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In a pan over medium heat, combine the brown sugar and cookie butter. Allow the mixture to melt for a few minutes.
Once melted, pour in the water and stir well to combine.
Add the cinnamon and continue stirring until everything is well mixed.
After about eight minutes, check to ensure the mixture is fully melted and then remove it from the heat.
Let the mixture cool in the pan for 5 to 10 minutes.
Transfer the cooled mixture to a glass container and allow it to cool for another 5 to 10 minutes.
Stir in a pinch of salt and the vanilla extract, mixing thoroughly.
Pour the syrup into your chosen storage container, filling it to the top. Any excess syrup can be stored in a separate container.