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    Home Holiday Recipes

    Sugar Cookie Syrup

    Published: Dec 22, 2022 · Modified: Sep 15, 2023 by Kimberly · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

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    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is capped with a grey colored cap. In the background are a white pot with a red spatula in it and some evergreen and berry holiday decorations. Overlay text above the bottle reads “Sugar Cookie Syrup”.

    This easy to make Starbucks copycat Sugar Cookie Syrup is the perfect syrup for the holidays! It's great for sweet cocktails, lattes and even drizzled on pancakes. It's super easy to make -- just 4 ingredients! -- and truly delicious. The vanilla and almond taste go perfectly together to give this syrup a warm and cozy flavor.

    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is open and is a swing-top style bottle. In the background is a white pot with a red spatula in it and some evergreen and berry holiday decorations.

    I love making this syrup to enjoy during Christmas and the winter holiday season. This recipe was inspired by the Starbucks syrup in their Iced Sugar Cookie Latte. It really tastes like a fresh baked sugar cookie!

    I love this one in a cold brew coffee drink or in any espresso drink. And it goes super well with aged spirits, like whiskey or dark rum.

    Looking for some more tasty homemade syrup recipes? This Cinnamon Syrup is an easy must-make for the holidays! Or, this Caramel Syrup is also wonderful for the winter months. If you want to go more in-depth, my tutorial How to Make Simple Syrup has some more info on the science of making homemade syrup.

    For Christmastime cocktail ideas, check out my Sugar Cookie Eggnog for a delicious holiday drink! It would also go really well in this warm Whiskey and Caramel cocktail instead of the caramel syrup.

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Equipment
    • Instructions
    • Frequently Asked Questions
    • Top tip
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Here are the ingredients you'll need to make this syrup.

    • Sugar - you can use white or brown sugar for this syrup.
    • Water - preferably filtered or bottled water for the best taste.
    • Vanilla extract - I used double fold vanilla extract (double the strength), but regular works great too. Note that if you want this syrup to be clear in color, you will need to use clear vanilla extract. Otherwise it will be brown like in the photos.
    • Almond extract - almond extract is key here. It gives the syrup a warm nutty flavor and distinguishes it from vanilla syrup.
    Ingredients to make Sugar Cookie Syrup together on a countertop.

    Substitutions

    Here are some substitutions you can make for this recipe.

    • Sugar - any kind of sugar will work great here. Natural, brown sugar, coconut sugar, or an alternative sweetener all work (see the Variations section for a Keto-friendly version).
    • Vanilla extract - if you have a vanilla bean on hand, you can use it instead of the extract. Add it in to steep while the syrup cools. Or, you could try using butter extract instead.
    • Almond extract - if you don't have or don't want to use almond extract, try substituting in a different extract, like butter rum flavor. You could also use whole cinnamon instead. Just add in a cinnamon stick while the mixture cools.

    Variations

    Here are some ideas to make this syrup recipe your own!

    • Butter flavoring - prefer your Christmas cookies on the buttery side? Add a little butter flavoring to give this syrup a nice buttery kick! I like Watkins butter extract.
    • Up the almond flavor - if you prefer your cookies to be really almond-y, just switch the amounts of vanilla and almond extract.
    • Keto friendly - to make this recipe Keto-friendly, just use a sugar alternative. If you are using allulose (which I highly recommend!) add about ¼ cup (50 g) extra to match the sweetness of 1 cup of sugar.
    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is capped with a grey colored cap and has a white label that says Sugar Cookie Syrup. In the background is some evergreen and berry holiday decor.

    Equipment

    You'll just need a few things to make this recipe. Grab a small saucepan and a whisk or spatula. You can either use measuring cups or a kitchen scale for the water and sugar, and measuring spoons for the extracts.

    You'll also need a funnel and a clean bottle to store the syrup. Mason jars work well for this, although I usually prefer a swing-top style bottle for easy pouring. Make sure the bottle is at least 10 fluid ounces in capacity.

    I also am loving this little pocket label maker to print syrup labels using my phone! No more guessing what's what in my syrup collection (and it's a great way to add the date you made the syrup too!)

    Instructions

    Start out by combining the sugar and water in a saucepan. I like to weigh the sugar, but using a measuring cup is great too. Stir the mixture to combine before placing it over high heat.

    A hand adding sugar to a white pot on a baking scale.
    Hand adding water to a white pot on a baking scale.

    Bring the sugar and water mixture to a boil, stirring occasionally. Then, lower the heat so the mixture simmers, and let it simmer for about 5 minutes.

    White pot on a stovetop with boiling liquid inside.
    Hand holding a red spatula that is stirring liquid inside a white pot on a stovetop.

    Remove the mixture from the heat and let it cool for about 5 minutes. This is to avoid any splashes or sputtering when you add the extracts.

