Cookie Making

By: Dr. Mohd Yusof Bin Kamaruzaman

Content
• Introduction
• Brief history
• Types Cookies
• Basic Ingredients
• Common Equipment, Tools and Utensils
• Methods of Cookie Batter Making
• Characteristics of Quality Cookies
• Cookies Faulty, Causes and Prevention
INTRODUCTION
Introduction
• Brief history
• Historically invented unintentionally:
• A small portion of cake batter used to test
oven temperature prior of baking the whole
batch of cake.
• The word cookie derived from a Dutch
word - “Koekje” that means “Small Cakes”
• Cookies = “Small, flat, and dry cakes”
TYPES OF COOKIES
Types of Cookies
• Cookies may be divided into several types based on the make-
up or shaping techniques.
• Types:
• Dropped
• Rolled
• Bagged/Spritz
• Bar
• Molded
• Sheet
• Chilled/Icebox
Types of Cookies
• Dropped Cookies
• Drop off cookie dough from a spoon or a spring-loaded scoop
onto baking sheet.
• Examples: Chocolate Chip Cookies
• Rolled Cookies
• Made by using a rolling pin to flatten a stiff dough, which is then
cut into interesting shapes with sharp cookies cutters, a knife or a
pastry wheel
• Examples: Sugar Cookies, Gingerbread Cookies
• Bagged/Spritz Cookies
• The cookie portioning or shaping is made by using piping bag or
spritz tube that forces out the cookie dough through discs that
create interesting shapes.
• Examples: Kuih Samperit
Types of Cookies
• Bar Cookies
• It is called bar technique because the dough is initially baked in
bar or log and later cuts crosswise into smaller potion bars and
continue baking for second time to dry the cookies.
• Sometimes also called “Twice-baked Cookies” because the 2
stage of baking process.
• Examples: Italian Biscotti.
• Molded Cookies
• Made by shaping dough by hand into various shapes.
• May be shaped also using special molds like “Kuih putu Kacang”,
“Kuih Kapit”, and Scottish Shortbread.
• Sometimes it is also called “hand-formed cookies”.
• Examples: Walnut Crescents, Love Letters (Kuih Kapit).
Types of Cookies
• Sheet Cookies
• Determined using baking tin or baking sheet in which the cookie
batter/dough baked as a slab of cookie. It is then cut into smaller
shapes or portioned once baked.
• Sometimes called “Slab Cake”
• Examples: Brownies, Blondies.
• Chilled/Icebox Cookies
• Th cookie dough is formed and chilled before being sliced for
baking.
• Sometimes called “Refrigerator cookie” or “Icebox Cookies”.
• Examples: Checkerboard Cookies, Pinwheel Cookies.
Types of Cookies

Dropped Cookies Rolled Cookies Bagged Cookies

Bar Cookies Molded Cookies Sheet Cookies

Chilled Cookies
BASIC INGREDIENTS
Basic Ingredients

Sugar
Flour

Eggs
Lipids
Ingredients
Flour
Specification
• White wheat flour for
conventional cookies
• Medium strength/pastry flour
• About 9% protein content
Function Storage
• Building structure for • Cool and dry place
the body of the cake • Preferably air-tight
• Partially imparts container
color
Ingredients
Lipids
Specification
• Butter as optimal choice for its
creamy sweet taste.
• Margarine as substitute
for cost effective option.
• Shortening is considerably good
due for its higher melting point
for crispier cookies.
Function Storage
• Flavor - Butter • Refrigeration for
• Shortens gluten butter.
development for • Lidded container for
more tender cookies. margarine and
• Moistens soft and shortening in room
chewy type cookies. temperature.
Ingredients

Sugar
Specification Function Storage
• Castor sugar is the best choice for its • Structure stability • Lidded container
melting quality to avoid grittiness in • Moisture retainer • Air-tight container
cookies. • Sweetness • Room temperature
• Confectioner's sugar/Icing
sugar/Powdered sugar also
applicable for smoother or “melt-in-
mouth” quality cookies.
Ingredients

Eggs
Specification Function Storage
• Room temperature eggs are the • Emulsification • Refrigerated for
best • Flavor enrichment longer shelf life
• Fresh eggs are favorable • Structure stability • Not to be cleaned
• Pasteurized eggs for health before storing
concern • Clean only prior of
using/crack
Ingredients
• Supportive ingredients (Additives)
• Flavoring
• Extract
• Natural flavor substances (flavor and odor) that extracted by alcohol
solution.
• Essence/Flavoring
• Artificial compounds that resemble flavor and odor of intended flavor.
• May be found in “nature-identical flavoring” grade closely resembles natural
flavor.
• Emulco
• Artificial compounds that resemble flavor, odor, and color of intended
flavor.
• Particulates
• Nuts
• Chocolate chips
• Candies
COMMON EQUIPMENT, TOOLS
AND UTENSILS
Common Equipment, Tools and
Utensils Mixer

• Electric mixer
• Paddle attachment Baking Oven
• Oven
• Baking sheet/pan
Baking Tray
• Scraper/spatula
• Mixing bowl
• Measuring tools
Mixing Bowl

Spatula/Scraper
Measuring Tools
Common Equipment, Tools and
Utensils Cookie Cutter
• Miscellaneous:
• Cookie cutter
• Piping bags and nozzles
• Cookie mold Piping Bag and Nozzles

