COOKIES

FLOUR
 Structure
 Flavor
 Nutritional Value
 Cake flour
 Lower in protein content
 Prevents gluten development
 Makes your cookies fluffier
Eggs
 Structure
 Moisture
Sugar
 The main flavoring agent
 Browning
Fat
 Moisture
 Contributes to tenderness
Leaveners
 Baking Soda
 Makes product spread
 Baking Powder
 Makes product puff/rise
Flavorings
 Extracts
 Impart flavor but not alter the recipe
 Citrus Zest
 Nuts, spices, chocolate chips and
fruits
Garnishes
 Additional flavor
 Texture
 Eye appeal
 Can be added before or after the
baking process
Types of Cookies
 DROP COOKIES
 Most common
 Made from a firm dough or batter that
holds its shape on a sheet pan
 Contains a high percentage of fat
 Can be crispy or chewy (based off of
baking time)
Three types of drop cookies
 Icebox Cookies
 Refrigerator cookies
 Formed in a cylinder, chilled and then
sliced and baked
3 Types of drop cookies cont….
 Piped Cookies
 Made of soft dough that can be piped
through a pastry bag
Stenciled
 Made with batter that can be spread
very thin and baked without losing its
detailed shape
 Contain a high percentage
of sugar and eggs
 Tuile is a popular
Stenciled cookie used
as an edible container
Bar Cookies
 Made from a soft batter that is spread
into a pan before baking
 Lemon bars
 Twice baked cookies
 Formed into a large
log shape and then baked
 Cut in to slices and
then baked again for
a crispier cookie
Rolled Cookies
 Cut-out cookies
 Stiff dough that can be rolled out
 Cut with a cookie cutter
 Molded cookies
 Stiff dough that is
shaped by hand
Making Cookies
 Ingredients should be a room
temperature
 Cold ingredients can
cause the dough to separate
and lose its uniform
consistency
Preparing cookie pans
 Selecting a pan
 Flat sheet pans are standard for most
cookies
 Cookies with a high fat content tend to
brown easily
 Use two stacked sheet pans,
this is called double-panning
Preparing the pan
 Parchment paper
 Bar cookies
 Silicone baking mats
 Best for stenciled cookies
 Greased pan
 Non-stick spray
 With paper towel light coating of fat
 To much fat could cause cookies to spread
or brown more.
Creaming Method
 Blend a combination of ingredients
together until smooth
 Longer creaming time results in light and
airy, cake like cookies
 Short creaming time keeps cookies from
spreading to much
Foaming Method
 Whipping eggs and
sugar until thick and
light in texture
Baking Cookies
 Oven Temperature
 Preheat oven to proper temp
 15 min
 Position of Oven Racks
 Center the rack so
cookies are in the
middle of the oven
 Baking
 Halfway through rotate the sheet pan
 Determining doneness
 Because of carryover cooking remove when they
look slightly underdone
 Cooling Cookies
 Remove quickly to prevent browning
 Some cookies are to soft to remove immediately
 Allow to set