LESSON 3: BAKING COOKIES

If you want to earn to meet your school expenses and if you want to save for other
things, bake cookies and sell them. Among the baked products, cookies are the easiest to
prepare. This lesson introduces cookies you bake using some helpful tips.
The word “cookie” is derived from the Dutch word koekje meaning small cake. Cookies
have different sizes, shapes, flavors, and textures. They are really “little cakes – flat, sweet and
small.

KINDS OF COOKIES
1. Drop cookies are irregular and unevenly shaped cookies. They are made simply by dropping
the cookie from a teaspoon to a baking sheet.
2. Bar cookies are cookies that have been cut into bars after baking. They are usually cut into 2.5
cm x 5.1 cm (1x2 in) bars.
3. Refrigerator cookies are frozen and cut into desired shapes before baking. These cookies can
also be decorated.
4. Rolled cookies are made from dough that has been rolled out with special cutter to form
shapes.
5. Molded cookies are the richest and the most festive type of cookies. They are made with
more butter and are pressed out of a cookie press or pastry tube into cookie sheets.

EXTERNAL CHARACTERISTICS OF THE DIFFERENT TYPES OF COOKIES

1. Drop cookies
Size and shape: fairly uniform, mound shape
Color: light brown
2. Bar cookies
Size and shape: uniform, will hold shape
Color: light brown
3. Refrigetor cookies
Size and shape: uniform, thin slices
Color: light brown
4. Rolled cookies
Size and shape: retains shape of cutter
Color: light brown
5. Molded cookies
Size and shape: retains shape of cutter
Color: light brown

INTERNAL CHARACTERISTICS OF DIFFERENT TYPES OF COOKIES

1. Drop cookies
Texture: slightly moist, tender
Flavor: pleasing, no off flavor, rich
2. Bar cookies
Texture: slightly moist, thin crust
Flavor: pleasing, no off flavor, rich
3. Refrigetor cookies
Texture: crisp
Flavor: pleasing, no off flavor, rich
4. Rolled cookies
Texture: crisp
Flavor: pleasing, no off flavor, rich
5. Molded cookies
Texture: crisp if thin, slightly moist if thick
Flavor: pleasing, no off flavor, rich

PROPER STORING OF COOKIES

1. Crisp, thin cookies should be cooled then stored in containers with loose cover. If they
become soft, they can be baked again for about 5 minutes.
2. Soft cookies must be cooled then kept in tightly covered containers to preserve their
moistness
3. Bar type cookies may be kept covered with plastic wrap or store in airtight plastic containers.
4. Uncooked cookies must be well-wrapped then stored in the refrigerator or freezer.
5. Cook baked cookies before wrapping.
6. Cookies of different flavors must not be wrapped together
7. Frozen cookies can be kept for as long as six months

SUCCESS FACTORS IN COOKIE BAKING

1. Drop cookies leaving about 5 cm in between to allow for spreading
2. Make cookies of the same size and thickness so they will get baked at the same time.
3. Remove cookies from the baking sheet while hot. Do not wait for them to cool and become
crisp in the pan.
4. Chill the dough of drop cookies for a few minutes to prevent overspreading

- Cookies are sweet, small and flat cakes; they are sometimes decked with fruits, nuts, and or
with frostings and decorations
- There are different kinds of cookies. These are bar, drop, molded, rolled, and refrigerator
cookies
- Cookies should be stored properly to retain their texture, crispness and appearance
- Factors to be considered in baking cookies should be accurately followed.