We’ve all been in that dreaded moment. You’re a third of the way through your preparation of chocolate chip cookies, and you realize something is missing. Vanilla extract is one of those staples that seem impossible to keep track of until the bottle has gone dry. So, what do you do? What are your options?
If you need something to fill in for vanilla extract in a hurry, the best options are:
- Maple syrup
- Almond extract
- Lemon Zest
- Spices
- Instant Coffee Powder
- Brandy, Rum, or Bourbon
There is a good chance that you’ve got at least one of these ingredients on hand. Congratulations, now you don’t have to make a run for the supermarket or knock on your neighbor’s door in the middle of mixing up that delicious dough. With these substitutes, you might find your new favorite variation of a favorite recipe. To learn how to use them, read on.
Don’t Worry If You Don’t Have Any Options
Upfront, let’s alleviate any worry you may have if none of these substitute options appear in your pantry. We have some good news if you’re left empty-handed.
You don’t need to add vanilla extract or a substitute. Your recipe will likely be fine without it. Vanilla extract is such a mild flavor in a recipe and, in that form, is not used as the star of many recipes. So, unless you must make something with notes of vanilla, your recipe will be fine.
Go ahead and move forward without it; it’s unlikely that anyone will complain about fresh baked cookies even if they are missing a teaspoon or two of vanilla extract. But don’t forget to mark it on your future shopping list.
Maple Syrup as A Substitute
If your family are fans of pancakes, you likely have this sticky, sweet condiment in the pantry. Maple syrup is one of the most popular substitutions for vanilla extract, and for good reason.
Firstly, maple syrup has a very similar aroma and flavor when compared to vanilla.
Both products are:
- Derived from plants
- Have a floral, sweet aroma
- Have a mild-yet-sumptuous flavor
The syrup is an easy substitution as well since you only need to use equal parts. If the recipe requires one teaspoon vanilla extract, you’ll add one teaspoon maple syrup. Super simple syrup substitution!
However, be aware of the syrup’s additional sweetness. Vanilla extract has very little sugar content, while maple syrup is about the same as standard powdered sugar. So, if you’re worried about the recipe becoming too sweet, simply remove the same amount of sugar as maple syrup used.
If you add one teaspoon maple syrup, subtract one teaspoon of sugar from your recipe.
Can You Use Pancake Syrup?
If you have pancake syrup, you can use that as a substitution as well. Just be mindful of the sugar and remove the proper amount. Same as with maple syrup, this pancake and waffle topping has a lot of sugar per serving. We all like sweet cookies, but there is always a limit.
Almond Extract as A Substitution
Almond extract has many similar flavor notes and a lovely aromatic composition, making it an excellent substitute for vanilla extract. You may have it sitting in the pantry from an experimental recipe and hadn’t found another use for it…until now.
While almond extract shares a similar flavor and aroma, it is more potent of an extract than vanilla, and it can be easy to go overboard. We suggest using half the amount that the recipe calls for when changing to almond extract.
The distinct nuttiness of almond extract might just become a new favorite. Instead of hiding that flavor when performing a substitution by opting for half the amount, you may want to try going all in. You can undoubtedly go 1:1 with almond extract for a delicious almond-twist in family favorites.
Lemon Zest as A Substitute
The lightly acidic, aromatic rind of citrus can add some beautiful layers to a recipe, exceptionally light fluffy cakes or crispy sugar cookies. Just remember, we are looking for zest, not juice. The actual juice and flesh of citrus is too acidic and will add more liquid than you need for most recipes.
What you want is a nicely zested bit of the peel. This is another simple substitution as well, and you can substitute equal parts. One teaspoon of vanilla extract = one teaspoon of lemon zest. And, because the fruit’s rind has such mild flavors, you won’t ruin anything by going a little overboard if the spirit moves you.
And you’re not limited to lemons either. Limes and oranges will work just as well, and it can be interesting to experiment with all three for fun twists on some of your classics.
Spices as A Substitute
Vanilla extract is mainly there to bridge the gap between the dough’s savory ingredients and the sugars’ sweetness. Acids, aromatics, and even spices all can do that same job in your favorite recipes. So, if you need to dig into the spice rack as a last resort, it may surprise you.
You can always go with the tried-and-true cinnamon for that autumn aroma and savory spice, but you can get a little creative with it as well. Cardamom and nutmeg are both easy substitutes that can add a lovely bit of complexity to your bake.
Be aware: spices are much more potent than anything we’ve listed so far, so don’t aim for a one-to-one substitution. If you need 1 teaspoon vanilla extract, aim for ⅛ teaspoon or less of your chosen spice if you are worried it might be a bit too much. Too much spice can make the finished product smell lovely but remain inedible.
Instant Coffee Powder as A Substitute
Roasted coffee beans share many similarities with vanilla. Both have a rich, soothing aroma and subtle flavor that work equally well in baked goods, candies, and ice cream. Now we’re getting a bit hungry.
Instant coffee and espresso powder can work well for a vanilla extract substitute though you’ll need to be careful. Just like with spice, you’ll only need a pinch. Too much, and you’ll have a gritty, overly rich dough. So, shoot for a pinch, or about ⅛ – 1/16th of a teaspoon.
Also note, we are talking about instant coffee and not coffee grounds. The latter will make some rather unpleasant cookies as the oils extracted from the grounds make the dough unable to rise, and the bean bits remain hard to chew. Instant coffee only, people.
Brandy, Rum or Bourbon as A Substitute
Vanilla extract is made with grain alcohol, so it makes sense that sweet, aromatic spirits would work well as a substitution. Brandy and rum are especially popular for this change-up as they both have a delicate sweetness with a lovely fragrant body.
Go ahead and use a 1:1 ratio for this substitution. The alcohol will mostly burn off, leaving the sugars and flavor compounds behind. You’ll get a warm, caramel layer of flavor with this substitution, making it one of our favorite methods.
One thing to be aware of when making this change is smoky spirits. Liquors like:
- Scotch whiskey
- Japanese whiskey
- Aged rum
Can have a robust smoky flavor and aroma. So, to be sure, taste your alcohol before you add it. Otherwise, you might end up with something bizarre on your baking sheet.
Recap
Lucky for you, there are a good many substitutes for vanilla extract, and you should have one or more sitting around, just begging to be used. Don’t be afraid to experiment. You might find yourself leaving vanilla extract behind. Variety is the spice of life, and that variety you’ve been needing might just be spice after all.
Source: thespruceeats.com
Source: tasteofhome.com