Starbucks Just Released the Spritz Recipe That Inspired Its New Sugar Cookie Latte
Amrita Thakkar
We don’t know about you, but we’ve been busy trying out all the new Starbucks holiday drinks. While losing the Eggnog Latte was a blow, our favorite coffee chain has made up for it by adding a brand-new drink to the menu: the Sugar Cookie Almondmilk Latte! The sugar cookie-flavored beverage is the first non-dairy coffee drink on any Starbucks holiday menu ever—and it’s inspired by a classic recipe many of you might already know.
Yep, that’s right, the Sugar Cookie Almondmilk Latte takes its inspiration from the famous spritz cookies, a recipe that gets its name from the German word spritzen, which means squirt. The best part? Starbucks just released the spritz cookie recipe for us to bake!
What’s in a Sugar Cookie Almondmilk Latte?
Before we get started, let’s take a quick look at the flavors in the latest Starbucks latte. It’s made with sweet sugar cookie-flavored syrup, mixed with Starbucks Blonde Espresso and almondmilk and topped with festive red and green cookie sprinkles. It tastes equally delicious hot or cold, so you can pick either depending on your mood.
Rosalyn Batingan standing next to her Christmas Spritz Cookies
The brains behind the recipe is Starbucks partner Rosalyn Batingan. Her team’s resident foodie and baker, she fiddled with her sugar cookie recipe to create the perfect beverage inspiration—resulting in a light, buttery cookie with a subtle almond flavor. And now, you can recreate her spritz cookie recipe at home!
How to Make Spritz Cookies
Ingredients
1 cup salted butter, softened
1/2 cup sugar
large egg
1 teaspoon small-batch pure vanilla extract
1 teaspoon pure almond extract
1/8 teaspoon kosher salt
2-1/4 cups flour, unbleached white
Red and green sprinkles
Directions
Step 1: Cream, then mix wet ingredients
Preheat the oven to 375°F. Cream together butter and sugar until pale yellow, about 3 minutes. Be sure to scrape down sides of bowl as needed. Add egg, vanilla extract, almond extract and salt until creamy.
Step 2: Add in flour
Slowly add flour to cream mixture until dough comes together.
Step 3: Pipe and decorate
Place dough into cookie press and pipe onto an ungreased cookie sheet lined with parchment paper. Decorate with sprinkles in whatever formation you want.
Bake 6-8 minutes until slightly brown and let cookies cool on a wire rack.
Still in the Christmas spirit? Bake up a storm with these other holiday cookies or check out the Starbucks winter secret menu for drinks that’ll keep you going through the cold weather months.
Our Favorite Spritz Cookie Recipes
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This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois Go to Recipe
I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
I use my grandmother's antique cookie press to make these festive cookies. I'm the only one in the family that can still get it to work!— Suzanne Kern, Louisville, Kentucky
My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
When I began to use my spritz press, this mocha recipe was the first flavor combination I tried. It took a few attempts to get the hang of it, but now I'm playing with a new dough and disc every time I make them. I plan on making several batches throughout the year. —Shelly L. Bevington, Hermiston, Oregon
I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
I tried substituting rum extract for vanilla in a classic Christmas recipe, and the end result was a cookie that tasted a lot like eggnog! —Lisa Varner, El Paso, Texas
Peanut butter make these delicious cookies different from other spritz. The chocolate drizzle makes them extra special. —Dolores Deegan, Pottstown, Pennsylvania
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana
I get so busy during the Christmas season that cutout cookies are a hassle. But I love gingerbread and spritz cookies so I combined my favorite recipes and was pleased at the results.—Sherry Gazelka, Iron, Minnesota
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green. —Irmgard Sinn, Sherwood Park, Alberta
As far back as I remember, I have loved cardamom. My grandmother often added the spice to her baked goods. I usually make these cookies with a spritz press—and camel disk—that I found at a thrift shop. It reminds me of a time when I rode a camel in the desert while deployed with the Navy. Of course, any design will do! —Crystal Schlueter, Northglenn, Colorado
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland
I love to make spritz cookies. Each year I make several varieties of cookies and then deliver them to friends. I love to watch them crack a smile when they see a plate full of cookies. —Margaret Otley, Waverly, Nebraska
Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. —Jo-Anne Cooper, Camrose, Alberta
This recipe originally came from my sister-in-law, and I tweaked it a bit and made doubly delicious cookies. You can make all different kinds of shapes.—Patricia Kutchins, Lake Zurich, Illinois
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York
After taking a trip to Vermont during maple harvest season, I just had to make something using maple syrup. Because I love maple, walnuts and spritz cookies, I combined all those elements to create these perfectly delicious bites. I adore the aroma when these are baking.
I've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. —Dee Lein, Longmont, Colorado
I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. —Nancy Ross, Alvordton, Ohio
It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays. —Sharon Claussen, Wheat Ridge, Colorado
You can decorate these pretty Christmas trees with other types of sprinkles if you don't have the gold dust. The filling alone makes the cookies special and so delicious! —Linda Sweet, Cornwall, New York
This quick recipe makes a lot of cookies, and the peppermint flavor is a change from traditional spritz cookies. I tint some of the dough green or red, and I leave the rest white. The decorating ideas are endless! —Carole Resnick, Cleveland, Ohio
My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet—a cross between a shortbread and a sugar cookie. —Cheryl Costilow, Amherst, Ohio
A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York
A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas
As much as I love snickerdoodles, I needed something smaller and a bit more special for my cookie swap. I gave them a simple makeover by using a cookie press and adding warm chai spices.—Elisabeth Matelski, Milwaukee, Wisconsin
