Cookie Nip Emulsion Flavoring for Dough, Icing, Frosting and more - 8 oz
IMPORTANT! Only ONE (1) BOTTLE of Cookie Nip qualifies for FREE SHIPPING on orders $36 - $50.
• If your order total is between $36 - $50 and you purchase more than one bottle of Cookie Nip, only one (1) bottle will be shipped. We will refund the value paid for the extra bottle(s).
• If your order is between $36 - $50 and you need more than 1 bottle of Cookie Nip, PLEASE PAY FOR ADDITIONAL SHIPPING (listed on the dropdown menu as "Shipping Per Extra Bottle"). Please make sure you adjust this quantity per additional bottle in cart.
• Orders $51+ are allowed TWO (2) bottles of Cookie Nip without extra shipping charges.
Cookie Nip is a rich butter sweet blend of vanilla bean and salted caramel. It can be used in cookies, cakes, cupcakes, royal icing, frosting, fondant, candy, pies, muffins, ice cream, pancake mix, oatmeal, coffee, bread, cheesecake, whipped cream, and much, much more!
Simply replace teaspoon for teaspoon for any recipe calling for vanilla.
Ingredients: Glycerine, Propylene Glycol, Water, Natural and Artificial Flavors, Xanthum Gum, and Potassium Sorbate.
Allergen information: Some ingredients are produced in a facility where nuts may have been present, but dedicated lines are used.
Shelf life: 2 years
Note: This item cannot be shipped outside the US
THREE OF OUR FAVORITE COOKIE NIP RECIPES:
1. Cookie Butter Roll Out Sugar Cookies
1 ½ sticks butter, softened • ½ cup cookie butter (found near the peanut butter in grocery stores) • 2 eggs • 1 teaspoon Cookie Nip • ½ cup granulated sugar • 1 cup brown sugar • ¼ teaspoon ground cinnamon • ½ teaspoon salt • ¼ cup corn starch • 3 cups all-purpose flour
Preheat oven to 350 degrees. In an electric mixer fitted with paddle attachment, mix butter, cookie butter, eggs, and Cookie Nip. Add sugar, brown sugar, cinnamon, salt, and corn starch. Cream the mixture for one minute.
Slowly add the flour to the mix and mix until the dough pulls away from the edge of the bowl. If dough is sticky, continue adding flour ¼ cup at a time until desired consistency is achieved.
Roll out between 2 sheets of parchment paper and rolling guides to ensure that all cookies are the same thickness.
Bake at 350 degrees for 15 minutes or until edges are slightly brown. Remove from baking stone / sheet and allow to cool on a parchment covered flat baking pan. Frost with Cookie Nip flavored glaze (below)
Cookie Nip Decorating Glaze
2 lbs. powdered sugar, sifted • 3 tablespoons corn syrup • 2/3 cup warm water with ½ teaspoon salt dissolved in it • 2 teaspoons Cookie Nip (or more if you’re a fan!)
In an electric mixer fitted with paddle attachment, mix ingredients until combined. Scrape edges of the bowl. The desired consistency is thicker than glue, thinner than toothpaste. If air bubbles appear on the surface, the frosting is too thin. Add ½ cup powdered sugar to fix. If it is too thick, add one more teaspoon of water.
2. Oreo Sugar Cookies | Roll out sugar cookies kicked up a notch
Ingredients:2 sticks softened butter • 1 cup granulated sugar • 1 large egg • 1 teaspoon Cookie Nip • 2 ¾ cups all-purpose flour • 2 tablespoons corn starch • ½ cup Oreo crumbs
Put a bag of Oreos, cream, and all, in the blender and chop into crumbs. Store oreo crumbs in a Ziploc bag in the freezer if you do not use them all. Preheat oven between 325º and 350º F.
Mix the first six ingredients in an electric mixer fitted with the dough hook. The mixture will be fully mixed when the dough develops and mops itself off the edge of the bowl. Add Oreo crumbs.
Roll out between rolling sticks and parchment paper. You can cut any shape and size, but we recommend using a cutter because you want a sharp cut with all those crumbs added to the dough.
Bake on a stone for 15-18 minutes. Remove from the stone and cool on a pan covered in parchment paper.
You can frost like decorated cookies or serve plain. These are delicious with flood frosting and buttercream.
3. Creamsicle Sugar Cookies | Soft buttery cookie exploding with orange flavor
1 cup butter, softened • 1 cup sugar • 1 egg • 1 teaspoon Cookie Nip • 2 cups all-purpose flour • 1 teaspoon baking soda (optional) • 1 teaspoon salt • 2 packages of Sunkist Orange Singles to Go
Preheat oven to 350 degrees. With an electric mixer, cream butter, sugar, egg, and Cookie Nip until light and fluffy. Add remaining ingredients and blend. Scrape sides of bowl and mix again.
Roll dough into 1” balls and arrange on a baking stone. Flatten each ball with your hand or the bottom of a glass.
Bake 10-12 minutes until edges are slightly brown. Remove from stone to a parchment covered cookie pan.
1 block of cream cheese - 8 oz. • 4 tablespoons butter • 1 cup powdered sugar • ½ teaspoon Cookie Nip • 1 package Sunkist Orange Singles to Go
Mix in electric mixer. Scrape bowl and mix until creamy.
Using a knife, smear the creamy frosting on the top of each cookie. Garnish with orange zest or sprinkles if you prefer.
Source: Cookie Nip