Place 30 (8 oz) gingersnap cookies (or 2 cups crushed) in a food processor and grind until finely processed.

Add 1 tablespoon brown sugar or granulated sugar (optional), 1/2 teaspoon vanilla extract, 1/4 cup milk or heavy cream, 2 tablespoons coconut oil or butter, 1/2 teaspoon cinnamon (optional), and a pinch of salt. If the coconut oil or butter is solid, warm it slightly so it mixes easily.

Process the mixture for about 2 minutes, stopping once or twice to scrape down the sides, until the mixture is smooth and spreadable.

Check the consistency. If it is too thick, add a little more milk (or heavy cream), a small amount at a time, processing briefly after each addition, until you reach the desired consistency.

Transfer the cookie butter to a jar or airtight container and use immediately or refrigerate to firm before serving.