Homemade Sugar Cookie Syrup Recipe
This Homemade Sugar Cookie Syrup Recipe is SO EASY! A cozy blend of sugar and warm extracts perfect for pancakes, drinks, and desserts.
Equipment
- Medium Saucepan
- Measuring Cups
- Measuring Spoons
- Whisk
- Bottle or jar
Ingredients
- 1 cup water
- 1 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon butter extract
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine 1 cup of water and 1 cup of sugar to form the base of your syrup.
- Place the saucepan over medium heat and stir gently with a whisk until the sugar is fully dissolved, about a few minutes.
- Remove the saucepan from heat and add 1 teaspoon each of almond extract, butter extract, and vanilla extract to infuse flavor.
- Allow the syrup to cool in the saucepan for 10-15 minutes to thicken slightly.
- Pour the cooled syrup into a clean bottle or jar, seal tightly, and store in the refrigerator for up to two weeks.
Notes
- Use brown sugar instead of white sugar for a richer, molasses flavor.
- For a vegan version, omit the butter extract.
- Try adding a pinch of cinnamon or nutmeg for a spiced variation.
- Freeze extra syrup in ice cube trays for convenient future use.
- Experiment with different extracts like coconut or hazelnut for unique flavors.