Cookie Classifications

1. No Bake
● Cookies that do not need to go into the oven.

● Does not mean that heat is not used in the process of making them.

For example: heating marshmallows or chocolate to use as a binder.

● Quick to put together and involve fewer steps from start to finish.

● Easy to scale up or down based on your need.

● Short shelf life, typically 1-3 days.

2. Drop
● These cookies derive their classification from the action of dropping

portions of dough from a spoon. Originally, a tablespoon was the

standard way of measuring out the dough.
● Professionals and bakeries use cookie scoops to achieve consistent

results. In more large-scale operations, dough portion machines are

implemented
● Most widely made type of cookie from home kitchens to commercial

operations.
● Very versatile and friendly to a wide variety of ingredients.

● Sensitive to fluctuations in baking time and temperature. Best baked at

temperatures of 300°F or lower. Always set a timer!

● Sensitive to improper mixing of the dough that can cause “blow-outs” or

cake-y cookies.
● Short shelf life, typically 1-3 days.

3. Bars
● Cookies that are baked in a pan with sides and need to be cut before

serving, typically cut into a rectangular (bar) or square shape.

● Some types are one layer, however the majority are multi-layer.

● More time intensive from start to finish. Usually they involve many steps

and may need to be made over the course of a day or two.

● In almost every instance, bars have a higher food cost.

● Scaling up requires a significant investment in equipment.

● Short shelf life, typically 2-3 days.

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 Cookie Classifications

4. Sandwich
● Two cookies held together by a filling.

● Can be made from any type of cookie, except molded cookies.

● Very trendy and versatile. Think of all the types of cookies you could

come up with combined with all of the fillings you could create. Lots of
options! Even ice cream is an option.
● Higher food cost, however they tend to be best sellers in commercial

bakeshops and can tolerate higher price/customer satisfaction.

● Medium shelf life, typically 3-4 days.

5. Molded
● Any cookie where the dough requires “shaping” before baking. For

example: rolling into a ball.

● Great to add to cookie displays or variety menu items.

● Going to be more dense, crunchy, crumbly, or firm as they need to hold

their shape during baking.

● Generally not very versatile as slight changes can reduce the integrity of

the structure. However, dipping in coatings or rolling in sugars can

create more variety.
● Wide range in food cost.

● Medium shelf life, typically 3-5 days.

6. Filled
● Filled cookies are classified as having a filling that is fully encased in

cookie dough before baking. Not to be confused with sandwich cookies.

● Fillings must not be too soft or have too high of a liquid content. They

can soak into the cookie and make it soggy or run out of the cookies
altogether.
● Quite a few options, however the dough should be a drop cookie dough

or a roll-out cookie dough. They are the right texture to hold fillings.
● High food cost items, but customers love filled cookies and may be

willing to pay more.

● Medium shelf life, depending on the filling. Anywhere from 3-6 days!

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 Cookie Classifications

7. Ice Box
● Any cookie that requires the dough to be frozen or refrigerated before

baking.
● This can be confusing as a lot of cookie recipes call for the dough to be

chilled, however not all of them are necessary.

● These cookies are usually more time intensive to produce and may require

more than 1 day to make.

● Most recipes are enjoyed by home bakers and not a lot are offered in

commercial settings due to the labor cost.

● Tend to more firm, but not always.

● Medium shelf life, typically 3-5 days.

8. Piped/Pressed
● Cookies that are piped with a piping tip or pressed with a cookie press.

The most well-know being Spritz.

● Piping or pressing allows a wide variety in cookie design as opposed to

cookie flavor.
● More time intensive, but can be simplified when using a piping bag.

● Extremely popular for holidays as they can be dressed up with sprinkles,

sugars, chocolates, and glazes.

● Dough needs to be firm enough to be piped and hold its shape through

baking. However, they are soft enough that they remain tender in texture.
● Medium shelf life, typically 3-5 days.

9. Roll-Out
● Cookies where the dough is first rolled flat, then cookies are cut out of

the dough and baked.

● Very time intensive, however they are one of the most popular cookie

types.
● Decorated sugar cookies are a top seller in commercial bakeries.

● Cookies must be firm and crisp to hold their shape after baking, so most

have some type of glaze.

● Medium to long shelf life, depending on type of glaze. 5-7 days.

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