Copycat Starbucks Iced Sugar Cookie Breve Recipe

If you’ve ever stood in line during holiday season, cheeks still red from the cold, and ordered Starbucks’ iced sugar cookie latte with that buttery almond sweetness, you already know the magic. But if you’re like me and asked for it breve style (that rich, velvety version made with half-and-half), then you also know they don’t always list it on the board, but it’s secretly the best version.

This copycat Starbucks Iced Sugar Cookie Breve brings that creamy, cookie-shop-meets-coffee flavor right to your kitchen. It tastes like the holidays in a cup, cold but cozy, with all the sugar-cookie sweetness and a creamy richness that hugs every sip. Whether you missed the seasonal drop or just want a dreamy December treat in July, this is the kind of iced coffee that makes your day feel a little more sparkly.

Last winter, I had my first sugar cookie breve at a half-empty Starbucks tucked into a grocery store. I wasn’t even planning to order it, I was in a rush, but I saw someone else with it, snowflakes still melting on her scarf, and I thought, “Yep. That.” It tasted like warm mittens, like home. Now I make it whenever I need that feeling.

How to Make the Iced Sugar Cookie Breve

Start by mixing up a quick homemade sugar cookie syrup with vanilla, almond, and just a touch of butter extract for that baked-cookie aroma. Brew two shots of blonde espresso, chill them down a bit, then pour everything over ice and rich half-and-half. Finish with holiday sprinkles if you want the real Starbucks look, or keep it simple and let the drink speak for itself.

Nutrition facts (per 16 oz serving)

Calories: 310
Total Fat: 18 g
Saturated Fat: 11 g
Carbohydrates: 30 g
Sugar: 25 g
Protein: 6 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 3 minutes (syrup)
Total Time: 8 minutes
Servings: 1

For the Sugar Cookie Syrup

• 1 cup water
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp almond extract
• ⅛ tsp butter extract (optional but so worth it)

For the Drink

• 2 shots blonde espresso (or 2 oz strong coffee)
• 4 tbsp sugar cookie syrup
• 1 cup cold half-and-half
• Ice (enough to fill your glass)
• Holiday sprinkles (optional)

Tools You’ll Need

• Espresso maker or moka pot
• Blender or shaker (optional)
• Small saucepan
• Measuring cups & spoons
• Spoon or stirrer
• 16 oz glass

Instructions

Step 1: Make the syrup (5 minutes)

In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla, almond, and butter extracts. Let it cool, then store in a jar in the fridge. It keeps for up to 2 weeks.

Step 2: Brew and chill your espresso

Pull two shots of blonde espresso. Let them sit for a minute or two so they don’t instantly melt all your ice.

Step 3: Assemble the drink

Fill a tall glass about ¾ full with ice. Add 4 tablespoons of sugar cookie syrup. Pour in the espresso, then top with half-and-half. Stir gently to combine. Sprinkle with holiday nonpareils if you want that signature look.

Tips

• Use blonde espresso for a lighter roast that lets the cookie flavor shine.
• Always chill the espresso before pouring over ice to keep the texture velvety, not watery.
• Adjust syrup to taste. Start with 4 tablespoons, but 3 will do if you like it less sweet.
• Want it fancier? Shake the syrup, espresso, and half-and-half in a cocktail shaker, then pour over ice for a super frothy top.

What to Serve With

Morning cozy vibes

• Toasted almond biscotti – The almond from the cookie syrup meets its crunchy soulmate. Dunkable and perfect for that second sip.
• Warm apple turnover – Sweet, flaky, and slightly tart, this pairs beautifully with the buttery richness of the breve.
• Banana oat muffins – If you’re sipping this for breakfast, a warm muffin keeps things hearty without overwhelming the drink.

Midday pick-me-up

• Soft sugar cookies – Classic on classic. It’s like doubling down on comfort. Try them plain or frosted, depending on your mood.
• Cheddar crackers – The sharp, salty contrast makes each sweet sip pop. One of those “why didn’t I try this sooner?” combos.
• A turkey sandwich – Light and savory, especially good if you’re turning your breve into a light lunch.

Afternoon treat tray

• Dark chocolate bark with sea salt – That bitter-sweet snap against the creamy coffee is everything.
• Gingerbread bites – Especially if you’re sipping this around the holidays. Cinnamon spice and buttery coffee? Yes, please.
• Mini cinnamon rolls – Just warm enough, just sweet enough. Feels like a December morning in a bite.

Variations

Sugar Cookie Oatmilk Latte
Replace the half-and-half with creamy oat milk and you’ve got the dairy-free version Starbucks features during the holidays. Add an extra splash of syrup to bring out the cookie flavor.

Iced Sugar Cookie Cold Brew
Skip the espresso and use cold brew concentrate instead. Stir in the syrup and pour over ice and half-and-half. A little less creamy, a little more kick.

Blended Sugar Cookie Breve
Pop all the ingredients into a blender with ½ cup of ice. Blend just until frothy. You’ll get a cold foam-style texture that feels like dessert.

Hot Sugar Cookie Breve
Steam the half-and-half (or warm it on the stove) and pour over freshly brewed espresso with syrup. Cozy in a cup. Perfect for snowy mornings or fake-it-til-you-make-it winter days.

Sprinkle-Free Simplicity
Don’t feel like fussing with holiday toppings? Leave them off. The syrup carries enough seasonal charm on its own.

Ingredient Substitutes

Blonde Espresso

• Swap with: Medium roast espresso, strong brewed coffee, or even a bold instant espresso
• Note: If using darker roast, bump the syrup by 1 tablespoon to balance the bitterness

Sugar Cookie Syrup

• Swap with: A mix of vanilla and almond extracts stirred into simple syrup
• In a pinch: Try Torani’s Sugar Cookie syrup or mix vanilla creamer with a dash of almond extract

Half-and-Half

• Swap with: Oat milk (for dairy-free), 2% milk (for a lighter version), or a mix of milk and cream
• For indulgence: Use heavy cream blended with a splash of milk

Butter Extract

• Skip or swap with: A tiny knob of unsalted butter melted into the syrup, or a teaspoon of vanilla butter emulsion

Sprinkles

• Swap with: Crushed sugar cookies, colored sugar, or leave them off completely

Almond Extract

• Can omit, but adds that “sugar cookie” soul. If sensitive to nuts, skip it and add more vanilla.

Honest Review

After a few rounds of testing, this version of the Iced Sugar Cookie Breve honestly surprised me, in the best way. The syrup hits that nostalgic sugar-cookie vibe dead on, with just enough almond and vanilla to feel festive without tipping into fake or overly sweet territory. Using half-and-half really makes a difference too. It turns the drink into more of a treat than your usual iced latte, with that rich, almost dessert-like texture.

Would I say it’s exactly like Starbucks? Not quite. Starbucks has that slightly frothy top from their espresso machines and just the right amount of over-the-top holiday flair. But this? This is really close. It scratches the same cozy, cookie-sipping, December-in-a-cup itch, especially if you add the sprinkles. The homemade version actually lets you dial back the sweetness a bit too, which I honestly prefer.

If you’re someone who craves that seasonal drink but doesn’t want to pay $6 every time (or deal with the seasonal availability), this version is a total win. I’ve made it three times this week… and I regret none of them.