Sugar Cookie Syrup
This sweet, buttery homemade syrup tastes just like a sugar cookie!
Servings: 8 servings
Ingredients
- ¾ cup water
- ½ cup white sugar
- ¼ cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon butter extract
Instructions
- Add water, white sugar, and dark brown sugar in a saucepan. Simmer and stir over medium heat until the sugar dissolves. Once completely dissolved, let simmer for 30 more seconds. Turn off the heat and cool.¾ cup water, ½ cup white sugar, ¼ cup dark brown sugar
- Add the vanilla extract, almond extract, and butter extract.Stir until fully combined.1 tablespoon vanilla extract, 1 teaspoon almond extract, ½ teaspoon butter extract
- Pour the syrup into an airtight container.Store in the refrigerator for up to 2 weeks.
Notes
- There’s no need to bring the sugar and water to a boil. Heating the water just hot enough to dissolve the sugar is enough.
- Don't use regular butter instead of butter extract. If you use regular butter, it will cause the syrup to solidify as it cools.
- Turn off the heat before adding the extracts. Cooking the extracts will cause them to lose their flavor since the alcohol that's in them will burn off. Only add them after the dissolved sugar and the water is off the heat.
- Recipe makes 1 cup of sugar cookie syrup (16 tablespoons). Use 1-2 tablespoons of syrup per cup.
Nutrition
Calories: 80 | Carbohydrates: 19g | Protein: 0.01g | Fat: 0.04g | Sodium: 3mg | Potassium: 13mg | Sugar: 19g | Calcium: 7mg | Iron: 0.1mg