Cookie Butter Syrup is a type of coffee syrup that has distinctive notes of caramelized gingerbread and cinnamon.
What I love about this rich simple syrup is that tastes just like a Lotus Biscoff speculoos cookie. That’s because Biscoff cookie butter spread provides all the flavor in this easy 3-ingredient recipe.
The Lotus brand of speculoos cookies, known as Biscoff (biscuits + coffee), are a crunchy treat full of warming spices like cinnamon, ginger and nutmeg that many people enjoy alongside a cup of hot coffee or tea.
Cookie Butter Syrup, has all the spicy flavor of the cookie, but is used for sweetening coffee or tea.
And let me tell you, it makes the most delicious cookie butter latte!
RELATED RECIPE: Easy Cookie Butter Latte (Biscoff Flavored)
Why You’ll Love this Recipe
- This cookie butter syrup recipe only has 3 ingredients but is packed with rich, caramelized, gingerbread flavor. It only takes minutes to make a batch, so it’s easy to make again-and-again. I also use it to make homemade cookie butter coffee creamer.
- If you love decadent coffeehouse lattes, then you’re really going to love my cookie butter latte recipe, made with this syrup. To make a next-level latte, top it with copycat Starbucks whipped cream and crumbled Lotus Biscoff cookies.
- Cookie butter syrup isn’t just for coffee. A drizzle on ice cream is to die for. Maybe that’s a touch dramatic, but it’s definitely delicious.
Ingredients for Cookie Butter Syrup
This quick and easy cookie butter syrup recipe only has 3 ingredients!
You can make a jar in under 10 minutes, so it’s ready to add to your coffee in no time. Here’s what you need.
- Sugar
- Water
- Cookie Butter Spread (Lotus Biscoff or favorite brand)
Sugar: To make simple syrup, I use granulated sugar. If you would like a bit more of a caramelized flavor you can use half white sugar and half brown sugar.
Water: Water is a key component in homemade simple syrup recipes, which is why I always recommend use filtered water.
If you don’t have filtered water, a Brita filter pitcher works great at removing impurities.
Biscoff Cookie Butter Spread: All the cookie butter flavor in this recipe comes from the pre-made spread. Be sure to get the creamy kind, not crunchy.
For this recipe, I always use Biscoff brand, but a lot of people love Trader Joe’s Speculoos Cookie Butter spread, too.
My Pick for Cookie Butter
For cookie butter syrup with authentic Biscoff flavor, use creamy (not crunchy) Lotus Biscoff cookie butter spread.
How to Make Cookie Butter Syrup
- In a small saucepan, make simple syrup by combining sugar and water. Bring to a boil over medium heat, then simmer for 5 minutes, stirring often until sugar is dissolved.
- Over low heat, whisk cookie butter into simple syrup until smooth. Remove from heat.
- Let cool, then transfer syrup to a clean, sterilized bottle. Refrigerate cookie butter syrup for up to 2 weeks.
Detailed recipe and instructions are in recipe card at bottom of post.
Tips for Making Cookie Butter Syrup
- Don’t boil syrup mixture after adding cookie butter. This may make the syrup crystalize.
- Let the syrup cool before transferring to a jar that’s been sterilized in boiling water. Be careful; hot sugar can cause burns.
- For thicker syrup, increase the amount of cookie butter spread to your preference.
- To make a gooey cookie butter sauce for ice cream, double the amount of cookie butter and refrigerate the sauce over night.
More Coffee Syrup Recipes
- Starbucks Sugar Cookie Syrup Copycat Recipe
- How to Make Brown Sugar Simple Syrup Like Starbucks
- Starbucks Apple Brown Sugar Syrup Copycat Recipe
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Cookie Butter Syrup
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.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons cookie butter, Biscoff or similar
Instructions
- In a small saucepan make simple syrup by combining sugar and water. Bring to a boil over medium heat, then simmer for 5 minutes, stirring often until sugar is dissolved.
- Over low heat, whisk cookie butter into simple syrup until smooth. Remove from heat.
- Let cool, then transfer syrup to a clean, sterilized bottle. Refrigerate cookie butter syrup for up to 4 weeks.
Notes
- For an even richer and thicker cookie butter syrup, increase the amount of Biscoff spread as desired.
- Use this coffee syrup for making cookie butter lattes. Be sure to top with whipped cream and crushed speculoos cookies.
- This cookie butter syrup is a delicious ice cream topping. Refrigerate overnight for a cold syrup that's the right consistency.
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