Cookie Butter Coffee Creamer

One of the things I look forward to most in the fall are all the warm seasonal spices, cozy desserts, and hearty savory dishes. There’s just something so comforting about cinnamon, brown sugar, nutmeg, and clove — I love them in pretty much everything. You’d be surprised how many savory recipes I sneak a little cinnamon into for that subtle warmth. So in that same spirit, I wanted to bring those comforting fall flavors into my morning coffee, and I couldn’t think of a better combo than cookie butter coffee creamer.

The famous Lotus Biscoff® cookie butter spread is filled with cinnamon and brown sugar flavor, and it’s honestly irresistible on its own. For this homemade bookie butter coffee creamer, all you’ll need is half-and-half, creamy cookie butter, and your favorite sweetener. You can easily use any dairy-free substitute to make this recipe fit your preferences. This creamer would be lovely in a cozy cup of coffee with a slice of cream cheese pound cake.

Why You’ll Love This Cookie Butter Coffee Creamer

• Easy and quick: Comes together in 5 minutes with just a few ingredients.
• Rich, cozy flavor: The warmth of cinnamon, brown sugar, and nutmeg in every sip.
• Customizable: Adjust the sweetness or spice to make it your own.
• Better than store-bought: No additives — just pure, homemade goodness.

Ingredients

• Half-and-half (or your favorite dairy-free substitute, like oat or almond milk)
• Creamy cookie butter (such as Lotus Biscoff® cookie butter spread)
• Ground cinnamon
• Vanilla extract
• Sweetened condensed milk
• Honey or maple syrup

How to Make Cookie Butter Coffee Creamer

Standard Method (Using a Blender)

1. Combine all ingredients in a blender.
2. Blend on high until smooth and the cookie butter is completely incorporated.
3. Pour the creamer into a clean glass jar or bottle, seal, and refrigerate.
4. Shake well before each use.

Stovetop Method (Without a Blender)

1. In a small saucepan, combine the half-and-half, cookie butter, honey, and cinnamon over medium heat.
2. Whisk until the cookie butter melts and the mixture is smooth. Avoid boiling.
3. Remove from heat and whisk in the vanilla extract and sweetened condensed milk until fully blended.
4. Let cool before transferring to a jar. Refrigerate and shake before using.

Tips for Success

• Shake before using: Natural separation is normal — just give it a good shake.
• Adjust sweetness: Add more or less honey depending on your taste.
• If you want a stronger spice flavor, increase the cinnamon or add a pinch of nutmeg or clove.
• Dairy-free option: Use oat milk, dairy-free half-and-half, and dairy-free sweetened condensed milk.

This recipe has been updated*

If you make this Cookie Butter Coffee Creamer, I’d love to see how it turns out!
Tag me on Instagram @jaylynn_little or use #JaylynnLittle so I can see your cozy cup.

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