: We won’t judge. Grab a spoon and go for it.

Nutritional Information (Per 2 tbsp serving – Approximate):

Note: These values are estimates based on common ingredients. Actual nutrition may vary.