Sugar Cookie Coffee Creamer
If you love the Starbucks sugar cookie latte, you’re going to love this homemade sugar cookie coffee creamer. It’s creamy, cozy, and tastes just like a buttery holiday cookie in your coffee.
I make a lot of coffee creamers at home, and this one is a favorite during the holidays. It’s sweet, rich, and has that hint of almond that reminds me of my family’s Christmas spritz cookies.
Another reason I love making my own creamers? They’re made with real cream and milk, not oil.
Just check the back of a bottle of store-bought creamer and you’ll see why I skip it. (The first three ingredients in International Delight’s sugar cookie creamer are water, sugar, and palm oil. No, thank you!)
This homemade version is simple to make, uses real ingredients, and steams beautifully for hot drinks.
Try My Gingerbread Coffee Creamer Next! If you love cozy holiday flavors, my Gingerbread Coffee Creamer is another favorite this time of year. It’s made with real cream and milk (no oils here!) and flavored with molasses, brown sugar, and warm spices like cinnamon and ginger. It’s basically Christmas morning in your coffee mug.
Why You’ll Love This Sugar Cookie Creamer
Made with real dairy.
No oils or artificial creamers here — just heavy cream, milk, and real sugar. It tastes rich and natural, not fake-sweet.
Perfect for the holidays.
It adds that nostalgic sugar cookie flavor to your morning coffee or holiday latte.
Quick and easy.
All you do is make a quick sugar cookie syrup, then stir it into cream and milk. It takes 10 minutes tops.
Great for hot or iced drinks.
Because this creamer is real dairy, it can be frothed or steamed — ideal for making a cozy sugar cookie latte or poured cold into iced coffee, espresso or cold brew.
Ingredients You’ll Need
- Heavy cream
- Whole milk
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Butter extract
- Almond extract
Ingredient Notes
Cream + Milk:
I use a 2:1 ratio of heavy cream to whole milk. It’s thicker than half-and-half but not overly rich.
You can swap in other types of milk if you’d like. Just keep in mind the flavor and texture will change.
Sugars:
A mix of white and light brown sugar gives the syrup that buttery sugar cookie flavor. Avoid dark brown sugar since it can taste too molasses-like.
Flavor Extracts:
This is where the magic happens. Vanilla, butter, and almond extracts come together to create that “fresh from the oven” cookie flavor.
Almond can be strong, so if you’re unsure, start small and adjust to taste, or leave it out if you prefer. You can always add more in, but you can’t take it away!
How to Make Sugar Cookie Coffee Creamer
- Make the Sugar Cookie Syrup: In a small saucepan, bring water to a boil. Add both sugars, reduce heat, and simmer for about 5 minutes until dissolved. Remove from heat, then whisk in the vanilla, butter, and almond extracts. Let cool for about 5 minutes.
- Combine with Cream and Milk: Once the syrup is cool, whisk in the heavy cream and milk until smooth and combined.
- Bottle and Refrigerate: Pour into a clean jar or bottle and store in the refrigerator for up to a week (or until the earliest dairy expiration date). Shake before using.
Making the Sugar Cookie Syrup:
Here’s a look at how the sugar cookie syrup comes together on the stove.
Combining Syrup with Cream & Milk:
Once the syrup cools, it’s time to stir in the cream and milk to turn it into rich, pourable creamer.
Recipe Notes
Add extracts off-heat: Heat can dull the flavor of extracts, so always stir them in after removing the syrup from the stove.
Want it sweeter or thicker? Substitute some or all of the milk with sweetened condensed milk.
Make extra syrup: If you plan on making this creamer often, make a larger batch of sugar cookie syrup to keep in the fridge for up to a few weeks. Then it’s easy to mix up a new jar of creamer anytime.
How to Use Sugar Cookie Creamer
This creamer is delicious just splashed into your morning coffee, but it’s also perfect for homemade lattes.
- Hot Sugar Cookie Latte: Steam or froth the creamer and pour it over espresso that’s been sweetened with vanilla or sugar cookie syrup.
- Iced Sugar Cookie Latte: Pour espresso over ice, add sugar cookie syrup if you’d like it extra sweet, then top with cold creamer.
- Sugar Cookie Hot Chocolate: Warm some creamer with chocolate sauce for a cozy chocolate cookie drink.
More Holiday Coffee Creamer Recipes
If you love making your own, try one of these next:
- Gingerbread Coffee Creamer – warm and spicy with molasses and ginger
- Cookie Butter Coffee Creamer – sweet and spiced with cinnamon cookie flavor
- Cinnamon Roll Coffee Creamer – creamy with vanilla and brown sugar warmth
Once you make your own sugar cookie creamer, it’s hard to go back to store-bought. It’s quick, festive, and such a fun way to make your morning coffee feel a little more special.
Sugar Cookie Coffee Creamer
Homemade Sugar Cookie Coffee Creamer is made with a sweet sugar cookie–flavored syrup for the perfect holiday touch. It comes together in just 10 minutes and is delicious splashed in coffee or steamed for cozy lattes.
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup white sugar
- 1 1/2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/4 teaspoon almond extract
Instructions
- In a saucepan, bring water to a boil and add in both sugars. Immediately reduce heat to low and simmer for 5 minutes until sugars are dissolved. Remove syrup from heat and whisk in vanilla, butter and almond extracts. Set aside to cool.
- When the syrup has cooled to room temperature (about 5 minutes), whisk in the heavy whipping cream and milk.
- Add sugar cookie coffee creamer to a 16 fluid ounce or larger glass jar. Preferably, sterilize a heat-safe glass jar by boiling it water prior to use. Store creamer in the refrigerator for up to a week, or sooner if either milk expires before that time.