If you love warm, cozy sugar-cookie flavors but want to keep things light and healthier, this sugar-free sugar cookie syrup will be your new favorite way to make homemade lattes! This recipe is quick, naturally sweetened with monk fruit, and ready in under 10 minutes. Perfect in coffee, lattes, tea, yogurt bowls, or drizzled over oatmeal, this simple syrup adds festive sweetness any time of year.
Starbucks sugar cookie latte
It tastes like buttery holiday cookies in liquid form—without any sugar, artificial aftertaste, or complicated steps.
Why You’ll Love This keto coffee Syrup
- Dietary friendly: gluten, grain, dairy, and refined sugar-free and vegan
- Only 4 simple ingredients
- Perfect for flavored lattes and festive holiday drinks
- No artificial flavors or syrups
- Budget-friendly and healthier than store-bought
- Ready in minutes and lasts up to 2 weeks in the fridge
Recipe video
Ingredients for Sugar Cookie Syrup
You only need a few pantry staples:
- Water – The base of the syrup
- Monk Fruit Sweetener – Zero-calorie, sugar-free, and dissolves beautifully. You can also use regular granulated sugar or sweetener. I like to use a mix of the regular granulated monk fruit and golden brown sugar monk fruit, however you can use just regular granulated monk fruit!
- Vanilla Extract or vanilla paste – Gives that classic cookie flavor
- Almond Extract – Key ingredient for a nostalgic sugar-cookie taste and a little goes a long way!
How to Make Sugar-Free Sugar Cookie Syrup
Making your own syrup at home is incredibly easy. Here’s how:
- Heat the water.
Add water to a small saucepan and bring to a gentle simmer. - Dissolve the monk fruit.
Pour in the monk fruit sweetener and whisk until fully dissolved. - Add the flavor.
Turn off the heat and stir in the vanilla extract and almond extract. - Cool & store.
Let the syrup cool completely, then transfer it to a glass jar or bottle. Store in the fridge.
How to make a sugar cookies latte
Making a homemade sugar cookie latte is so easy! Simply add two shots of espresso to a glass. Then add in 2 tablespoons of sugar cookie syrup (or more to taste), and ice. Then pour over your favorite creamy milk (the creamier and thicker, the better!). I typically use 3/4 milk and then 2-3 tbsp of dairy-free creamer like NutPods for the creamiest latte!
other ways to Use This Sugar-Free Syrup
This syrup tastes like melted sugar cookies and works with so many drinks and treats:
- Stir into hot or iced coffee
- Add to pancake or waffles mix
- Sweeten oatmeal, overnight oats, or chia pudding
- Add to protein shakes
- Holiday cocktails or mocktails
Tips for the Best Sugar Cookie Flavor
- Don’t skip the almond extract—it’s essential for that classic sugar-cookie taste BUT use it sparingly. If you add more, add 1/8 tsp at a time as it is potent!
- For a thicker syrup, add a tablespoon or two of maple syrup, turn the heat to medium, bring to a boil, and let cook for 2-3 minutes. Remove from heat. It should thicken a tad!
- Use a mix of white granulated monk fruit and golden monk fruit (which is a brown sugar sub) for a true sugar cookie feel!
- Some traditional sugar cookie syrups call for a touch of butter extract. This is totally optional and is still delicious without it, but feel free to add 3/4 tsp if you’d like!
Frequently asked questions – FAQ
How long does sugar-free syrup last?
Store it in the fridge for up to 2 weeks in an airtight jar.
Can I use another sweetener?
Yes—erythritol or allulose blend also work or regular granulated sugar.
Does this syrup taste like real sugar cookies?
Yes! The combination of vanilla + almond extract creates that nostalgic cookie flavor instantly. Top with whipped cream and sprinkles and it’s cookie heaven.
More healthy drink & coffee recipes to try
- Healthy pumpkin spice latte
- Mocha Dalgona Coffee
- Whipped honey coffee
- Snickers protein shake
- Homemade ginger wellness shots
- Peanut butter espresso protein shake
- Chocolate banana peanut butter protein shake
- Cinnamon roll protein shake
- Homemade pumpkin spice coffee creamer (vegan!)
- Matcha affogato
Starbucks Sugar Cookie Syrup
Ingredients
- 1 cup water
- 1 cup granulated sweetener (I use 1/2 cup monk fruit & 1/2 cup golden monk fruit.) *You can use all granulated monk fruit. You can also sub regular granulated sugar if you aren't worried about it being sugar-free!
- 2 tbsp pure maple syrup *optional, but great if you want a thicker syrup
- 2 – 2 1/2 tsp vanilla extract
- 1/4-/12 tsp almond extract *Add as little or as much as you'd like. 1/4 is best if you don't want a strong almond flavor.
Instructions
- Combine the water, sugar, and maple syrup (if using) to a small saucepan and bring to a boil. Once boiling, let it simmer for 5 minutes, then remove from the heat.
- Stir in the extracts. You can taste the syrup and add more vanilla or almond extract as desired. Let the mixture cool completely. Pour into a glass jar or bottle and store in the fridge for up to two weeks.
I loved this! I added a little more than 2 tbsp to my latte and it was perfect!
Yay, thank you so much Laura! SO happy you liked it!