COOKIES

Noekjie-Dutch word w/c means small cakes

Available in varied shapes and sizes.
Popular snack items and gifts during
birthdays and Christmas.
Types of cookies
1. Drop cookies
o Cookie batter is dropped by teaspoonful on the cookie sheet.

2. Bar Cookies
o The cookie batter is spread evenly in a shallow square or rectangular pan before baking.
o After baking, they are cut into bars and or squares.
3. Rolled cookies
oMade by rolling the dough and cutting it into several shapes using a cookie cutter before baking.
oFor easier handling the dough is chilled.

4. Molded Cookies
oThe cookie dough is shaped by hand after chilling or pressed into cookie molds.
5. Pressed cookies
o Prepared by pressing dough through a cookie press or pastry bag on the baking sheet into form
desired shapes.
o They are festive cookies.
o More shortening is used for easier bag pressing.
6. Refrigerator Cookies
o The cookie dough is formed into long rolls, wrapped, and chilled.
oThe chilled dough is then sliced and baked. Cookie press is used to form rosettes or ribbons.
 Water
Liquid
All Purpose
Flour
Flour Milk

White
Sugar

Butter Brown

Shortening
Margarine
Eggs Whole

Shortening
Baking Soda
Leavening
Agents Baking
Powder
Methods of mixing cookies
1. Creaming
o Cookies need adequate creaming so that the butter, sugar and other ingredients are mixed well
for good volume of finished product.
2. Mixing
o Lightly mix the flour to avoid over mixing.
o Over mixing makes the cookie dough tough.
3. Rolling
oThe dough for refrigerator cookies is rolled to become flat and smooth before cutting.
Reminders when baking cookies
1. drop cookies should be 2 inches apart to allow for spreading
2. to prevent overspreading of cookies, chill the dough for about 5 minutes
3. cookies should be of the same size and thickness so that they will bake at the same time and have
consistent quality
4. for uniformity in size, shape the drop cookies using measuring spoon and for molded cookies to be
weighed.
5. pre-heat the oven and bake the cookies following the correct baking time
6. use a baking sheet for baking cookies
7. bake cookies on top of the oven so that they will brown evenly on both sides
8. cookies with more sugar are baked at lower oven temperature than those with less sugar content
9. remove the cookies from the baking sheet while hot. Do not wait for them to cool and become
crisp
Characteristics of a good quality cookies
1. drop cookies
◦ uniform in size and shape
◦ Tender, slightly moist texture
◦ Rich, pleasing flavor
2. Bar cookies
◦ hold shape and uniform in size
◦ Soft, tender moist
◦ Pleasing flavor
3. Refrigerator cookies
◦ Uniform in size
◦ Tender, crispy
◦ Pleasing flavor
4. Rolled cookie
- retains shape of the cutter
- tender
- pleasing flavor
5. pressed cookie
- retains the shape of the cookie press
- tender, crispy
- pleasing flavor
6. molded cookies
- uniform in shape
-tender, slightly moist
-pleasing flavor
Causes of poor quality cookies
1. uneven size and shape 3. too dark
- too much flour - too much sugar
- over mixing -Overbaking
- lacks liquid -Too hot oven
- too hot oven 4. tough
2. pale color -In adequate shortening
- overmixing -Overmixing
- under baking -Too much flour
- incorrect oven temperature -overbaking
Causes of poor quality cookies
8. Too moist
5. heavy
- Under baking
- overmixing
- too much shortening
-under baking 9. crumbly

- too much flour

6. streaks
-too low oven temperature
- insufficient mixing of ingredients 10. Tunnels

7. too dry -overmixing and too much flour

- Inadequate liquid
- too stiff batter
11. Poor flavor
-overbaking - Poor quality of ingredients

- -wrong proportion of ingredients