Homemade Sugar Cookie Latte (Iced or Hot)
A sugar cookie latte is the perfect holiday drink, with a sweet buttery taste, topped with whipped cream and decorated with sprinkles. If you’re trying to make this Starbucks drink at home, try this recipe!
(Related: See what Starbucks offers for their newest fall, holiday, winter, spring, and summer seasonal menus.)
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Why it works
Pairing espresso with the sweet sugar, almond, and butter flavors of a decorated sugar cookie results in a warm cup of awesomeness that will remind you of your favorite holiday.
This latte is especially great when using almond milk, as that brings out the almond-y flavor that’s often included in many favorite cookies. Topping it with whipped cream and your favorite sprinkles, bring the whole drink together.
Ingredients
For creating this latte, the ingredients are basic: flavored syrup, espresso, milk, whipped cream, and sprinkles.
But, the flavored syrup is really where this recipe becomes unique. It’s actually hard to find a store-bought flavored syrup that is “sugar cookie.” Several options do *not* work, such as Belgian cookie, speculoos, or even a typical cookie syrup, which are actually completely different flavor profiles. These typically contain spices like ginger, cinnamon, and nutmeg. That’s not what you want for this recipe!
What you want to find is a flavored syrup that has a simple sugar and butter taste. I suggest making it at home and you can use my sugar cookie flavored syrup recipe. It comes together quickly in the microwave and you can use it for weeks to come.
If you want to try to purchase syrup Torani’s Shortbread Syrup is your best bet, you can get it on Amazon. It’s not exact but has similar flavors.
If making that syrup, two unanticipated ingredients you’ll need are a vanilla butter emulsion and white chocolate chips.
FAQs
Yes, it’s very similar to the Starbucks drink. If you DIY the syrup with my recipe, you’ll be getting a very similar flavor profile. The Starbucks drink uses red and green sprinkles to top off the drink.
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. My recipe for just the sugar cookie flavored syrup has more details.
No, you can use any milk you like, that’s the beauty of making it homemade! (Okay, at Starbucks you can just ask for any milk, too.) Almond milk pairs well though because it brings out that hint of almond that is in many favorite holiday cookies.
If you have a way to make espresso-like coffee at home, that’s ideal. You can use a Nespresso or Aeropress. If not, heating up cold brew concentrated or using double-strength drip-brewed coffee are also options. (Or, sign up for my emails to get my Quick Start Guide: Lattes at Home, to find out all the details you’ll need.)
Maybe. The recipe I included for the sugar cookie syrup is not dairy-free because of the white chocolate chips. If you purchased the syrup elsewhere, check the ingredients as it’s likely dairy-free. Then just use dairy-free milk and whipped cream!
Definitely, this sugar cookie latte can be made iced. Instead of heating and frothing the milk, just pour it cold into your mug and add a bit of ice.
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Sugar Cookie Latte
Ingredients
Sugar Cookie 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
- Or, you can try Torani's Shortbread Syrup for a similar but not exact option.
Sugar Cookie Latte
- 3 tablespoons sugar cookie syrup
- 2 ounces espresso or double-strength coffee
- 12 ounces almond milk or milk of your choice
- whipped cream optional
- red sprinkles optional
Instructions
Sugar Cookie Syrup
- 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 three 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.
Sugar Cookie Latte
- Add the sugar cookie syrup to the bottom of your cup or mug.
- Pour espresso or double-strength coffee on top of syrup and give a slight swirl to mix.
- For Hot: Separately, heat and froth milk and then gently pour over the espresso and syrup. If not adding whipped cream, top with a 1/4 inch of foam.
- For Iced: Add cold milk over the espresso and syrup, leaving an inch or two for ice. Add ice to the top of the cup.
- Optional: Top with whipped cream and festive sprinkles.
I made the sugar cookie syrup yum tweaked of course I used real unsalted butter two table spoons. Melted till light brown. Then added one cup brown n one cup white sugar, small pinch of salt mix well then one cup of water boil till it became thicker about 15 minutes. Added a teaspoon almond extract and teaspoon vanilla cooled then put in mason jar. This is our new go to coffee flavor mix. We love it.
Sounds delish! Glad this recipe inspired you.
Perfect for an afternoon pick me up!!
Definately!
This is a great idea for offering to guests.
Yep, you could even do it without coffee for a sugar cookie steamer for kids!
what a delicious and sugary latte – great for weekend afternoon teas
Thanks!
I love this recipe!! No need to spend $9 on a latte at a cafe, this one hits the spot!
For sure! These fancy coffee drinks just keep going up and up in price!