The ever-elusive Starbucks sugar cookie syrup. Even though sugar cookies taste mostly like sugar, butter, and vanilla, this syrup has a little something extra. To the point where everyone is experimenting like crazy to nail down the flavor. From almond extract, brown sugar, vanilla, to hazelnut, what actually tastes like it?

Well, I think I nailed the flavor down with just 4 ingredients! Nothing too crazy, just a good blend of sugar cookie and a little something extra. It’s a Starbucks dupe for their sugar cookie syrup, and now you can save money by making it at home!

Here’s how to make Starbucks sugar cookie coffee syrup at home!

Why You’ll Love This Recipe

• It’s a dupe for Starbucks sugar cookie syrup!
• Save money by making this delicious syrup at home.
• Use it for amazing sugar cookie drinks or drizzle on breakfast.
• It’s super easy and takes less than 10 minutes to make.
• Adds some nice flavor variety for any home cafe bar!

What is Sugar Cookie Syrup?

It’s sugar cookie-flavored simple syrup! Starbucks helped make this flavor really popular with its sugar cookie latte in 2021, but sugar cookies have been popular long before the drink.

Usually, the syrup is made with artificial flavorings for ease and smooth texture. While I would love to make sugar cookie syrup from actual sugar cookies, the oil would separate in the syrup and be very unappetizing. So, most recipes call for a combination of extracts to get that sugar cookie flavor.

What is Starbucks sugar cookie syrup made of? Now, since Starbucks’ syrups are proprietary, they actually don’t list an ingredient list on their nutrition label. It just says sugar, water, natural flavor, salt, preservative, etc. But, from tasting it, for sure, there is some component of vanilla and butter.

How to Get Sugar Cookie Flavor

A lot of recipes call for almond extract, butter extract, and vanilla extract along with a combination of brown and white sugar. Brown sugar makes sense because the sugar in cookies slightly caramelizes when baking, so it has a similar flavor. Sugar cookies by default have vanilla extract and butter added, so those flavor profiles also check out.

The almond extract confuses me because sugar cookies don’t have almond in them, but something about the aroma must be sticking. However, many recipes call for a half or even a full teaspoon of it, which I don’t think is right because almond extract is potent.

I personally did not want to buy multiple extracts to make one syrup, and came across a couple of people using cake batter extract instead! Which is genius because it’s basically vanilla and butter extract combined. And I add literally one drop of almond extract to elevate the aroma. And, dare I say, the flavor is pretty spot on.

Where to Get Cake Batter Extract

I bought cake batter extract from Amazon as my local grocery stores did not carry it. It’s quite a niche flavor, so it’s not readily available in person unless you go to a speciality store that carries many different extract flavors.

For this recipe, I used the McCormick cake batter extract, which smells straight up like vanilla cake. A 2 oz bottle was a little less than $5, which is honestly so affordable considering this extract is going to last me at least the next two years hahaha. It does use some questionable food coloring, though, so if you care about that, look into some naturally colored or uncolored extracts.

Can You Buy Sugar Cookie Syrup?

You can buy anything these days! But yes, you can find sugar cookie syrup online. I never see it in stores. If you do a quick Google search, a couple of options pop up. The bigger brands also have a version, although I saw that it’s also a popular flavor that they have discontinued.

It might be a hassle to go and look for a syrup to purchase, especially if you haven’t tried it before. So, homemade is the way to go sometimes!

Sugar Cookie Syrup: What You’ll Need

Equipment:

• 1 small to medium-sized pot
• 1 lidded jar or container

Ingredients:

• ¼ cup brown sugar
• ¼ cup regular sugar
• 1 drop almond extract
• ½ tsp cake batter extract
• ½ cup water

Sugar Cookie Syrup Recipe

1. Make Simple Syrup. Add brown sugar, regular sugar, and water to a pot, and heat on medium heat for 2 minutes. Stir to dissolve sugar and gently simmer for another 2 minutes until you get a slightly thicker consistency.
2. Add Extracts. Turn off the heat and let the syrup cool slightly before adding the cake batter extract and almond extract. Stir in until mixed completely.
3. Let Cool. Let the syrup cool to room temperature before transferring to a jar or bottle with a sealable lid. Refrigerate when completely cool, and it should be fresh for 2 – 3 weeks.
4. Store and Enjoy! Use in sugar cookie lattes, on pancakes, in cocktails, and more!

How to Store Sugar Cookie Syrup

The best way to store homemade syrup is in an airtight container or bottle. For example, a mason jar works because it has an airtight lid. A syrup pump bottle works as well, but I would remove the pump and screw the cap on for longevity.

Why airtight? You want to minimize exposure to air, which can carry bacteria and other contaminants that ruin your syrup. A single spore can ruin an entire batch!

Syrups should also be refrigerated to inhibit any bacterial growth. And if you’re not planning to use the syrup in the next week, you can freeze the leftover in ice cube trays, then defrost before you need it.

I recommend labeling your container as well, so you know what it is and when you made it.

Tips for the Best Cake Batter Syrup

• Pre-Boil Water: This is my favorite tip! Boil water in a kettle and use it to make your syrup. It eliminates waiting time for the water to boil in the pot and is super convenient.
• Change Consistency: You can adjust syrup consistency based on cook time. For a thinner syrup, cook the syrup for less time and longer for a thicker syrup. You can also experiment with less or more sugar for a sweeter syrup.
• Label Syrup: I can’t tell you how many times I’ll look at an unknown bottle with syrup in it and wonder what’s in it or when I made it. Especially when most syrups have a light brown color, haha. So, label and date your syrup when you can!

Frequently Asked Questions

Why add extract after making syrup? 

Extracts are made with alcohol, which has a lower boiling point than water does. If you add extract to simmering syrup, the alcohol will evaporate off, and so will the flavor compounds in it. If you’ve ever added vanilla extract to simple syrup and can’t taste it later on, that’s probably why! So you want to add extracts after the syrup has cooled slightly.

Can I use butter extract instead?

Yes! If you have butter extract, you can swap it for cake batter extract and add vanilla extract. It will taste identically the same, so you can technically make cake batter extract by mixing equal amounts of butter and vanilla extract.

Can you make sugar cookie syrup from sugar cookies?

I haven’t personally tried it, but it sounds like an intriguing challenge! I’d probably soak cookies in water, cook them, then strain out all the solids. If you want a super smooth syrup, I’d refrigerate the syrup, then strain it when cold to remove the solidified fat.

How long does sugar cookie syrup last?

This sugar cookie syrup should last about 2-3 weeks in the fridge, possibly even longer if stored properly. I’ve definitely had syrup last even upwards of 2 months… But if it looks weird or smells funny, don’t use it.

How to Use Sugar Cookie Syrup?

This is the best part of making syrup at home! Making delicious drinks that taste just like your favorite cafe’s! Here are some ideas for using sugar cookie syrup at home:

• Sugar Cookie Matcha Latte
• Iced Sugar Cookie Latte
• Sugar Cookie Cold Foam