Building Cookie Flavors

Making a Flavor Profile

book 1 - Building Cookie Flavors

Write every flavor or ingredient you love on individual note cards and then start mixing and matching the cards in sets of no more two or three flavors until you have some interesting sound combinations. You want a taste of each flavor in every bite and too many flavors end up covering each other up.Research cookie, cake, and cupcake flavor combinations at a local bakery. Do the same at a chocolate shop or candy store. 

Research cookie, cake, and cupcake flavor combinations at a local bakery. Do the same at a chocolate shop or candy store. 

Wander around the grocery store. Look for ingredients that could be incorporated into cookies beyond the baking aisle. Freeze-dried fruit, breakfast cereals, bread and cake mixes, jello powder and instant pudding, candies, powdered beverage drinks and frozen fruit concentrates. Be open to savory flavors as well as sweet. Trail Mix Chocolate or Caramel Pretzel as examples.


Dry ingredients tend to be the easiest to incorporate into a cookie recipe but wet ingredients work well too as long as you can achieve a lot of flavor with very little liquid.

Consider the moisture content of your finished cookie dough when adding powdered or liquid flavor ingredients. If your finished dough is sticky it’s too wet and if it cracks or crumbles it’s too dry. Carefully add a little more flour or an additional egg white to bring the dough back to a non-tacky pliable consistency. You can typically add small bits of solid ingredients such as coconut, sprinkles, mini chips, etc., without needing to adjust the base recipe.

When adding dry ingredients that are solid pieces rather than powder, consider grinding them in a food processor so the pieces are no larger than crystal sanding sugar. This will allow the flavor to be distributed evenly through the cookie and add extra richness to the overall taste without interfering with the clean edges and smooth surface of the cookie. Grinding will also prevent weak areas from forming in the cookie from larger bits that melt during the baking process.

Play with the sugars and butter you use. There’s a wide range of grinds and flavors of sugar, particularly as you move into the brown (molasses) sugars. Use half white sugar to retain the structure of the cookie and then experiment with the other half called for in the recipe. The darker sugar colors lend themselves to a denser flavor profile complimenting ingredients like chocolate, caramel and nuts. Switching out softened butter for solidified browned butter is another way to deepen the flavor plus make for a cookie that has added moisture. Water content is lost when browning butter so if the butter is measured prior to browning the volume of butter will be noticeably less than called for in the recipe. Adjust for the difference by adding in a little more regular softened butter with the browned butter.

Changing out the flavor of icing to accompany different cookie flavors is not necessary, since vanilla works well to enhance all other flavors.  You don’t want to end up with left over icing in a variety of flavors. The recommended frostings are vanilla, almond, lemon, and cream cheese. 

Thanks to Baking Sweet Hope for the article.

Thanks to Cooking Gifts, Insignia for the picture.