Turn your kitchen into your favorite holiday coffee shop with this easy Copycat Starbucks Iced Sugar Cookie Latte — made with Java Momma Holiday Sugar Cookie Coffee. It’s sweet, cozy, buttery-cookie goodness over ice, and you don’t have to leave your stretchy pants.
Recipe overview: Strongly brewed Holiday Sugar Cookie coffee (or espresso), a quick brown sugar–vanilla–almond “sugar cookie” syrup, dairy or almond milk, ice, and plenty of festive sprinkles. Make it in about 10 minutes — no drive-thru required.
Why You’ll Love This Iced Sugar Cookie Latte
- Tastes like a fresh-baked sugar cookie thanks to the buttery, vanilla notes in Holiday Sugar Cookie coffee.
- Cheaper than the drive-thru and you control the sweetness.
- Easily made dairy-free with oat milk or almond milk.
- Perfect for batching for holiday brunches, cookie swaps, or Christmas morning.
Ingredients You’ll Need
For the coffee
- 1/2 cup strongly brewed Java Momma Holiday Sugar Cookie Coffee, cooled
Barista-style: Use 1–2 shots of espresso brewed with Holiday Sugar Cookie if you have an espresso machine.
For the sugar cookie syrup
- 2 tablespoons light brown sugar, packed
- 2 tablespoons water
- 1/4 teaspoon pure vanilla extract
- 1–2 drops almond extract (optional but very “sugar cookie”)
- Pinch of salt
To assemble the latte
- 1/2–3/4 cup milk of choice (2%, whole, oat, or almond)
- Ice cubes
- Whipped cream (optional, for topping)
- Holiday sprinkles or sanding sugar, for garnish
Pro tip: Use vanilla almond milk for an extra sugar-cookie flavor boost.
How to Make a Copycat Iced Sugar Cookie Latte
- Brew the coffee. Brew Holiday Sugar Cookie coffee nice and strong (about 2x your usual strength). Let it cool slightly, or pour over a few ice cubes to chill quickly.
- Make the sugar cookie syrup. In a small saucepan or microwave-safe cup, combine brown sugar and water. Heat just until the sugar dissolves, then stir in vanilla, almond extract, and a pinch of salt. Set aside to cool slightly.
- Fill the glass. Add ice to a tall glass. Pour in 2–3 tablespoons of the sugar cookie syrup (to taste).
- Add the coffee. Pour the cooled Holiday Sugar Cookie coffee over the syrup and ice. Stir well to combine.
- Finish with milk. Top up the glass with your milk of choice, stirring again to blend everything together.
- Garnish and serve. Top with whipped cream if you like, and finish with festive holiday sprinkles. Sip and enjoy that sugar-cookie-in-a-cup magic.
Tips, Swaps & Make-Ahead Ideas
- Make a syrup batch: Double or triple the sugar cookie syrup and keep it in the fridge for up to a week for quick lattes.
- Go dairy-free: Oat milk gives the creamiest dairy-free result and tastes amazing with the sugar cookie flavors.
- Less sweet? Start with 1 tablespoon of syrup and add more only if you want it sweeter.
- Make it hot: Use hot Holiday Sugar Cookie coffee, warm milk, and stir the syrup directly into the mug. No ice, same cozy vibes.
- Add extra sparkle: Dip the rim of the glass in a bit of syrup, then in sanding sugar or crushed sugar cookies.
More Ways to Use Holiday Sugar Cookie Coffee
Once you’ve fallen for this iced latte, try my Holiday Sugar Cookie Tiramisu Cups for dessert and a Holiday Sugar Cookie Espresso Martini for the grown-ups. Same festive coffee, totally different moments.
