This homemade sugar cookie flavored syrup is perfect to use in a latte, coffee, or even tea! It’s simple and fun to make at home and will give your drinks that extra boost of holiday tastiness.
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Why this works
This DIY sugar cookie flavored syrup works well in lattes, coffee, or anything else you can think of! Its subtle almond and buttery taste combined with the white chocolate gives you the distinct flavor profile of a delicious spritz or sugar cookie decorated for your favorite holiday!
If you want to mimic Starbucks’ Sugar Cookie Latte at home, this is the syrup you need!
Be sure to check out my recipe for a sugar cookie latte!
This homemade syrup has a few surprise ingredients that you wouldn’t normally think about adding to a flavored simple syrup. The ingredients for this flavored syrup are:
- Brown and white sugar
- Vanilla butter emulsion
- Almond extract (optional)
- White chocolate chips
The vanilla butter emulsion is the secret ingredient! This is similar to an extract but is water-based rather than alcohol-based. This means it’s water-soluble and holds its taste better in the water-based syrup. You can find this ingredient at Michaels or on Amazon.
In addition, the white chocolate chips may seem like an unanticipated ingredient, but they really pull the flavor profile together. They add a hint of frosting flavor, mimicking that of an actual decorated sugar cookie.
It’s a similar flavor profile. The actual Starbucks syrup doesn’t list any specific flavors in its ingredients, just “natural flavors” so it’s hard to know exactly what’s in it.
Emulsions are similar to extracts but are water-based instead of alcohol-based. They hold flavor better when cooked and work well in syrups like this because they are water-soluble.
Emulsions are starting to gain popularity in baking. You can find this flavor, and other flavors at the craft store Michaels, other specialty stores, and online at Amazon.
I’ve not tested using butter extract instead of the vanilla butter emulsion, but it should work fine, although the flavor may be a bit different. Many other syrups I’ve made use extracts and not emulsions. This recipe even uses almond extract as an optional ingredient.
If used in this recipe, I suggest one teaspoon butter extract and one teaspoon vanilla extract instead of the vanilla butter emulsion.
Yes, this recipe is for the microwave because I find it easier and faster, but you can follow the same process on a stovetop.
Be sure to add the white chocolate chips when the simple syrup mixture is hot, whisk well and, yes, it will combine. If you let the mixture sit in the fridge, you will need to stir the white chocolate back in as it will start to separate. It easily mixes back into the syrup.
The almond extract is optional, but it does give an extra boost of flavor. If you are planning to use the syrup to make a sugar cookie latte and using almond milk, then adding it isn’t as necessary as you’ll be getting the almond taste from the milk too.
Belgian, cookie butter, speculoos, or a variety of similarly-named flavored syrups are actually more similar in taste to the pumpkin spice syrup than to this sugar cookie syrup.
That’s because all of those syrups include spices. Cinnamon, ginger, and nutmeg are common in those syrups, while in this sugar cookie syrup, the butter, sugar, and slight hint of frosting flavors win the day.
Put the finished syrup in an airtight container and store it in the refrigerator. It will keep for two to three weeks.
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Sugar Cookie Flavored Simple Syrup
- 1 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons butter vanilla emulsion
- 1/4 teaspoon almond extract optional
- 1/4 cup white chocolate chips
- Add water, white sugar, brown sugar, butter vanilla emulsion and almond extract into a microwave safe bowl* and whisk together.
- Heat mixture in the microwave for about 3 minutes or until it is boiling.
- Remove and add white chocolate chips to the hot mixture and whisk quickly until fully melted and combined.
- Cool and store in an airtight container in the refrigerator**. Will keep for 2-3 weeks.