This festive Sugar Cookie Syrup tastes just like sugar cookies and it's perfect for lattes, cocktails, and more! It has just 5 ingredients and it can be ready in less than 15 minutes. It's the perfect syrup for Christmas but you can make it any time of the year. It's a great Starbucks copycat recipe, better than any store-bought syrup, and freezer-friendly!
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Why You'll Love This Sugar Cookie Syrup
Perfect for Christmas - Nothing beats the smell of Christmas cookies baking during the holidays and this syrup tastes and smells just like a sugar cookie! It's has a true vanilla flavor and a hint of butter and almonds. It's so delicious and perfect for a Sugar Cookie Latte!
Easy and simple - The recipe can take as little as 15 minutes to make if you don't count cooling time and it has just 5 ingredients! You'll need vanilla extract, almond extract, and butter extract for the best flavor which should all be easily found in most grocery stores or online.
Better than store-bought - This syrup is inspired by the Starbucks sugar cookie syrup they use in their lattes. If you want to make them at home instead, this syrup is for you! You can make a delicious Sugar Cookie Latte with it or even a Sugar Cookie Martini!
Freezer-friendly - Just like all my simple syrups, this one is really easy to freeze and defrost. Because of the high sugar content, most syrups don't even freeze fully so if you're using them for any hot drinks, you can just scoop them out and add them to your drink and they'll instantly melt!
Ingredients
- Cane sugar - I'm using cane sugar for this syrup because it's less processed than white sugar. Using white sugar will yield a lighter syrup.
- Water - You'll need sugar and water in a 1:1 ratio. Use filtered water whenever possible.
- Vanilla extract - You can use regular vanilla extract or vanilla bean paste interchangeably. This gives the syrup that classic cookie or birthday cake flavor.
- Almond extract - You don't need much of this, a little goes a long way but it adds a ton of flavor. If you've never used it, almond extract tastes like marzipan and anything pistachio-flavored (yes pistachio things are flavored with almond extract!).
- Butter extract - I used butter extract instead of regular butter here to make sure it blends with the syrup properly. If you use actual butter, it will most likely separate and harden on top of the syrup once refrigerated.
Variations and Substitutions
- Cinnamon - If you want to add a little cinnamon flavor to the syrup, you can add ¼ teaspoon of ground cinnamon at the end or simmer the syrup with a small cinnamon stick and take it out before storing the syrup. Be careful not to add too much or too many cinnamon sticks so it doesn't overpower all the other flavors.
- Real butter - If you don't have or don't want to use a butter extract, you can use regular unsalted butter but keep in mind the butter may settle and harden on top of the syrup once it cools down in the fridge.
- Different sweeteners - You can use maple syrup, agave, honey, white sugar, or brown sugar instead of cane sugar if you prefer. You can also use a sugar-free substitute that can be used in a 1:1 ratio. Keep in mind that the syrup will not last as long without regular sugar.
Step-by-Step Instructions
- Add cane sugar and water to a medium saucepan.
- Bring the mixture to a simmer stirring constantly until the sugar has melted to prevent it from sticking.
- Simmer the syrup on medium-low for 10 minutes.
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- Take the syrup off the heat and stir in vanilla extract, butter extract, and almond extract.
- Allow the syrup to cool slightly and store it in an airtight jar. Wait for the syrup to cool completely before closing the jar with a lid.
- Use immediately or store in the fridge until ready to use.
Expert Tips
- Use butter extract, not butter - While I've seen this syrup made with real butter before, I find butter extract blends into the syrup better as real butter may separate once refrigerated. The syrup also lasts longer with the extract.
- Add a small pinch of sea salt - Adding a little bit of salt to any sweet recipe brings out all the flavors and balances the sweetness. You won't taste the salt unless you add too much, it just makes everything taste better.
Serving Suggestions
Coffee - This syrup is made for all kinds of coffee drinks! You can add it to hot lattes and iced lattes, cold brew, or any other coffee drink! It's delicious with almond milk or oat milk.
Cocktails and mocktails - This syrup shines in a Sugar Cookie Martini or any other cream-based cocktails and mocktails. It would be delicious in this Baileys Espresso Martini instead of maple syrup or this Espresso Martini Mocktail!
Food - Drizzle the syrup over pancakes, waffles, or anything else instead of the classic maple syrup. You can even drizzle it over ice cream or use it to sweeten your oatmeal, chia pudding, or any pancake/waffle batter that calls for syrup!
Storing
Fridge: You can store the syrup in an airtight jar in the fridge for up to 2 weeks. Always use a clean spoon to avoid bacteria.
Freezer: You can freeze any leftover syrup in a freezer-safe container for up to 3-4 months. I like freezing it in small 2-3 serving containers so that I always know how much syrup I have and how much I need to defrost. Due to the high sugar content, the syrup doesn't freeze completely and defrosts very quickly.
FAQs
You can use any sugar-free substitute that can be used in a 1:1 ratio with regular sugar but keep in mind that sugar acts as a preservative in this syrup; without it, it may not last as long as the original version.
You can try but the butter might not mix into the syrup properly and settle on top of the syrup once refrigerated. I haven't tried it so I can't guarantee results.
More Festive Syrup Recipes
If you like this syrup and want to try other festive syrups for your coffee or any other drinks, check out any of the 3 recipes below! To see all the latest ones, head over to Flavored Syrups.
📖 Recipe
Sugar Cookie Simple Syrup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 ½ cup 1x
- Category: Flavored Syrup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This festive Sugar Cookie Syrup tastes just like sugar cookies and it's perfect for lattes, cocktails, and more! It's the perfect syrup for Christmas but you can make it any time of the year.
Ingredients
- 1 cup cane sugar
- 1 cup water
- 1 tbsp vanilla extract
- 1 tsp butter extract
- ½ tsp almond extract
- ⅛ tsp fine sea salt (optional)
Instructions
- Add cane sugar and water to a medium saucepan.
- Bring the mixture to a simmer stirring constantly until the sugar has melted to prevent it from sticking.
- Simmer the syrup for 10 minutes.
- Take the syrup off the heat and stir in vanilla extract, butter extract, almond extract, and sea salt (if using).
- Let the syrup cool slightly and store it in an airtight jar. Wait for the syrup to cool completely before closing the jar with a lid.
- Use immediately or store in the fridge until ready to use.
Notes
Fridge: Store the syrup in an airtight jar in the fridge for up to 2 weeks.
Freezer: Store the syrup in a freezer-safe container in the freezer for up to 3-4 months. I like to store it in small 2-4 serving containers so that I don’t have to defrost it all at once.
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Cliff Spiers says
Thank you for the recipe! I will be making this for for the upcoming holiday season.
Veronika Sykorova says
Yay! Hope you like it, let me know how it went! :)
Cliff Spiers says
Thank you for the recipe!
Veronika Sykorova says
I love making this syrup all year long and I hope you do too! If you liked it, please leave a comment below! It helps other readers and I'd love to hear from you! :)