I absolutely love the Starbucks Sugar Cookie Syrup! It has the most delicious sweet and buttery flavor, and it pairs so nicely with coffee and tea. This Homemade Starbucks Sugar Cookie Syrup is a must make this holiday season if you want to save money and make more fabulous drinks at home.
Ingredients You’ll Need:
Cane Sugar: I always use cane sugar for my homemade recipes, but you could absolutely use whatever sugar free substitute you prefer to make a lower sugar or completely sugar free Homemade Starbucks Sugar Cookie Syrup! Note you can even do 1/2 cane sugar, 1/2 brown sugar for a more molasses flavor.
Water: Make sure to use purified water or drinking water for the best tasting Homemade Starbucks Sugar Cookie Syrup.
Butter Extract: The butter extract is crucial for getting that delicious and buttery flavor we all know and love about the Starbucks Sugar Cookie drinks. You can find this on amazon, or some grocery stores carry it in the baking/extracts/seasoning aisle.
Vanilla Extract: The vanilla adds a bit more dimension to the syrup for an all around perfect sugar cookie flavor.
Almond Extract: Almond extract is another negotiable flavor for sugar cookies. It gives an extra layer of sweet nuttiness that is perfect for a Homemade Starbucks Sugar Cookie recipe!
Salt: I always love adding salt to my homemade syrups to really bring out the sweetness of the syrup. Flaky sea salt is my salt of choice, but feel free to use your favorite.
Why Make Sugar Cookie Syrup At Home?
You’ll Save Money: I used to order a Starbucks holiday drink DAILY because I never believed I could make similar tasting drinks at home. I promise you, this Homemade Starbucks Sugar Cookie Syrup is so similar to the Starbucks syrup, you’ll feel like you’re buying Starbucks drinks every day, just without the painful hit to your bank account! You could easily save $100 or more in one month, just by taking 10 minutes out of your week to make a batch of this easy homemade syrup! So make a batch today, and see how much money you save!
You Can Adjust According To Your Taste: If you prefer a stronger butter flavor, add more butter extract. If you want a sweeter taste, add more sugar or more salt. For a lower sugar syrup, use monk fruit or stevia. When you make your own syrups at home, you can adjust all the ingredients to perfectly match your preference!
You Control The Batch Size: Sometimes it’s hard to commit to a whole giant bottle of store bought syrup when you’re not sure if you’ll like the flavor, or if don’t think you’ll use the entire bottle. When you make it at home, you control the amount you make, and you can make a smaller batch to ensure you’ll get through it before it goes bad!
How To Make Homemade Starbucks Sugar Cookie Syrup:
- Combine water and sugar in a small saucepan and stir to combine.
- Bring the mixture to a boil, stirring often.
- Once boiling, lower the heat to medium low and let simmer for 7-10 minutes.
- Remove the mixture from the heat, add in the butter extract, vanilla extract, almond extract, and salt, and stir to combine.
- Let the syrup cool completely before transferring to an airtight container, and store in the fridge for up to two weeks.
How Can I Make A Sugar Free Starbucks Sugar Cookie Syrup?
For a sugar free Starbucks Sugar Cookie Syrup, simply use a sugar free substitue like monk fruit or stevia instead of the cane sugar in this recipe.
What Recipes Can I Make With This Syrup?
Homemade Starbucks Sugar Cookie Syrup
Equipment
Ingredients
- 1 cup water
- 1 cup cane sugar
- 2 teaspoons butter extract
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
- Combine water and sugar in a small saucepan and stir to combine.
- Bring the mixture to a boil, stirring often.
- Once boiling, lower the heat to medium low and let simmer for 7-10 minutes.
- Remove the mixture from the heat, add in the butter extract, vanilla extract, almond extract, and salt, and stir to combine.
- Let the syrup cool completely before transferring to an airtight container, and store in the fridge for up to two weeks.
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