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Sugar Cookie Syrup for Coffee

Buttery vanilla-almond syrup that tastes like a frosted sugar cookie — the Starbucks sugar cookie latte and matcha, at home. Makes about 1 1/2 cups.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 24 tablespoons
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/4 cups water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon butter extract optional but recommended
  • 1 pinch sea salt

Method
 

  1. Combine both sugars, water and salt in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3 minutes.
  2. Simmer gently for 5 minutes. Do not let it boil hard, and do not reduce it further — it thickens as it cools.
  3. Remove from the heat. Stir in the vanilla, almond and butter extracts.
  4. Cool 15 minutes, pour into a clean bottle or jar, and refrigerate.

Notes

The almond extract is strong — measure carefully, you can add more but you can't take it back. Keeps 4 weeks refrigerated.