Homemade Starbucks Sugar Cookie Latte | Copycat Recipe скачать в хорошем качестве

Homemade Starbucks Sugar Cookie Latte | Copycat Recipe

Learn how to make a hot Starbucks Sugar Cookie Latte copycat at home with this easy sugar cookie latte recipe. This homemade sugar cookie latte uses simple ingredients like espresso, warm milk, vanilla extract, and a hint of almond to create that classic holiday sugar cookie flavor. I’ll walk you step by step through making a hot sugar cookie latte at home, including how to steam and froth the milk so it tastes like your favorite coffee shop drink. Watch this sugar cookie latte tutorial to get the exact recipe, sugar cookie flavor tips, and simple variations you can use all winter. Ingredients: Double Shot of Espresso (or 4 oz very strong coffee) 1 1/4 cup Milk (your preference) 1 tbsp granulated sugar 1 tbsp light brown sugar 1/4 tsp vanilla extract 1/8 tsp almond extract Dash of salt 1 sugar cookie crushed into crumbs Whipped Cream (optional topping) Sprinkles (optional topping) Here is the sugar cookie recipe we followed. It makes roughly 24 cookies. Our Easy Sugar Cookie Recipe: 2 3/4 cups All Purpose Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 cup (2 sticks) Unsalted Butter, softened 1 1/4 cups Granulated Sugar 1 Large Egg 2 tsp Lone Goose Bakery Vanilla Extract 1/4 tsp Almond Extract 1. Prep the oven and pans Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Mix dry ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3. Cream butter and sugar In a large bowl (or stand mixer), beat the softened butter and 1 ¼ cups sugar on medium speed for 2–3 minutes, until light and fluffy. 4. Add egg and vanilla Beat in the egg until fully combined. Mix in the vanilla extract and almond extract (if using). 5. Add dry ingredients Add the dry mixture in 2–3 additions, mixing on low just until combined. Stop when you no longer see dry flour; do not overmix. 6. Prepare the dough Scoop about 1 ½ tablespoons of dough per cookie (a small cookie scoop works well). Roll each portion into a smooth ball. 7. Bake Place dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake 10–12 minutes, just until the edges look set and the tops look slightly puffy and matte. The centers should still look soft and pale; they’ll finish setting as they cool. Remove the cookies from oven, cool, and enjoy! Check out more fun recipes, coffee syrups, vanilla extract, and more at: LoneGooseBakery.com