Name: Cookie Butter Syrup
Cook time: 5 min
Total time: 7 min
Yield: 16
Ingredients: 1 cup packed light brown sugar; 1 cup water; ¼ cup cookie butter spread (such as Biscoff); ¼ teaspoon salt (optional)

This easy recipe for cookie butter syrup features the much-loved flavor of Lotus Biscoff cookies. This homemade coffee syrup skips all the spices and gets its caramelized gingerbread flavor from cookie butter spread. Use it for lattes or even as a sauce for desserts.

If you love the warm, caramelized flavor of Lotus Biscoff cookies, this cookie butter syrup recipe is an easy way to bring that same cozy flavor to your coffee at home.

Made with just 3 ingredients, this homemade coffee syrup gets its rich flavor by melting creamy cookie butter spread right into the syrup, so every spoonful tastes like the real thing.

I keep a bottle in the refrigerator for homemade lattes, iced coffee, and cold brew, but it’s just as good drizzled over vanilla ice cream, pancakes, waffles, or cheesecake.

The best part is that there’s no need for extracts or a long list of spices. The cookie butter brings all those signature caramelized, gingerbread-like notes on its own, making this one of the easiest flavored syrups you can make.

Four-photo collage showing homemade cookie butter syrup, the three ingredients needed, the syrup cooking in a saucepan, and the finished syrup being poured into a glass bottle.

Why You’ll Love this Cookie Butter Syrup

Only 3 ingredients. Cookie butter, brown sugar, and water are all you need for a homemade syrup that tastes like it came from your favorite coffee shop.
No spice cabinet required. The cookie butter already contains the warm spices and caramelized flavor that make Biscoff cookies so recognizable.
Easy to customize. Make a thicker syrup by adding a little more cookie butter, or use granulated sugar if that’s what you have on hand.
More than just a coffee syrup. It’s wonderful in hot coffee, iced coffee, cold brew, tea, and hot chocolate. I also love it on vanilla ice cream.
Keeps well in the refrigerator. One batch makes about 2 cups, so you’ll have plenty for several drinks throughout the week.

Close-up of a bottle of homemade cookie butter syrup with a black label, surrounded by crisp Lotus Biscoff cookies for serving with coffee and lattes.

Cookie butter latte made with homemade cookie butter syrup, topped with whipped cream and crushed Biscoff cookie crumbs.

If you’re ready to put this syrup to use, try my Cookie Butter Latte, Cookie Butter Coffee Creamer, and Cookie Butter Cold Brew.

Ingredients for Homemade Cookie Butter Syrup

You only need a handful of pantry staples to make this cookie butter syrup for coffee.

Light brown sugar
Water
Creamy cookie butter spread, such as Biscoff
Salt (optional)

Overhead view of the three simple ingredients needed to make homemade cookie butter syrup: light brown sugar, water, and creamy Biscoff cookie butter spread. — Use creamy cookie butter spread to make this quick and easy cookie butter coffee syrup recipe.

Ingredient Notes & Substitutions

Light Brown Sugar
I like using light brown sugar because it adds a subtle caramel note that works really well with the cookie butter. It gives the finished syrup a little more depth than plain white sugar.

Granulated sugar also works if that’s what you have. The syrup will be slightly lighter in color and flavor, but it’ll still make a great homemade coffee syrup.

Glass bottle filled with homemade cookie butter syrup made with brown sugar, giving it a rich caramel color, with Lotus Biscoff cookies alongside. — Made with light brown sugar

Glass bottle filled with homemade cookie butter syrup made with granulated sugar, creating a lighter-colored syrup, surrounded by Lotus Biscoff cookies. — Made with light brown sugar

Water
Filtered water is my preference for simple syrup recipes since it has a cleaner taste, especially if you’re using the syrup in coffee. Tap water is perfectly fine if yours tastes good on its own.

Cookie Butter Spread
Creamy cookie butter is the key ingredient here. It already contains all the warm, spiced cookie flavor, so there’s no need to add cinnamon, ginger, or other spices.

I usually reach for Lotus Biscoff Cookie Butter, but Trader Joe’s Speculoos Cookie Butter works just as well.

If you like an extra-rich syrup, stir in another spoonful of cookie butter while it’s still warm.

Salt (Optional)
A small pinch of salt isn’t enough to make the syrup taste salty. Instead, it helps balance the sweetness and brings out the caramelized flavor in the cookie butter. I almost always include it.

Bottle of homemade cookie butter syrup beside a jar of creamy Biscoff cookie butter spread, with a small dish of stacked Lotus Biscoff cookies in the background.

Sweet Steep Tip: This syrup is also the base for my Cookie Butter Coffee Creamer. If you always reach for flavored creamer in the morning, it’s a fun recipe to try next.

How to Make Cookie Butter Syrup

Detailed recipe and instructions are in recipe card at bottom of post.

