Sugar Cookie Syrup
on Apr 14, 2024
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Make your morning coffee taste just like a sugar cookie with this sweet and aromatic syrup. The Starbucks copycat recipe takes less than 5 minutes to recreate at home.
Sugar Cookie Syrup
Sugar cookie syrup is a simple syrup that has the flavors of a classic sugar cookie with notes of sugar, butter, and vanilla. Simple syrup is a liquid sugar that is great for sweetening iced drinks because it dissolves better than granulated sugar.
This recipe uses a few simple ingredients, including water, 2 types of sugar, and flavored extracts. It tastes just like the one at Starbucks. The sugar cookie syrup is a seasonal syrup at Starbucks and it’s only available for a limited time during the winter months.
It’s the perfect syrup to add to your coffee when you want a sweet treat or you’re craving a homemade Iced Sugar Cookie Latte or Sugar Cookie Latte. Drizzle on top of pancakes and waffles in place of maple syrup for a fun twist.
RELATED: 17 Simple Syrup Recipes
Recipe Highlights
- A Starbucks copycat, this easy sugar cookie syrup only needs 6 ingredients and takes less than 5 minutes to make.
- This recipe makes 1 cup of sugar cookie syrup, which is 16 tablespoons. Use 1-2 tablespoons of syrup to sweeten each cup of coffee.
- You can make the syrup in batches and store it in the refrigerator for up to 2 weeks.
RELATED: Vanilla Syrup
Ingredient Notes
- White sugar: This is just plain granulated white sugar.
- Dark brown sugar: This gives the syrup a richer, caramel-like flavor.
- Vanilla extract: Enhances the flavor with warm notes of vanilla. High-quality extracts will give the syrup the best flavor.
- Almond extract: Adds a bit of nuttiness.
- Butter extract: This adds to the classic sugar cookie flavor.
- Water: For the best flavor, use filtered water.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Put water, white sugar, and dark brown sugar to a saucepan.
Stir over medium heat until the sugar dissolves. Turn off the heat and cool.
Add vanilla extract, almond extract, and butter extract.
Step 2: Pour the syrup into an airtight container. Store in the refrigerator.
Recipe Note
Combining white granulated sugar and dark brown sugar gives the syrup a classic baked cookie flavor. The syrup is perfectly sweet with deeper, richer flavors when the two sugars are used together.
Expert Tips
- Don’t use regular butter instead of butter extract. If you use regular butter instead of butter extract, it will cause the syrup to solidify as it cools. Butter extract adds the same strong, warm aroma without the fat.
- There’s no need to bring the sugar and water to a boil. Heating the water just hot enough to dissolve the sugar is enough.
- Cooking the extracts will cause them to lose their flavor since the alcohol that’s in them will burn off. Only add them after the dissolved sugar and the water is off the heat.
- Simple syrups like this are also great for adding flavor to whipped creams and cold foams.
Related
- Chocolate Syrup
- Brown Sugar Syrup
- Brown Sugar Cinnamon Syrup
- Mint Syrup
- Gingerbread Syrup
- Honey Syrup
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Sugar Cookie Syrup
Ingredients
- ¾ cup water
- ½ cup white sugar
- ¼ cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon butter extract
Instructions
- Add water, white sugar, and dark brown sugar in a saucepan. Simmer and stir over medium heat until the sugar dissolves. Once completely dissolved, let simmer for 30 more seconds. Turn off the heat and cool.¾ cup water, ½ cup white sugar, ¼ cup dark brown sugar
- Add the vanilla extract, almond extract, and butter extract.Stir until fully combined.1 tablespoon vanilla extract, 1 teaspoon almond extract, ½ teaspoon butter extract
- Pour the syrup into an airtight container.Store in the refrigerator for up to 2 weeks.
Notes
- There’s no need to bring the sugar and water to a boil. Heating the water just hot enough to dissolve the sugar is enough.
- Don’t use regular butter instead of butter extract. If you use regular butter, it will cause the syrup to solidify as it cools.
- Turn off the heat before adding the extracts. Cooking the extracts will cause them to lose their flavor since the alcohol that’s in them will burn off. Only add them after the dissolved sugar and the water is off the heat.
- Recipe makes 1 cup of sugar cookie syrup (16 tablespoons). Use 1-2 tablespoons of syrup per cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
