Crunchy Frosted Cookie Flavor-CSL

This is a great plain, crunchy cookie with notes of frosting. It is great to build on for any type of cookie or bakery. It’s different that sugar cookie by Capella, both have their own place.

**Crunchy Frosted Cookie (Silverline) (CAP) 5.0% (2-8-20)** -- Mmmmm, this one'sa good one. Knew it right away. It's got some has(es), and has(nots). What it has is a almost velvety smooth texture, almost like a very expensive frosting (duh frosted cookie) that is hard to convey how smooth it is. The main cookie element is exactly what you'd expect from a light sugar cookie, and you can almost taste the sprinkles on top. The sweetness is mid-high on this, which is expected for a (duh) frosted cookie. Super velvety smooth, not overly rich, but sweet, tasty, and very full @ 5%. The moment I tasted it I immediately thought of a few recipes that would benefit from this one. Now the cookie is def. in there, with plenty of the tell-tale bakery notes, but it's lacking in some of the grainy-ness that would better define the cookie part. Now, does that leave you wanting, not really, but just an observation. For a delish sugar cookie, that seemlessly blends into a super smooth frosting with (almost) sprinkles on the top, this will get you there. As a mixer I could see this being used quite a bit. In comparison CAP's Sugar Cookie has much more mid tones, lacks the frosting and high end sugary punch that this one gives you. Some vanilla may be in there, but the lighter sugar cookie and frosting steal the show here. Only take-off would be for some missing grain to drive the delicious bakery elements home. **9.2/10**.

Best ever!

I tried this as a main flavor, first at 5% but it was terrible, I would reccomend this as part of your base (stone) but in very small%'s like for example 3%Capella Sugar Cookie, 2% FW Cookie, !% FA Cookie, and .5% CA Crunchy Frosted cookie.

To each their own, i like this. Been using it at about 5 or 6% with about .25% fa butter.

Still messing with this and it's not bad... It definitely not your main note flavor, at least it hasn't been in my recipe testing. Average use has been in the 5-7% range. It works well as a bridge flavor.