Sugar Cookie Syrup — Classic & Sugar-Free
Sugar Free Sugar Cookie Iced Matcha Latte
Classic Sugar Cookie Syrup
Yield: 360 ml (about 1 ½ cups)
Shelf life: up to 3 weeks refrigerated
Ingredients
200 g (1 cup) granulated sugar
240 ml (1 cup) water
1 tsp vanilla extract or paste
¼ tsp almond extract
½ tsp butter emulsion (or butter extract)
Pinch fine salt
Instructions
In a small saucepan, combine sugar and water.
Bring to a gentle simmer, stirring until the sugar is fully dissolved.
Remove from heat; whisk in vanilla, almond, butter emulsion, and salt.
Cool completely and bottle. Refrigerate up to 3 weeks.
Barista’s Note: For a deeper “baked cookie” flavor, swap 1-2 Tbsp of sugar for light brown sugar or infuse half a split vanilla bean during simmering.
Sugar-Free Sugar Cookie Syrup (Truvia Version)
Yield: 360 ml (about 1 ½ cups)
Shelf life: up to 2 weeks refrigerated
Ingredients
240 ml (1 cup) water
200 g (1 cup) Truvia Sweet Complete White
1 tsp vanilla extract or paste
¼ tsp almond extract
½ tsp butter emulsion
Pinch fine salt
(Optional) ⅛ tsp xanthan gum for slight thickness
Instructions
Warm water and Truvia in a saucepan over medium-low heat. Stir until the mixture turns clear and no crystals remain (2–4 minutes).
If using xanthin gum, whisk it in while hot until glossy.
Remove from heat and add extracts and salt.
Cool, bottle, and refrigerate. Shake before each use.
Barista Note: Truvia dissolves more slowly than sugar. Keep the heat gentle and stir constantly — avoid boiling. Add an extra tablespoon of hot water if crystals remain after 4 minutes.
Can crystallize slightly when refrigerated.
Truvia is mostly erythritol, which naturally recrystallizes when cooled below room temperature.
You might see tiny granules form after several days, especially if the syrup was boiled too hot or reduced too much.
Fix & Prevention
Don’t boil — just heat gently until clear.
Store in a clean glass jar and shake before each use.
If it does crystallize, warm it 10–15 seconds in the microwave or over low heat — it’ll go smooth again.
Serving Suggestions
Iced Latte: 1–2 Tbsp syrup + 2 shots espresso + milk + ice. (I use this in my Iced Matcha lattes as well)
Hot Latte: 1 Tbsp per 8 oz milk.
Flavor Variations
Brown Sugar Cookie: Sub half of the sugar (or Truvia) with Truvia Brown for a caramelized note.
Frosted Cookie: Add a dash of nutmeg and extra butter emulsion.
Toasted Cookie: Add a few drops of maple extract for warmth.
Re-creating it at home means finding the same balance — enough almond to be recognizable, enough vanilla to round it out, and just a hint of butter to make it feel baked rather than flavored.
