Hi, all, I am redirecting this question from the blog and into this forum. Can you help out Anyta? I'm assuming that she's asking if a sugar cookie recipe in general (not a particular one) can be altered, but perhaps she can clarify when she sees this post?! Many thanks!
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My quick answer: Yes, you can always modify the flavor of a sugar cookie recipe. I often add zest, nuts, extracts, and/or oils to do so. Since flavor/taste is a rather subjective thing, and all additives (i.e., extracts vs. oil) have different flavoring power, I suggest adding flavorings gradually and flavoring to taste. As you go, taste a bit of the dough raw and also baked; then adjust flavorings as desired.
Absolutely: butter vs. margarine, emulsion vs. extracts, leavening vs. no leavening, cream butter & sugar first vs. add everything but the flour at once. Julia is right, though (of course) 
It's mostly about the flavoring.
My newest one I played with was Orange and Poppyseed, turned out really yummy but like Julia said I had to monitor the amount of Orange extract I added to get the taste that I wanted A bit of (yummy) trialling is always welcome in my house, I am sure it will in yours too
As an extension of this thread...emulsions vs extracts...what is the popular vote? I've recently discovered emulsions at my local bulk store and was considering trying them...thoughts? If this is the wrong place, please move my question
As an extension of this thread...emulsions vs extracts...what is the popular vote? I've recently discovered emulsions at my local bulk store and was considering trying them...thoughts? If this is the wrong place, please move my question
Gracie - yes, it's always best practice to start a new topic when you have a new question; otherwise people won't easily find your question when embedded in another thread. Please do this going forward rather than adding into another thread. I've moved this one (about emulsions vs. extracts) to a new area. Please follow the link (above) for responses to it. And, everyone, please answer that question in the new link, not here. But continue to respond to the original question at the very top here. Thanks!
I also deleted Kimbo's Cookies response to the emulsion question (that was once here) and moved it to the new topic.
I too like to play with cookie flavors. I had found a 'thin mint' roll out recipe, which while 'ok', I knew I could do better. So I now use LiaLoa's chocolate roll out recipe and add 1/3 C. Thin Mint 'bits' finely chopped and 1/2 t. Creme de Menthe emulsion (or 1/4 t. peppermint extract would do the same thing). This cookie dough is addictive, and while I have 'trained' myself to not eat a lot of cookies now that I bake so much, these I have to decorate and bag FAST so I don't munch on them they are soooo good!
The down side to these additions is you sacrifice a really smooth top to you cookie, hey, I'm good with that. I also found an Oatmeal Raisin Roll Out Cookie recipe that is simply delish. A bit of work since I hand cut the raisins to be tiny, and chop the oatmeal in a blender to make it fine, but that is a really good cookie, but again, no smooth top for decorating!