    Measure and add the vanilla extract to the syrup, and stir to combine.

    Hand measuring out vanilla extract over top of a white pot with liquid inside.
    Hand adding vanilla extract to a white pot.

    Then, measure and add the almond extract, and stir to combine.

    Hand measuring out almond extract over top of a white pot with brown liquid inside.
    Hand adding almond extract to a white pot.

    Allow the syrup to cool to room temperature. This will take about 30 minutes to an hour. During this time, the alcohol from the extracts will mostly evaporate and just leave the flavors of the extracts in the mix.

    Unless you're planning to use it right away, seal it up in an airtight container. Place a funnel in the opening of your storage bottle or container, and pour the cooled syrup into the bottle.

    This syrup will keep for about a month in the refrigerator. Discard at any sign of mold.

    Brown colored syrup being poured through a funnel sitting on top of a swing top bottle. The bottle is halfway filled in this action shot.
    Hand sealing a bottle of syrup. The bottle has a white label that reads Sugar Cookie syrup.

    Hint: if you want to speed up the cooling process, you can place the bottom of the pot in ice water and stir. Just be sure not to get any of the water in the syrup.

    Frequently Asked Questions

    Does Starbucks have a sugar cookie syrup?

    Yes! Starbucks makes a seasonal sugar cookie syrup. You can actually buy this syrup (link here: Starbucks sugar cookie flavored syrup), but it's just as easy and tasty to make at home, and much more cost effective!

    What is Starbucks sugar cookie syrup made of?

    Like my recipe, the Starbucks version of this syrup is made of sugar, water, vanilla extract and almond extract. The commercial version of the syrup also contains preservatives.

    What does sugar cookie syrup taste like?

    If you've ever had a sugar cookie that uses both vanilla and almond extract, that is pretty much what this syrup tastes like! The almond flavor is nutty and rich, with notes of cherry. The vanilla flavor is a great backbone for this syrup and gives warm flavor notes.

    Top tip

    This syrup makes a delicious Iced Sugar Cookie Almond Milk Latte (even better than Starbucks)! To make one at home, add about ¾ cup of almondmilk or oat milk to your cup.

    Add in about 1 ounce of the Sugar Cookie Syrup, and then use a milk frother to mix them together and froth up the mixture.

    Then, add in a shot or two of freshly made espresso (I love using my Nespresso Vertuo for this). Fill the cup with ice, and give it a quick stir to combine everything.

    Top it off with some holiday sprinkles if you're feeling festive! Cheers!

    📖 Recipe

    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is capped with a grey colored cap. In the background are a white pot with a red spatula in it and some evergreen and berry holiday decorations.

    Sugar Cookie Syrup

    Kimberly Salem
    This Sugar Cookie Syrup is perfect for holiday cocktails and lattes! It was inspired by the Starbucks syrup in their Iced Sugar Cookie Almond Milk Latte.
    5 from 2 votes
    Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Cooling time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert, Drinks
    Cuisine American
    Servings 10 ounces
    Calories 82 kcal

    Equipment

    • Medium saucepan
    • Spatula or spoon
    • Kitchen scale and/or measuring cups
    • Funnel
    • Glass bottle or other container for storage

    Ingredients

    • 1 cup sugar (237 grams)
    • 1 cup water (200 grams)
    • 2½ teaspoon vanilla extract
    • 1½ teaspoon almond extract

    Instructions
     

    • Combine the sugar and water in a saucepan and stir until all the sugar is wet.
    • Set the saucepan over high heat and bring to a boil.
    • Once boiling, turn the heat down until the liquid is simmering, and let it simmer for 5 minutes. Stir occasionally.
    • Remove the saucepan from the heat. Let it cool for 5 minutes.
    • Add the vanilla extract and the almond extract to the saucepan and stir.
    • Let the mixture cool to room temperature, about 30 minutes.
    • Use a funnel to pour the finished syrup into a bottle for storage.
    • Seal the bottle and keep the syrup in the fridge for up to a month. Discard at any sign of mold.

    Nutrition

    Serving: 1ounceCalories: 82kcalCarbohydrates: 20gProtein: 0.001gFat: 0.1gSodium: 2mgPotassium: 3mgSugar: 20gCalcium: 1mgIron: 0.01mg
    Keyword almond, flavored syrup, syrup, vanilla
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    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is capped with a grey colored cap. In the background are a white pot with a red spatula in it and some evergreen and berry holiday decorations. Overlay text above the bottle reads “Sugar Cookie Syrup”.
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    A bottle of Sugar Cookie Syrup on a countertop with sugar cookies to the left of the bottle. The bottle is capped with a grey colored cap. In the background are a white pot with a red spatula in it and some evergreen and berry holiday decorations. Overlay text above the bottle reads “Sugar Cookie Syrup”.
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