Whether you’re looking for a fun holiday drink or just feel like something sweet, you’ll want to make a double batch of this copycat Starbucks sugar cookie syrup.
It’s sugary and buttery, with just a hint of almond goodness.
The Best Sugar Cookie Syrup
So what is sugar cookie syrup?
Well, it’s something sweet to add to your coffee. And since it’s already a liquid, it’s ideal for hot and iced drinks!
I always used simple syrup in my coffee. It’s such an easy way to add a little extra flavor too.
And this mix of vanilla and butter & almond extracts really does taste like a cookie!
Ingredients
This recipe mostly calls for pantry staples. And you’ll find the extracts online or in most grocery stores.
- Water - for the base. It’ll thick as it cooks
- Brown & White Sugar - for that signature cookie flavor
- Vanilla Paste - for warm sweetness. Try to find vanilla paste or extract
- Butter Extract - this will give the syrup a nice cookie-like flavor
- Almond Extract - a little goes a long way, so don’t go crazy
How to Make Starbucks Sugar Cookie Syrup
This recipe is enough for about 10 servings. And if you need some inspiration for making coffees, I love this black and gold set!
- Pour the water into a tall, heavy-bottomed pot and set the heat to medium-high.
- Add the white and brown sugars, then stir gently and bring the mixture to a boil.
- Reduce the heat to a low simmer and leave it for about 10 minutes, stirring occasionally.
- When the sugar is dissolved and the mix looks syrupy, add the vanilla paste and butter & almond extracts.
- Stir well, then take the pot off the heat.
- Leave the syrup to cool in the pot, then transfer it to a heat-proof container or glass bottle.
- Secure the lid and store it in the fridge for up to two weeks.
How to Use Starbucks Sugar Cookie Syrup
Believe it or not, there are a bunch of ways to use this sweet, buttery syrup:
- Make a tasty latte
- Pour it over pancakes
- Add it to holiday cocktails
- Drizzle it over your morning oatmeal or granola
- Use it to moisten cakes
Frequently Asked Questions
Can I use real butter instead of extract?
Technically, yes, you can use real butter to get the best, most authentic flavor. But there’s an issue with that - the butter will solidify in the fridge and in iced drinks.
You’ll notice it hardening in the bottle at the top, and you might even see flecks of butter in the syrup. But if you’re using it in hot drinks, that won’t be a problem!
Can I adjust the taste?
Absolutely! I recommend making a small batch and tasting it, then going from there.
Almond extract is pretty strong, so start out with just a little and add more as needed. Too much can taste a little synthetic.
Or, try adding some spices, such as nutmeg or cinnamon, and it’ll taste like Snickerdoodles!
What is simple syrup?
Simple syrup is a liquid sweetener made with sugar and water. The most basic recipe typically calls or equal parts or 2:1 sugar to water with no flavors added.
It’s used to sweeten drinks and cocktails and also to keep cakes moist.
Copycat Starbucks Sugar Cookie Syrup
Ingredients:
- 300 ml of Water (1 1/4 cups)
- 30 grams of Brown Sugar (2.5 tablespoons)
- 250 grams of White Sugar (1 1/4 cups)
- 1 1/2 tablespoons of Vanilla Paste
- 1 1/4 teaspoons of Butter Extract
- 1 teaspoon of Almond Extract
Method:
- Pour the water into a tall, heavy-bottomed pot over medium-high heat.
- Add the white and brown sugar, then stir and bring to a boil.
- Reduce the heat to a simmer and leave for about 10 minutes, stirring occasionally.
- When the sugar is dissolved and the mix looks syrupy, add the vanilla paste and butter & almond extracts.
- Stir well, then take the pot off the heat.
- Leave the syrup to cool, then transfer it to a heat-proof container or glass bottle.
- Secure the lid and store in the fridge for up to two weeks.
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