Reply to "Low Flavor in Sugar Cookies"

Hi! So, different types of flavorings have different flavoring intensity. A lot of the flavor in alcohol-based flavorings (such as extracts) disappears with the evaporation of the alcohol during baking. So if you want to retain a lot of flavor, you should use oil-based flavorings (some are very intense and a teeny bit goes a very long way) or bakery emulsions that are specially formulated not to burn off in the oven. With vanilla, you could also try flavoring with the seeds (wonderful flavor, though you will see specks). For citrus flavors, a little finely grated zest really amps up the flavor. I love to sprinkle seeds (like anise or crushed coriander) under the dough, so that it bakes into it. Each time you hit a seed, you get a burst of intense flavor - but, of course, you see the seeds, and they impact the cookie texture a bit. So there are lots of ways to get more flavor, but adding more extract is one of the least efficient ways to do so.