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Recipe Ginger and Coffee Cookie ButterRecipe Ginger and Coffee Cookie Butter

Ginger and Coffee Cookie Butter

By: Pat - North Carolina - Recipe Contest 2015

You can use any flavor of Door coffee you choose just make sure it's brewed very strong.

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 2-1/2 cups broken ginger snaps
  • 1/3 cup warm coconut oil
  • ¼ cup very strong, brewed Door Coffee Espresso coffee and slightly cool (to brew strong coffee, use 1/2 the water you normally would use)
  • ½ cup condensed milk


  1. Place broken cookies into food processor, as you are processing add some of the coconut oil and then the coffee and then the condensed milk.
  2. If your butter is too think add more condensed milk. If it’s too thin add a bit more coffee.
  3. Put in glass container with tight fitting lid (you can use a plastic container if you don’t have a glass).
  4. Refrigerate for at least one hour.
Makes approximately 3 cups

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