Measure out all the ingredients, including the gingersnap cookies, whole milk, unsalted butter, vanilla extract, ground cinnamon, powdered sugar, and fine sea salt.

Place all the ingredients into a blender or food processor.

Blend on high speed until a smooth paste forms, scraping the sides as needed.

If the spread is too thick or coarse, add additional milk gradually and blend again until the preferred consistency is reached.

Enjoy the cookie butter immediately or store any leftovers in an airtight container in the refrigerator for up to two weeks.