Cookie Love uses Nielsen-Massey Madagascar Bourbon, Vanilla Bean Paste to flavor our cookie dough. This culinary paste combines Madagascar bourbon vanilla extract with seeds from the vanilla bean in a cold-process method. This paste enables more depth of vanilla flavor in the mix without thinning out batters. The cookies have a yummy, rich vanilla taste, and the visual vanilla bean paste specks can be seen in the cookie texture. Nielsen-Massey products are gluten-free and kosher.
Cookie Love uses good-old Hershey’s Unsweetened Cocoa to flavor our chocolate cookie dough. Hershey’s contains 100% pure cacao. Hershey’s is OU Kosher certified and gluten-free. This cookie has a rich, moist flavor—often described as brownie like. It is a customer favorite!
Cookie Love uses Lorann Bakery Emulsions to flavor to sweeten the royal icing on our cookies. Butter vanilla is a great generic flavor that doesn’t overpower the icing. Butter vanilla is delicious when paired with our vanilla cookie. Lorann’s Emulsions have a rich, long-lasting taste that bursts with aroma and flavor. Emulsions have a more potent, robust flavor that won’t bake out when exposed to heat. Lorann emulsions are water-based, gluten-free, and kosher.
Cookie Love uses Lorann Bakery Emulsions to flavor the royal icing on our cookies. Almond is a warm, nutty flavor that sweetens the royal icing. It’s great paired with our chocolate cookie. Lorann’s Emulsions have a rich, long-lasting taste that bursts with aroma and flavor. Emulsions have a more potent, robust flavor that won’t bake out when exposed to heat. Lorann emulsions are water-based, gluten-free, and kosher.
Cookie Love uses Cookie Nip,
the signature flavoring of The Cookie School in Georgia, to flavor our cookie dough. Cookie Nip is a bakery emulsion that is a buttery sweet blend of vanilla bean and salted caramel. This sweet and salty combination serves as a superior ingredient in Cookie Love LA’s custom cookies.
Cake and Cookie
Cookie Love LA uses LorAnn's Princess Cake and Cookie emulsion for our icing flavoring. Princess emulsion has a light, nutty taste accented with undertones of citrus and rich vanilla. It imparts a creamy flavor and is a delicious enhancement to our icings.
Cookie Love LA’s pumpkin pie can best be described as “creamy and dreamy.” Unlike typical pumpkin pies, my recipe features sweetened condensed milk, which makes for a richer-than-normal texture. All of my fall spices—cinnamon, nutmeg, ginger, cloves, allspice—combine to give this pie just the right balance of flavor. And a thick butter crust completes this holiday delight!
Cookie Love LA’s pecan-pie recipe hails from the Texas State Fair. My mother picked up this enticing gem as she walked through the fair’s food vendor booths back in the 1980s. It has been a family favorite well loved by many over the years.
In recent years, I have perfected this recipe. It is now my favorite pie—dense, with a rich, nutty taste. This pie is packed with chopped pecans inside the filling and a beautiful design on top. I infuse vanilla and butter flavorings in the filling, which complements the cream-cheese pie crust. You’ll likely need to order multiples: Your guests will want seconds after one bite of this Texas butter pecan treat!