Skip to main content

I feel like my sugar cookies have a low flavor, no matter how much flavoring I add! I am putting in 2 teaspoons of double intensity vanilla extract and one and a half teaspoons of almond emulsion. This is a recipe with 5 cups of flour, 2 cups of butter, 2 cups sugar, and 1 teaspoon salt. I try and make up for the flavor when I do the royal icing, but I just don't understand why the cookies themselves aren't that flavorful. Any ideas or tips? Or are sugar cookies not supposed to be that strong of flavor and the flavoring mostly comes from the icing? The recipe only calls for 3 tsps. vanilla, so I feel like I'm already doing way more than that. Any other recipe I've seen has the same amount or less.

Last edited by Julia M. Usher
Original Post

Replies sorted oldest to newest

@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.

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 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.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×