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Homemade Sugar Cookie Syrup
A sweet syrup with vanilla, almond, and butter extracts ideal for Christmas coffee recipes
Prep Time
10
minutes
mins
simmering and cooling time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Drinks
Yield:
12
servings
Equipment
1 glass bottle with a cap
Materials
1
cup
granulated sugar
1
cup
water
1
vanilla bean OR 1 TBPS vanilla extract
1/2
tsp
almond extract
1/4
tsp
butter extract (optional)
McCormick makes a butter extract you can find at Walmart, some groceries stores, Amazon, etc. for about $5 a botttle
1/4
tsp
salt
Instructions
If you're using a vanilla bean instead of vanilla extract, start by preparing it - scrape out the seeds using the back of a knife
Combine sugar, water, vanilla, almond extract, butter extract, and salt in a medium saucepan
Bring the combination to a simmer over medium heat, stirring occasionally to make sure the sugar dissolves
Once the sugar is completely dissolved, reduce the heat to low and simmer for 10-15 minutes
If you've used a vanilla bean, you can strain your mixture through a cheesecloth to remove the seeds (optional)
Allow the syrup to cool to room temperature
Transfer the cooled mixture to a bottle with a tight-fitting lid and refrigerate
Notes
You can store the sugar cookie syrup in the refrigerator for up to two weeks
For a holiday kick, add a pinch of cinnamon or nutmeg to the saucepan in the simmer process