Cookies

1
Six basic types of cookies:

1. Drop
2. Bar
3. Rolled
4. Molded
5. Pressed
6. Refrigerator

2
 Types of Cookies

The type of cookie

is determined by
how the cookies are formed
and
the consistency of the dough.

3
 Drop
Cookies

4
 Drop Cookies

Chocolate chip

Oatmeal raisin

5
 Drop Cookies
 Soft dough.

 Easy to make and bake.

 Make by dropping spoonfuls of dough

onto a baking sheet.

 Use the 2-spoon method –

one spoon to scoop up the dough &
one spoon to push off the dough.
6
 Drop Cookies

 Place dough at least 2 inches apart to allow

for spreading.

 Make all cookies the same size for even

baking.

 When baked, cookies should be lightly

browned (golden) and slightly mounded.

7
8
Bar cookies

9
 Bar Cookies

Brownies

Lemon Squares

Pecan Fingers

10
 Bar Cookies

 Uses a soft dough.

 Spread dough evenly in a jelly roll
pan, square cake pan, or 9x13 pan.

 Can be chewy or cake-like depending

on the thickness of the dough.

 Cool thoroughly and cut into different

shapes for serving.
11
 Rolled
Cookies

12
 Rolled Cookies

Cut-out Sugar Cookies

Gingerbread People

German Lebkuchenherz

Linzer Tarts
13
 Rolled Cookies

 Are made from a dough that is firm

enough to roll out.

 Dough must be chilled before rolling.

 Roll out only small amounts at a time.

Refrigerate the rest of the dough until
ready to roll more cookies.

14
 Rolled Cookies

 Roll dough on a lightly floured surface --

using too much flour yields dry, hard
cookies.

 Use cookie cutters of many shapes.

 These cookies do not spread much, so

only a small amount of space between
cookies is needed between cookies on the
baking sheet. 15
 Molded
Cookies

16
 Molded Cookies

Snickerdoodles

Chocolate Crinkles

Jam Thumbprint Cookies

Mexican Wedding Cakes
Russian Teacakes

Peanut Butter Blossoms

17
 Molded Cookies

 Uses a rich dough that must be chilled

before cookies are shaped.

 Mold a small amount of dough by

hand into desired shape.

 Allow some space between cookies on

baking sheet.
18
 Molded cookies

 Can be flattened before baking with the

bottom of a glass dipped in flour or sugar,
or with a fork. (Peanut Butter cookies)

 Can be rolled in colored sugar, cinnamon,

nuts or coconut before baking.
(Snickerdoodles)
19
 Pressed cookies
also called spritz cookies

20
 Pressed Cookies

Spritz Cookies

21
 Pressed Cookies

 Uses a stiff rich dough.

 The dough is packed into a cookie press and
forced through discs of various patterns.
 These cookies do not spread much, so only a
small amount of space between cookies is
needed between cookies on the baking
sheet.
 Cookies vary in size and shape depending on
the disc used.
22
Refrigerator cookies

23
 Refrigerator Cookies

Pinwheel Cookies

Slice-and-Bake Cookies

24
 Refrigerator Cookies

 Made with a stiffer dough.

 Dough is formed into a long smooth roll,
wrapped in foil or plastic wrap, and chilled.
 Cookies are sliced from the roll.
 Produces a thin crisp cookie.
 The dough can be stored for several days in
the refrigerator before baking.
25
 Ingredients
 Flour -- structure
 Fat -- tenderness
butter, shortening, oil
 Sugar -- sweetness
white or brown sugar, molasses, honey
 Eggs -- binding agent
 Liquid -- moisture. May not even be used.
milk, juice
 Flavoring extracts
vanilla, lemon, mint
 Extras -- chocolate chips, nuts, coconut
26
Mixing Method

27
 Conventional Mixing Method

1. Mise en place.
2. Preheat oven.
3. Cream the sugar and fat until smooth.
4. Add eggs and flavorings, mix together.
Add liquids (if included in recipe), mix.
5. Stir in dry ingredients.
Scrape down sides and bottom of bowl to
insure thorough mixing.
6. Stir in extras like chocolate chips or nuts.
28
 Baking

 Shiny pans, such as aluminum reflect

heat producing lighter bottom crusts.

 Dark baking sheets absorb heat

producing darker bottom crusts.

 Cookie sheets should be cool when

dough is placed on them –
warm sheets cause dough to spread.
29
30
 Baking

 Bake all cookies, except bar cookies,

on flat baking pans or cookie sheets.

 If pans do have sides, they should be

low. High sides on cookie pans create
unevenly baked cookies.

 Cookies should all be the same size so

they will bake evenly.
31
Yes No

32
 Baking

 Bake in a preheated oven.

 Check cookies at the end of minimum

baking time. Bake just long enough so that
cookies are lightly browned.

 Set the timer.

33
* 1 minute too long in the oven
can ruin all your hard work!

 DO NOT walk away from the oven!

 Cookies continue to bake on a hot pan.

34
 If baking only one pan, the rack should be
near the center of the oven.

 When baking two sheets at a time, position

the racks by dividing the oven space into
thirds. Rotate the sheets halfway through
the baking time. Doing this helps the
cookies to brown evenly.

35
 Do not under-bake
or over-bake.

Under-baked cookies are doughy & pale.

Over-baked cookies are dry & hard.

They look burned.

Cookies should be just set. When touched,

your finger should leave a slight imprint.
36
 Baking Cookies

 Cookies harden as they cool and may stick

to the pan, making them hard to remove.

 Parchment paper can help prevent

sticking.

 Parchment is NOT the same as wax paper!!

37
 Remove cookies from baking sheet 1 or 2
minutes after they come out of the oven.

 Use a wide thin spatula to remove cookies

from baking sheets.

38
39
Excessive spreading of cookie
dough is caused by:

 Dough that is too warm.

 Baking sheet that is too hot.

 Oven temperature that is incorrect.

40
 Storing Cookies

 Cool cookies thoroughly before storing.

 Store crisp cookies in a container with a
loose fitting cover. Crisp cookies need to
remain dry.
 Store soft cookies in a container with a
tight fitting cover.
 Bar cookies can be stored right in the pan,
covered with foil.

41
Never store soft & crisp
cookies together.

42
Follow the recipe!!

Enjoy!!
43