• Ice cream scoop

Ice Cream Scoop

Cookie Molds
METHODS IN COOKIE DOUGH
MAKING
Methods in Cookie Dough
Making
• Creaming method
• Sometimes called “Sugar-shortening Method”.
• Traditional and most common method but only processed for a
very short period.
• Creaming sugar and butter for too long in making cookie
dough will result in excessively expanded and crumbly cookies
when baked.
• Rub-in method
• The rubbing methods is the process of rubbing fat into flour using
only fingertips.
• Cold fat cut into small pieces.
• Rub the fat into the dry ingredients until resembles fine crumbs.
Creaming Method
1. Scale ingredients accurately. Have all
ingredients at room temperature.
2. Place the fat and sugar in the mixing
bowl. With the paddle attachment,
beat gradually from slow to medium
high speed until the mixture is
creamy but do not beat for too long.
3. Add the eggs (if applicable) a little at
a time. After each addition, beat until
the eggs are absorbed before adding
more.
4. Scrape down the sides of the bowl to
ensure even mixing.
5. Add the sifted dry ingredients (flour).
6. fold in particulates (if applicable) like
nuts, chocolate chips, or diced up
candies.
Rub-in Method
1. Scale ingredients accurately.
1. it is preferably fridge-cold butter is used for better textured cookies.
2. Place the fat and flour in a mixing bowl. Using only the fingertips rub
the fat and flour between thumbs and other fingertips to coat the
flour with fat.
1. The end mixture should resemble coarse meal or breadcrumbs.
3. Add the eggs (if applicable) a little at a time. After each addition,
carefully mix in using wooden spoon or just by hands.
1. The number of eggs may differ due to the differences of weight each whole egg
has. carefully incorporated bit by bit.
4. Scrape down the sides of the bowl to ensure even mixing.
5. fold in particulates (if applicable) like nuts, chocolate chips, or diced
up candies.
CHARACTERISTICS OF
QUALITY COOKIES
Characteristics of Quality of
Cookies
• There are differences in quality of cookies depending on the type of
cookies.
• Crispy
• Fairly dry and delicate texture
• Baked throughout
• Golden brown colored
• Fudgy/Chewy
• Moist cookies
• Chewy textured
• Soft/cakey
• Neither dry or moist cookies
• Tender textured
• Crunchy
• Fairly dry textured
• Short textured but crunchy
• Golden brown colored
COOKIES FAULTY, CAUSES
AND PREVENTION
Cookies Faults, Causes and
Prevention
Faults Probable Causes
Poor volume • Too little flour
• Too much liquid
• Too little leavening
• Oven too hot
Burnt bottom • Over-heating of oven
bottom temperature.
• Using only bottom
heating oven.
• Baking tray too near to
oven floor
Prevention
• Measure ingredients
accurately.
• Baked cookies at the
correct temperature.
• Use an oven
thermometer to test the
temperature inside.
• Baked cookies in the
middle of oven
chamber.
• Use both top and
bottom heating setting
for even temperature.
Cookies Faults, Causes and
Prevention
Faults Probable Causes
Stuck on baking tray • Baking tray was not
grease.
• Baking tray does not
lined with parchment
paper.
• Too much sugar in
recipe.
• Cookies handled whilst
too hot.
Fragile or too crumbly • Creaming method done
for too long.
• Too much leavening
agent.
• Using weak protein flour.
• Lack of binding agent
(eggs).
Prevention
• Grease accordingly
before arranging cookies
on baking tray.
• Use non-stick baking
parchment before
arranging cookies prior
to baking.
• Let cookies cool slightly
after baking before
handling.
• Only brief period of
creaming method used.
• Accurately measure
leavening agent.
• use medium strength
flour or pastry flour.
• Use appropriate size
eggs according to
recipe.
END OF TOPIC
Credits
1. Professional Baking (7th ed.) Wayne Gisslen
2. https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-
846d-f19304f61c57
3. http://www.sweetsugarbelle.com/2011/12/brown-sugar-roll-out-cookies-recipe/
4. https://www.fifteenspatulas.com/butter-swirl-shortbread-cookies/
5. http://www.ohnuts.com/blog/christmas-cookie-recipes-chocolate-mint-cookies-and-christmas-
biscotti/
6. https://www.houseonthehill.net/bake/
7. https://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-
a995182613e0
8. http://vegecravings.com/checkerboard-cookies-recipe/
9. http://cro-dota.org/kitchen-aid-paddle.html
10. https://sallysbakingaddiction.com/2016/03/18/stock-your-kitchen-with-these-8-baking-pans/
11. https://www.wholefoodsmarket.com/blog/kitchen-basics-measuring-dry-ingredients
12. https://www.lelong.com.my/s-s-wedding-birthday-cookie-cutter-oval-plaque-cutter-set-4-pcs-
sokelengl-I5585391-2007-01-Sale-I.htm
13. http://qaleesyadessert.blogspot.my/2015/12/peralatan-asas-deko-kek.html
14. https://www.indigotraders.com/products/mamoul-cookie-mold
15. http://www.kitchenbowl.com/recipe/XjMjpxzHvx/oatmeal-raisin-cookies