Lorann Baking Emulsion Cookie Butter 4oz

LorAnn Cookie Butter Baking Emulsion brings the warm, spiced sweetness of speculoos biscuits to your baked goods. Water-based and heat-stable, it infuses cakes, buttercreams, and macaron shells with a caramelised biscuit flavour — no actual cookie butter required. A crowd-pleasing flavour that works in everything from layer cakes to filled chocolates.

Key Details

• Size: 4oz (118ml)
• Format: Water-based emulsion
• Heat Stable: Yes — flavour holds through baking
• Safe for Chocolate: Yes — water-based formula won't seize chocolate
• Usage Rate: 1 teaspoon per cup of batter or icing
• Brand: LorAnn Oils

Best For

• Cakes, sponges, and layer cakes
• Buttercream and cream cheese frosting
• Macarons and meringue-based desserts
• Speculoos-flavoured layer cakes and cheesecakes
• Cookie butter buttercream and piped frosting
• Spiced macarons and filled chocolates

Frequently Asked Questions

What is the difference between a baking emulsion and an extract?

Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate — making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product.

How much LorAnn Cookie Butter Baking Emulsion should I use?

Use 1 teaspoon per cup of batter or icing. Cookie butter emulsion has a warm, complex spice profile that layers well — in buttercream, 1.5 teaspoons creates a noticeable speculoos character. Adjust to taste and pair with a pinch of cinnamon for extra depth.

Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.