Sugar Cookie Coffee Syrup
This sugar cookie coffee syrup makes your morning latte taste like a warm, fresh-baked sugar cookie, and it takes just 5 minutes. A simple mix of white and brown sugar simmers with water, then gets finished with vanilla bean paste, a touch of almond extract and a pinch of salt. This homemade sugar cookie syrup is so much cheaper than the coffee shop and tastes even better.
It is the cozy holiday drink upgrade I make every year, and it makes a sweet gift in a cute bottle. Pair your latte with my White Chocolate Raspberry Cookies for the ultimate treat.
Why You’ll Love This Sugar Cookie Syrup
- Just 5 minutes and 6 simple ingredients.
- Tastes like a sugar cookie thanks to vanilla bean and almond.
- Saves money compared to coffee shop drinks.
- Giftable in little glass bottles for the holidays.
Ingredients for Sugar Cookie Coffee Syrup
The Syrup Base
Granulated sugar, light brown sugar and water. The brown sugar adds a buttery, baked cookie note.
The Sugar Cookie Flavor
Vanilla bean paste, a tiny bit of almond extract and a pinch of salt. The almond is what makes it taste like a sugar cookie, so start small and adjust.
Dietary note: This coffee syrup is naturally gluten free, dairy free and vegan. Pair it with your favorite plant-based milk for a dairy-free latte.
How to Make Sugar Cookie Coffee Syrup
Step 1: Combine
Add the granulated sugar, brown sugar and water to a small saucepan.
Step 2: Dissolve
Bring to a gentle simmer over medium heat, stirring until the sugars dissolve.
Step 3: Simmer
Simmer for 2 to 3 minutes until slightly thickened.
Step 4: Flavor
Remove from the heat and stir in the vanilla bean paste, almond extract and salt.
Step 5: Cool and store
Let it cool completely, then pour it into a glass jar or bottle.
Carly’s Expert Tips
- Go easy on almond. Start with 1/8 teaspoon. It is strong and can take over quickly.
- Don’t over-boil. A gentle simmer keeps it pourable and stops it from crystallizing.
- Add flavor off the heat so the vanilla and almond stay bright.
- Use a funnel to pour it neatly into bottles.
Make It Your Own
- Sugar cookie latte: Add 1 to 2 tablespoons to espresso and steamed milk, then top with whipped cream and sprinkles.
- Iced: Stir into cold brew with a splash of oat milk.
- Butter cookie: Add 1/2 teaspoon butter extract.
- Holiday sprinkles: Rim your mug with sprinkles for a festive drink.
Make-Ahead and Meal Prep: Make a batch on the weekend and keep it in the fridge so your coffee bar is ready all week. It also makes a great homemade holiday gift in small swing-top bottles.
How to Use Sugar Cookie Syrup
Stir this syrup into hot coffee, lattes, cold brew, chai or hot chocolate. Drizzle it over pancakes or vanilla ice cream, and serve it alongside White Chocolate Raspberry Cookies or Pumpkin Pie Protein Balls.
Storing and Reheating
Store sugar cookie syrup in a sealed glass jar or bottle in the fridge for up to 3 to 4 weeks.
Give it a shake before using. If it crystallizes, warm it gently and stir.
What People Ask About Sugar Cookie Syrup
How do you make sugar cookie syrup?
Simmer white sugar, brown sugar and water until dissolved, then stir in vanilla bean paste, almond extract and a pinch of salt.
How long does homemade coffee syrup last?
It lasts 3 to 4 weeks in a sealed jar in the fridge.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Use the same amount of pure vanilla extract.
How much sugar cookie syrup should I add to coffee?
Start with 1 to 2 tablespoons per drink and adjust to taste.
Sugar Cookie Coffee Syrup
Ingredients
Method
- Add the granulated sugar, light brown sugar, and water to a small saucepan.
- Bring to a gentle simmer over medium heat, stirring until the sugars dissolve.
- Simmer for 2–3 minutes until slightly thickened.
- Remove from heat and stir in the vanilla bean paste, almond extract, and salt.
- Let cool completely and transfer to a glass jar or bottle.
Notes
- Start with ⅛ tsp of almond extract and adjust to taste.