This homemade coffee syrup comes together in about 10 minutes and only uses one saucepan.

Make the simple syrup. Add the light brown sugar and water to a small saucepan. Bring to a gentle boil over medium heat, stirring frequently until the sugar has completely dissolved.
Add the cookie butter. Reduce the heat to low and whisk in the cookie butter until it’s completely smooth. If you’re using the optional salt, stir it in now.
Cook briefly. Continue cooking over low heat for about 3 minutes, stirring occasionally. The syrup will become smooth and slightly thicker, but don’t let it come to a rolling boil after adding the cookie butter.
Cool the syrup. Remove the saucepan from the heat and let the syrup cool for 15 to 20 minutes. It will continue to thicken as it cools.
Bottle and refrigerate. Pour the cooled syrup into a clean glass bottle or jar with a lid. Refrigerate for up to 4 weeks.

Six-photo collage showing each step of making homemade cookie butter syrup, from dissolving brown sugar in water to whisking in cookie butter and bottling the finished syrup.

Recipe Notes & Tips

Don’t boil the syrup after adding the cookie butter. Gentle heat keeps the syrup smooth and helps prevent it from crystallizing.
The syrup thickens as it cools. It may seem a little thin in the saucepan, but it reaches a nice pourable consistency after cooling.
For a thicker syrup, increase the cookie butter by a tablespoon or two. This works especially well if you’re planning to drizzle it over desserts instead of stirring it into coffee.
Shake before using. Natural separation can happen after the syrup has been sitting in the refrigerator for a while. A quick shake or stir brings it right back together.
Use a clean spoon every time. It helps the syrup stay fresh longer.
Don’t limit it to coffee. Try stirring it into hot chocolate, chai, steamed milk, or even oatmeal. It’s also really good over vanilla ice cream. I accidentally discovered that one while looking for something to top a late-night bowl, and now I make a little extra just for desserts.

Glass jar of homemade cookie butter syrup labeled "Cookie Butter Syrup" with a Lotus Biscoff cookie resting on top, beside a tray of Biscoff cookies and a jar of cookie butter spread.

Frequently Asked Questions

What does cookie butter syrup taste like?
It has the warm, caramelized flavor of Biscoff cookies with notes of brown sugar, cinnamon, and ginger. It’s sweet, smooth, and made for coffee lovers.

Can I make this with granulated sugar?
Yes. Granulated sugar works well if that’s what you have. I prefer light brown sugar because it adds a richer caramel flavor that pairs nicely with the cookie butter, but both versions are delicious.

What is cookie butter?
Cookie butter is a creamy spread made from crushed speculoos cookies, sugar, and oils. Lotus Biscoff Cookie Butter is the most well-known brand, but several grocery stores carry similar versions.

How long does homemade cookie butter syrup last?
Store it in a sealed bottle or jar in the refrigerator for up to 4 weeks.

More Homemade Coffee Syrups to Try

If you enjoy making your own flavored coffee syrups, here are a few more favorites to keep in your refrigerator.

Cookie Butter Syrup

Yield: 16 servings

Cook Time: 5 minutes

Additional Time: 2 minutes

Total Time: 7 minutes

This easy cookie butter syrup captures the signature caramelized flavor of Lotus Biscoff cookies in a rich homemade coffee syrup. Made with just a few simple ingredients, it's perfect for flavoring lattes, iced coffee, cold brew, or drizzling over ice cream and other desserts.

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Ingredients

1 cup packed light brown sugar
1 cup water
¼ cup cookie butter spread (such as Biscoff)
¼ teaspoon salt (optional)

Instructions

In a small saucepan, combine the brown sugar and water. Bring to a gentle boil over medium heat, stirring frequently until the sugar has completely dissolved.
Reduce the heat to low. Whisk in the cookie butter until completely smooth.
Continue cooking over low heat for 3 minutes, stirring occasionally, until the syrup begins to thicken slightly.
Remove from the heat and allow the syrup to cool.
Transfer to a clean, sterilized bottle or jar. Refrigerate until ready to use.

Notes

For an even richer, thicker syrup, increase the amount of cookie butter to suit your taste.

Use this syrup to make cookie butter lattes, then top with whipped cream and crushed Biscoff cookies for a coffee shop-style drink.

It also makes a delicious topping for ice cream, pancakes, waffles, and cheesecake.

The syrup will continue to thicken as it cools. Refrigerating overnight gives it the perfect consistency for drizzling.

Store refrigerated for up to 4 weeks. Shake or stir before using if separation occurs.

This recipe makes about 2 cups of cookie butter syrup.

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Nutrition Information:

Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 75Total Fat: 1.4gSodium: 48mgCarbohydrates: 16gSugar: 15g

Nutrition information is automatically calculated and should be considered an estimate only. Actual values may vary depending on the specific brands and ingredients used. Nutrition values include the optional salt; omitting it will reduce the sodium content to 12mg per serving.