12.02.2021
Top Extracts for Holiday Baking
Boost cookies, cakes, and frostings with anise, hazelnut, peppermint, Madagascar vanilla, and almond extracts. Tips on use and swaps.
- A small amount of extract goes a long way. Strong flavors like anise and peppermint need less than vanilla.
- Match extracts to recipes: hazelnut and chocolate pair well; almond adds cherry notes; peppermint brightens cocoa and frostings.
- Store extracts in a cool, dark place and check labels for pure versus imitation and for allergens like tree nuts.
There’s nothing like staring through frost-lined windows as you wait for the oven timer to ding. Winter is peak baking season, and you're excited to show off and share your talents with an array of holiday cookies, cakes, and pastries. Premium extracts enhance even the simplest recipes with just a tip of a teaspoon. We gathered our top extracts for flavoring all your wintery delights.
Anise Extract
From Italian Pizzelle cookies to German Springerle biscuits, anise is a popular winter flavor. The strong, sweet licorice taste is a nostalgic accent for holiday pastries. You can also use anise extract to flavor your own homemade after-dinner anisette.
Hazelnut Extract
Hazlenut’s sweet, earthy, and nutty flavoring makes rich holiday desserts like chocolate cake, pecan pies, and crinkle cookies doubly delicious. Hazelnut plays especially well with cocoa. Nutella, anyone? You can enhance your favorite chocolate-forward recipes with a few drops of hazelnut extract.
Peppermint Extract
Madagascar Pure Vanilla Extract
Vanilla extract is a magical elixir that makes sweet taste sweeter and rich taste richer. Nearly every holiday pastry recipe will call for a teaspoon of vanilla extract. You can pair vanilla with nearly any sweet baking flavor. There are many flavors of vanilla to choose from, but we recommend the classic Madagascar vanilla for its nostalgic and signature flavor.
Pure Almond Extract
Nutty and sweet, with a hint of cherry, almond extract adds that something extra to your desserts people will love and ask about. Try almond extract in your homemade marshmallow recipes, add it to your caramels and toffee, or use it in your traditional fruitcake.
Frequently Asked Questions
How much extract should I use in holiday recipes?
Start small and taste as you go. For vanilla use about 1 teaspoon per typical cake or batch of cookies. Stronger flavors like peppermint, anise, almond, and hazelnut are more concentrated. Use 1/8 to 1/2 teaspoon at first and increase slowly. For frostings and glazes add a little at a time until the flavor is right.
Can I bake with extracts at high oven temperatures?
Yes. Extracts are usually mixed into batters and stand up to baking. Some of the volatile alcohol will evaporate, so for the brightest flavor add a drop or two to frostings, glazes, or fillings after cooking. In delicate recipes add extracts after the mixture has cooled slightly.
Which extracts work best with chocolate desserts?
Hazelnut is a classic match for chocolate and boosts richness. Peppermint gives a cool contrast that pairs well with dark chocolate. Madagascar vanilla smooths and deepens chocolate flavors. Try one extract at a time so the chocolate remains the star.
Are extracts natural or artificial?
Read the label. Pure extracts are made by soaking the real ingredient in alcohol and water. Imitation or artificial flavorings use synthesized flavor compounds. Pure extracts usually cost more and have a more complex taste. Both types are fine for baking depending on your budget and preference.
Do nut extracts pose allergy risks?
Yes. Almond and hazelnut extracts can trigger reactions in people with tree nut allergies. Some products are made from nut oils or may carry traces of nuts. If you bake for someone with an allergy, choose a safe alternative or use a labeled nut-free flavoring.
How should I store extracts and how long do they last?
Keep extracts in a cool, dark cupboard with the cap tight. Refrigeration is not needed. Pure vanilla can last for many years and may even improve with time. Most other extracts stay good for two to four years, though flavor potency can fade.
Can I make homemade extracts?
Yes. A simple method is to split and scrape vanilla beans into a jar, cover with vodka or another neutral spirit, seal, and steep for 6 to 8 weeks, shaking occasionally. For other flavors use the same approach with crushed nuts, peppermint leaves, or anise seeds. For a faster result, steeping for 2 weeks will give usable flavor but it will be milder.
How much extract should I use in holiday recipes?
Start small and taste as you go. For vanilla use about 1 teaspoon per typical cake or batch of cookies. Stronger flavors like peppermint, anise, almond, and hazelnut are more concentrated. Use 1/8 to 1/2 teaspoon at first and increase slowly. For frostings and glazes add a little at a time until the flavor is right.
Can I bake with extracts at high oven temperatures?
Yes. Extracts are usually mixed into batters and stand up to baking. Some of the volatile alcohol will evaporate, so for the brightest flavor add a drop or two to frostings, glazes, or fillings after cooking. In delicate recipes add extracts after the mixture has cooled slightly.
Which extracts work best with chocolate desserts?
Hazelnut is a classic match for chocolate and boosts richness. Peppermint gives a cool contrast that pairs well with dark chocolate. Madagascar vanilla smooths and deepens chocolate flavors. Try one extract at a time so the chocolate remains the star.
Are extracts natural or artificial?
Read the label. Pure extracts are made by soaking the real ingredient in alcohol and water. Imitation or artificial flavorings use synthesized flavor compounds. Pure extracts usually cost more and have a more complex taste. Both types are fine for baking depending on your budget and preference.
Do nut extracts pose allergy risks?
Yes. Almond and hazelnut extracts can trigger reactions in people with tree nut allergies. Some products are made from nut oils or may carry traces of nuts. If you bake for someone with an allergy, choose a safe alternative or use a labeled nut-free flavoring.
How should I store extracts and how long do they last?
Keep extracts in a cool, dark cupboard with the cap tight. Refrigeration is not needed. Pure vanilla can last for many years and may even improve with time. Most other extracts stay good for two to four years, though flavor potency can fade.
Can I make homemade extracts?
Yes. A simple method is to split and scrape vanilla beans into a jar, cover with vodka or another neutral spirit, seal, and steep for 6 to 8 weeks, shaking occasionally. For other flavors use the same approach with crushed nuts, peppermint leaves, or anise seeds. For a faster result, steeping for 2 weeks will give usable flavor but it will be milder.
Springerli cookies are actually a Swiss Cookie that my mother made every year. She was born in Switzerland. That is a staple cookie their. And they invented the Springerli rolling pin specifically for those cookies!