Low Flavor in Sugar Cookies

Try cookie nip

@Econlady posted:

Try cookie nip

I have cookie nip and I've used it a few times. I actually don't care for it. I prefer using the almond flavor.

@Kimbercakes posted:

I have cookie nip and I've used it a few times. I actually don't care for it. I prefer using the almond flavor.

My friends that I make cookies for love it.  My recipe uses a little more flour an no salt.  I use between one and two tablespoons of flavoring,  the woman who taught me to make sugar cookies told me that people lose their sense of flavor as they age, so in sugar cookies she doubles her vanilla.  also use unsalted butter.  I read salt can take away the sweetness.

I rarely makes vanilla sugar cookies anymore.  I use Julia ushers gingerbread recipe for 3D construction.  Everyone loves the flavor and it has minimal spread.  It is also very soft.  Great recipe!   It is made with crisco.

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.

@Julia M. Usher posted:

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.

Thank you. Do you have any flavoring brands you recommend for almond? I am using lorann almond emulsion currently. But I feel like I have to use A LOT! Even in the royal icing.

I actually find most almond extracts quite powerful. (Even within a flavoring category, like extracts, intensity varies a lot from particular flavor to flavor. For instance, 1/4 teaspoon of almond extract flavors much more noticeably than 1/4 teaspoon vanilla extract.) I use McCormick or a standard grocery store brand of PURE almond extract when I want almond flavoring, and I find it flavors well. (Though you may need to amp up the quantity for your tastebuds.)

Honestly, I can't say I'm a fan of a lot of the Lorann emulsions; those I've tried were artificial flavorings, and they tasted fake to me. I know they have some natural ones, but I typically flavor with zests and ground spices, and all-natural flavorings.

The all-natural Boyajian citrus oils are extremely intense (http://www.boyajianinc.com/baking.html), though I haven't tried their other flavorings, for reasons noted (I use zests and ground spices a lot). You might check them out.

I've just started decorating cookies all the time, and I've never liked sugar cookies.  Not even as a kid!  The only sugar cookie recipe I like has a ton of cinnamon.  Now THAT works!!!  Other than cinnamon sugar cookies, I'm sticking with shortbread, gingerbread, and chocolate cookies. 

I have a completely different question. A whole teaspoon of salt ??!? I've never used that much before. Doesn't that taste salty? I don't add more than a pinch of salt. @Kimbercakes

@Icingsugarkeks posted:

I have a completely different question. A whole teaspoon of salt ??!? I've never used that much before. Doesn't that taste salty? I don't add more than a pinch of salt. @Kimbercakes

No.. I make sure to mix the salt in really well with the flour. I always thought salt was what brought out the taste?

I made the cookies again  with the same recipe using a new bottle of almond emulsion and these came out good. I am wondering if the other bottle I used wasn't as potent, even though it said it doesn't expire until sept. It also says to shake the bottle first and I didn't do that... so maybe this is why they didn't have much flavor. This time I did put in 2.5 teaspoons of almond emulsion  and 1 tsp. double vanilla extract instead of one tsp. of almond though. So I guess I will do that from now on. Tried almond extract and that didn't have much flavor. I'm always afraid to try new flavors!! I hate wasting ingredients if it doesn't turn out good. I bought some of the Lorann's princess cake and cookie emulsion but I haven't tried I yet. I read some people on here don't like that brand, but I think the almond one tastes good.

Salt is a flavor enhancer, and, with the amount of flour called for in this recipe (5 cups), 1 teaspoon of salt isn’t out of the norm.

@Kimbercakes posted:

No.. I make sure to mix the salt in really well with the flour. I always thought salt was what brought out the taste?

Yes, it is. Julia writes that this amount is not unusual. I've just never used so much salt myself. I will try it out though. @Kimbercakes

@Julia M. Usher posted:

Salt is a flavor enhancer, and, with the amount of flour called for in this recipe (5 cups), 1 teaspoon of salt isn’t out of the norm.

Thank you for this Info! I've just never used so much salt myself. I will try it out though. @Julia M. Usher

@Icingsugarkeks posted:

Thank you for this Info! I've just never used so much salt myself. I will try it out though. @Julia M. Usher

I just checked my gingerbread recipe, which also calls for 5 cups of flour, and it only has 1/2 teaspoon of salt in it. So it won't hurt to use less than 1 teaspoon, I'm sure.