Sugar Cookie Coffee Syrup

If you’re a coffee lover and a fan of sweet treats, this Sugar Cookie Coffee Syrup is about to become your best friend.

It’s like turning your morning coffee into a warm, cozy hug that tastes just like sugar cookies.

Perfect for holiday vibes, a fun weekend treat, or just because—this syrup is ridiculously easy to make, budget-friendly, and so much better than store-bought options.

Plus, it’s a hit with kids who love it drizzled on pancakes or stirred into milk.

Trust me, you’re going to want a bottle of this magic in your fridge at all times.

Let’s dive in!

What You’ll Need

1 cup granulated sugar
1 cup water
2 teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon butter extract (optional, but it adds that cookie vibe!)
Pinch of salt

Pro Tips

Don’t Skip the Butter Extract: It’s optional, but it really takes the syrup to that classic sugar cookie flavor!
Taste and Adjust: Everyone’s taste is different! Add more vanilla or almond extract if you want it stronger.
Cool Completely Before Bottling: Pouring hot syrup into a glass bottle can cause it to crack. Let it cool first.
Make it Fun for Kids: Use the syrup to sweeten warm milk or hot cocoa—it’s a fun treat for little ones!
Keep it Fresh: Store in the fridge and use it within 2 weeks for the best flavor.

Tools You’ll Need

Small saucepan
Whisk
Measuring cups and spoons
Glass bottle or jar for storing
Funnel (optional, for easy pouring)

Substitutions and Variations

Sugar: Try brown sugar for a caramel-like flavor.
Extracts: Swap almond extract for hazelnut or just skip it for a more basic vanilla syrup.
Add Spices: A pinch of cinnamon or nutmeg can give it a festive touch.
Make it Dairy-Free: The butter extract is artificial, so it’s safe for dairy-free diets, but you can skip it if needed.

Make-Ahead Tips

This syrup is perfect for prepping ahead! Make a batch and store it in the fridge for up to two weeks. It’s great to have on hand for quick coffee upgrades or drizzling over desserts.

How to Make Sugar Cookie Coffee Syrup

1. Combine the Ingredients

In a small saucepan, whisk together the sugar, water, and salt. Place it on medium heat and stir until the sugar dissolves completely.

2. Simmer the Syrup

Bring the mixture to a simmer and let it cook for about 2-3 minutes, stirring occasionally. Don’t let it boil too hard—just a gentle simmer.

3. Add the Extracts

Remove the saucepan from heat and stir in the vanilla, almond, and butter extracts. Let the syrup cool completely.

4. Bottle and Store

Once cooled, pour the syrup into a clean glass bottle or jar using a funnel for easy transfer. Store in the fridge for up to 2 weeks.

Leftovers and Storage

Keep your sugar cookie syrup in an airtight glass jar or bottle in the fridge. It’ll stay fresh for up to 2 weeks. If it thickens slightly, just warm it up in the microwave or on the stovetop and stir it to loosen.