CAP Sugar Cookie. Damn, there is so much to love about this flavor. Versatile, rich, sweet, slightly buttery with a bit of crunch, CAP Sugar Cookie is an incredibly important flavor for the dessert and bakery mixer. I have always been a straight fruit mixer. I did not do bakeries, but I picked this up to review a mix for somebody and it changed my life. So of course my natural reaction is to put INW CACTUS in it!
Not only did I end up sticking my cactus in the cookie, I feel that I have successfully created a true cactus cookie vape. Cactus cookies apparently exist, but my research (thanks for the direction /u/ID10-T) has mainly turned up healthy looking, fibrous versions containing whole grains. This recipe doesn't suggest any of that healthy shit. Instead, it has a melt-in-your-mouth texture that suggests fats and simple carbohydrates (the good stuff). I present a soft, warm, cactus cookie with a simple sugar glaze.

Phucker Cookies

Flavor | % ---|--- CAP Sugar Cookie | 4% INW Cactus | 1% TFA Kentucy Bourbon | 1% FA Meringue | 0.75% FW Hazelnut | 0.5% TFA Graham Cracker Clear | 1% TFA Brown Sugar | 0.5%

Steep time: 10-14 days

CAP Sugar Cookie @ 4%: This gives me the base cookie for the mix. I tried a few higher percentages (5-7%) as well as a combination with FA Cookie, but this ultimately gives me the vape I want after all of the work is done to balance my cookie with my Cactus. FA Cookie is just too dry/rich tasting here.

INW Cactus @ 1%: This is enough Cactus to make it noticeable (prominent, even) without fighting with the cookie flavor. My goal was not just to throw some cactus in a cookie, but to make it seem like it belongs there and that someone didn't just so happen to make an egregious error while baking. I like it a tad higher, but it adds to the steep time and gets a bit soapy with prolonged vaping.

TFA Kentucky Bourbon @ 1%: This gives the cookie a warm, almost fresh baked character. BUT, more importantly, it helps bring the Cactus and the Cookie together. It combines with the Cactus to infuse with the cookie. It also helps provide a sugar glazed effect when working with some of the other flavors. I don't know how it works, but it does. I included this flavor originally because I wanted to work the Kentucky Bourbon/Toasted Marshmallow combo into this recipe to balance the profile. However, I found that the Marshmallow made it a bit too pillowy/soft feeling, so I took it out. After a couple of versions, I found the ratio of KB to cactus that I liked--1:1.

FA Meringue @ 0.75%: I remembered how well this flavor played with Cactus in Grack Juice, so I felt that I could not miss while using it here. This is mostly here to lend sweetness and some slight milky undertones to balance the mix.

FW Hazelnut @ 0.5%: I used this to add some mild, soft depth to the cookie. The hazelnut flavor blends all the way in after a steep.

TFA Graham Cracker Clear @ 1%: This is to add further depth to the overall profile and help CAP Sugar Cookie with the density of the cookie. I was originally using FA Cookie for this, but it was too assertive. I considered myself just about finished with the recipe once I decided on this addition.

TFA Brown Sugar 0.5%: I added this as a polishing element that adds a touch more depth and sweetness that bring it home.

Why put INW Cactus in a cookie? Because I can. Also, I wanted to complete (what I perceived to be) the challenge from this thread. I am always down to tackle a profile with Cactus!