Simmer the water and brown sugar

• Combine the water and brown sugar in a saucepan over medium heat.
• Bring to a simmer and stir until the brown sugar is fully dissolved.

Stir in the remaining ingredients

• Remove the saucepan from the heat.
• Stir in the cookie butter, salt, cinnamon and vanilla extract.

Mix until smooth

• Whisk everything together until fully combined and homogeneous.

Store the syrup

• Transfer the syrup to a glass jar.
• Refrigerate or keep on the counter, then use for cookie butter lattes.