✔ Updated · new copycat recipe with step photos
This copycat Starbucks Sugar Cookie Latte has a buttery homemade sugar cookie syrup, smooth blonde espresso and cold milk over ice, finished with red and green sprinkles. It takes 15 minutes, and there's a hot version too.
How Do You Make a Starbucks Sugar Cookie Latte at Home? (Quick Answer)
Simmer 1 cup sugar, 1 cup water and 1 tablespoon butter for 5 minutes, then add vanilla, almond extract and salt. Stir 2 tablespoons of the syrup into 2 shots of blonde espresso, pour it over a glass of ice and cold milk, and top with red and green sprinkles.
At a glance
The one tip that matters: Use almond extract sparingly. A quarter teaspoon gives the syrup that bakery sugar cookie flavor; more and it tastes like marzipan.
Why You'll Love This Sugar Cookie Latte
- Tastes like cookie dough butter, vanilla and a hint of almond.
- Smooth and mellow blonde espresso keeps it soft, not bitter.
- Festive red and green sprinkles make it a holiday drink.
- Iced or hot one syrup, two ways.
- Any milk dairy, almond or oat all work.
What Is in a Starbucks Sugar Cookie Latte?
The Iced Sugar Cookie Latte is one of the Starbucks holiday drinks: blonde espresso and milk sweetened with sugar cookie syrup, served over ice and topped with red and green sprinkles.
The flavor comes from three things: butter, vanilla and a small amount of almond. That combination is what makes a plain syrup taste like a sugar cookie instead of just sweet.
Ingredient Notes
Exact amounts are in the recipe card below.
- Butter: a tablespoon gives the syrup a rich, cookie dough flavor.
- Vanilla and almond extract: vanilla for warmth, almond for the bakery note.
- Blonde espresso: a light roast that's smoother and sweeter than regular espresso.
- Milk: whole or 2% milk for a creamy latte, or almond milk for the original dairy-free version.
- Sprinkles: red and green sanding sugar or nonpareils.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Blonde espresso matters. It's lighter and sweeter, so the cookie flavor comes through. Regular espresso works but tastes stronger.
- Shake the syrup. The butter settles as it cools; a quick shake brings it back together.
- Sprinkles last. Add them just before serving so the colors don't bleed into the milk.
- Make it dairy free. Skip the butter and use 1/4 teaspoon butter extract, then use almond or oat milk.
- Sweeten to taste. Start with 2 tablespoons of syrup and add more after a sip.
- Our decorating day drink. When Lucy and I decorate sugar cookies, I make these lattes and she's in charge of the sprinkles, which means more sprinkles than latte.
Starbucks Sugar Cookie Latte
8
lattes5
minutes10
minutes220
kcal15
minutesA copycat version of the Starbucks Sugar Cookie Latte: a buttery vanilla and almond sugar cookie syrup shaken into blonde espresso and milk over ice, topped with red and green sprinkles. Includes a hot version. The syrup makes enough for about 8 lattes.
Ingredients
- For the Sugar Cookie Syrup (about 1 1/4 cups)
1 cup granulated sugar
1 cup water
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 pinch fine salt
- For Each Iced Latte
2 ounces blonde espresso, freshly pulled (2 shots), or 1/4 cup strong light roast coffee
2 tablespoons sugar cookie syrup (from above)
1 cup ice
3/4 cup whole milk, 2% milk or almond milk, cold
1 teaspoon red and green sugar sprinkles
Directions
- Make the Sugar Cookie Syrup
- Put the sugar, water and butter in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar dissolves and the butter melts. Simmer gently for 5 minutes.
- Take the pan off the heat and stir in the vanilla, almond extract and salt. Cool completely, then pour into a jar. Shake the jar before each use, since the butter can separate.
- Build the Iced Latte
- Stir 2 tablespoons of syrup into 2 shots of hot blonde espresso.
- Fill a tall glass with ice, pour in the cold milk, then pour the sweetened espresso over the top.
- Finish with a teaspoon of red and green sprinkles and serve right away.
- Hot Version
- Stir 2 tablespoons of syrup into 2 shots of hot espresso in a mug. Add 1 cup of steamed milk heated to 150°F to 160°F (65°C to 71°C) and top with foam and sprinkles.
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Storage
Keep the syrup in a sealed jar in the fridge for up to 2 weeks. Build each latte fresh. You can also stir the syrup into cold brew or plain iced coffee.
More Starbucks Holiday Copycats
Try my Starbucks caramel brulee latte, Starbucks chestnut praline latte, Starbucks peppermint mocha and Starbucks eggnog latte. For more syrups, make my Starbucks vanilla syrup, or browse all my Starbucks copycat recipes.
Frequently Asked Questions
What is in a Starbucks Sugar Cookie Latte?
Starbucks makes it with blonde espresso, sugar cookie flavored syrup and milk, served over ice and topped with red and green sprinkles. This copycat uses a homemade butter, vanilla and almond syrup to get the same cookie flavor.
Can I get a hot sugar cookie latte?
Yes. Stir the syrup into hot espresso, add steamed milk and top with sprinkles. The recipe card includes the hot version.
What does sugar cookie syrup taste like?
Sweet, buttery and vanilla forward with a light almond note, like a soft frosted sugar cookie.
Was the Starbucks version made with almond milk?
In earlier years it was made with almond milk by default. More recently it has been made with dairy milk. Both work in this recipe.
How long does sugar cookie syrup last?
About 2 weeks in a sealed jar in the fridge. Shake it before each use.
Can I use regular espresso?
Yes. Regular espresso tastes a little bolder and less sweet, so you may want an extra teaspoon of syrup.
