Making cookie butter is straightforward and can be done in a matter of minutes. The process combines basic baking techniques with a little bit of blending magic. Let’s break it down into digestible steps.

First, you'll need to crush your spiced gingersnap cookies. You can do this by placing them in a ziplock bag and smashing them with a rolling pin or using a food processor for a finer texture. The goal is to get them into crumbs.

In a small saucepan over low heat, melt your European-style butter. It’s crucial to monitor it carefully so that it doesn't brown. You want it just melted, not sizzling. Once melted, remove it from heat and set it aside.

Take a mixing bowl and add your cookie crumbs, dark brown sugar, vanilla extract, and ground cinnamon. Mix these together until they form a cohesive mixture.

Now, the fun part. Gradually stir in the freshly boiled water. This step will help to hydrate the cookie crumbs and bring everything together. Continue to mix until you achieve a smooth consistency.

Once the mixture is cohesive, pour in the melted butter. Mix thoroughly, ensuring the butter is fully incorporated. You may want to enlist a hand mixer for this step if you're aiming for an ultra-smooth texture.

Here comes the delicious part. Before sealing it up, grab a spoon and taste your creation. Adjust sweetness or spice as desired. Remember, it's your cookie butter; make it your own!

Once you’re satisfied, transfer the cookie butter to a jar. Seal tight and let it cool at room temperature.