When a sugar cookie recipe just says "butter," am I to assume it means salted or unsalted butter? The recipe has me add 1 tsp of salt. So I've been using unsalted butter. The cookies don't really have any flavor though. So I'm wondering if there's not enough salt? I put in 3 tsp. of vanilla. 

Original Post

if you add baking powder It sounds like a sugar cookie and I use unsalted butter.  I would say double the vanilla.  As we get older our taste buds get weaker, so more vanilla.  What I would do instead is use cookie nip instead of vanilla.  It’s a great flavor that my tasters love.  It’s also quite good.

Icingsugarkeks posted:

Hi, @Kimbercakes , I think 1 teaspoon of salt for this recipe sounds like a lot. I myself use it very sparingly. I use butter like Econlady unsalted.

Hi @Econlady , What is cookie nip? I haven't heard that yet. (or can't translate it?)

Let me first say I also don’t put salt in my vanilla sugar cookie recipe.  Also, I read that salt takes away from the sweetness in cookies, so use unsalted butter.  Do a search on cookie nip.  It was debuted at CookieCon and it’s a new flavor.  It’s kind of a vanilla salted flavor combo that is delicious.  Use it in the same amount as you use vanilla.  It’s also available on Amazon, but a little more money to cover shipping.  It’s reasonably priced and lasts a long time.  People who had loved my sugar cookies prefer the ones with cookie nip.  I have found only one person that hasn’t like cookie nip.

May I add some advice on your recipe?  If not then don’t read.  I use around six cups of flour to 2 cups of butter.  Then I roll out between parchment paper and plastic wrap.  I use very little flour.  Actually for my cutters and spatula I use an equal combo of powdered sugar and flour.  This works better for me because it’s easy to tell when the dough is done mixing, the dough is easy to work with and the dough doesn’t get dried out.  

best of luck with your cookies!

Econlady posted:
Icingsugarkeks posted:

Hi, @Kimbercakes , I think 1 teaspoon of salt for this recipe sounds like a lot. I myself use it very sparingly. I use butter like Econlady unsalted.

Hi @Econlady , What is cookie nip? I haven't heard that yet. (or can't translate it?)

Let me first say I also don’t put salt in my vanilla sugar cookie recipe.  Also, I read that salt takes away from the sweetness in cookies, so use unsalted butter.  Do a search on cookie nip.  It was debuted at CookieCon and it’s a new flavor.  It’s kind of a vanilla salted flavor combo that is delicious.  Use it in the same amount as you use vanilla.  It’s also available on Amazon, but a little more money to cover shipping.  It’s reasonably priced and lasts a long time.  People who had loved my sugar cookies prefer the ones with cookie nip.  I have found only one person that hasn’t like cookie nip.

May I add some advice on your recipe?  If not then don’t read.  I use around six cups of flour to 2 cups of butter.  Then I roll out between parchment paper and plastic wrap.  I use very little flour.  Actually for my cutters and spatula I use an equal combo of powdered sugar and flour.  This works better for me because it’s easy to tell when the dough is done mixing, the dough is easy to work with and the dough doesn’t get dried out.  

best of luck with your cookies!

@Econlady Thanks for the tip! What flavor royal icing would I use to go with the cookie nip? I'm very partial to everything almond flavor in my baked goods. Would almond pair well with it? 

I recently purchased some two fold vanilla, so I will probably try that as well. Trial and error. I just hate wasting ingredients! 

A well-written recipe should specify the type of butter. If it doesn't, then use your own palate to gauge if more salt is needed. Salt definitely heightens flavor, so adding a touch more and/or increasing the additional flavoring sounds like it wouldn't hurt.

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