COOKIES

INTRODUCTION:

The term COOKIE is derived from the Dutch

word koekje meaning small cake. And it was what the
very first cookies made. Drops of cake batter were
use to test the heat of the oven.
Most cookie formulas, however call for less
liquid than cake formulas do. Cookie dough ranges
from soft to very stiff, unlike the thinner batter for
cakes.
 The difference in moisture content requires
some difference in mixing methods although the
basic procedures are much like those for cakes.
The secret of making good cookies lies not so
much in the complicated technique employed in
making them, but in the quality of the ingredients
and in the versatility of the small equipment used for
them. Packaging counts a lot too.
OBJECTIVES:
At the end of the lesson the students learn the
following:
1. Define and enumerate the different types of
cookies.
2. Describe the nature and characteristics of each
type of cookies.
3. Identify the ingredients in making cookies.
4. Apply skills in making cookies using the basic
recipes.
Definition of cookies

A cookie is a baked or cooked snack or dessert that is

typically small, flat and sweet. It usually contains
flour, sugar, egg, and some type of oil, fat, or butter.
It may include other ingredients such as raisins, oats,
chocolate chips, nuts, etc.
Classification of bakery products:

 Cookies
 Pastries (pies, tarts, puff pastry)
 Cakes
 Quick bread ( biscuits, pizza, muffins,
 Bread (other yeast-raised products)
HISTORY OF COOKIES
The cookie, such a small little treat, but
surprisingly has a very long history and is loved by
millions. Did you ever how the first cookie came to
be and what they look like in different cultures? Here
is a Brief History of the Cookie.
The actual definition of a cookie is pretty wide.
A cookie is any flour-based sweet cake that can easily
be held in your hand. Cookies can either be crisp or
soft, thick or thin.
The Origin of the Cookie
The first cookies are thought to be test cakes
bakers used to test the oven temperature. They
date back as early as 7th Century A.D. Persia which
is now Iran. They were one of the first countries to
grow and harvest sugar cane.
With war and exploration eventually sugar was
introduced to the Mediterranean area and
European countries and so were cookies. And by
the end of the 14th century, cookies were common
place in European cities. The earliest cooking
books from the Renaissance were chockful of
cookie recipes.
One popular type of cookie in Elizabethan England
was a square short-cookie made with egg yolks
and spices and baked on parchment paper.
After the Industrial Revolution, improvements in
technology led to more variety of cookies be
available commercially. The base for all cookies
were the same though: wheat flour, sugar and fats
like butter and oil.
Coming to America
Of course when the Europeans arrived in the
Americas, they brought their cookie recipes with
them. Soon they adapted the old recipes to fit the
New World. American butter cookies are a close
relative to the English teacake and the Scottish
shortbread.
In the Southern colonies, every housewife knew
how to bake tea cakes that had no extra flavoring
except butter and sometimes a couple drops of rose
water.
The first American cookies that showed up in cook
books had creative names like Jumbles, Plunkets and
Cry Babies which gave no clue to what was inside the
cookie. As the expansion of technology grew in the
United States, new ingredients started to show up in
cookie recipes. For instance with the railroad, more
people could purchase fruits and nuts like coconuts
and oranges. Even cereal started showing up in
cookie recipes after the Kellogg brothers invented
cornflakes in the late 1800s. Then when electric
refrigerators became available in the 1930s, icebox
cookies also became popular.
Here are some of the most popular types of
cookies from around the world.
Animal Crackers originally came from England to
the United States and were first just called
“Animals”. Then in the late 1800s, manufacturers
in the United States began making them. Then
with the rise of P.T. Barnum and his circus,
“Animals” became “Animal Crackers” and that is
when you started to see the still familiar square box
with a circus cage on it and a handle for easy
carrying.
ANZAC BAKERY are Australia’s National Biscuit,
but they started out as a hardtack biscuit for the
Australian army. Because of their longer shelf life,
these biscuits were used as a substitute for bread.
Biscotti is the general term in Italian for cookies.
The word actually means “twice cooked”. For these
cookies, the dough is shaped into logs and baked
until they are a golden brown color. Then the logs
are sliced into individual cookies and baked again.
Other countries have their own version of the
Biscotti. The Dutch call theirs a rusk cookie and in
Germany it is the zwieback
The Chocolate Chip Cookie actually was invented by
mistake by Ruth Graves Wakefield in 1937 in
Massachusetts. She ran the Toll House Restaurant
and would often bake cookies for her guests. On the
day in question, she was making “Butter Drop Do”
cookies when she realized she had run out of baker’s
chocolate. She used a bar of semisweet chocolate
instead expecting it to melt into the dough but
instead the pieces of chocolate kept their shape. And
that was the first bath of chocolate chip cookies. She
originally called the cookies, “The Toll House Crunch
Cookies”.
In 1939, Betty Crocker mentioned the cookie on her
radio series on “Famous Foods From Famous Eating
Places” and soon people everywhere were asking for
the chocolate chip cookie. Ruth eventually made an
agreement with the Nestle company that allowed
them to print the recipe on the back wrapper of their
Semi-Sweet Chocolate Bar and the rest is history.
In 1997, the chocolate chip cookie became of the
official cookie of the Commonwealth of
Massachusetts.
The origin of the Fig Newton is still up for debate.
One claim is that the jam-filled cookies were
invented by a Philadelphia inventor named James
Henry Mitchell in 1891 when he created the
machine that allows the cookies to be filled with
jam. The machine was patented in January of 1892
and the cookies got its name from the town of
Newton, Massachusetts.
Ladyfingers date back to 11th century France and
were popular among the royalty of Europe. In the
early 1900s, they also became popular in the
United States and Specialty Bakers Inc. in
Marysville, Pennsylvania became known as “The
Lady Finger Specialist”.
The Nazareth Sugar Cookie, also known as the
Amish Sugar Cookies, probably has origins in
Germany, but was perfected in the Nazareth area of
Pennsylvania by German Protestants that settled
there in the 1700s. The cookie is actually shaped
like a Keystone, the state’s symbol.
https://dodocookiedough.com/a-brief-history-of-
the-cookie/
TYPES OF COOKIES
1. Dropped cookies-
Cookies that are made by dropping a spoonful of
batter onto a baking pan are called drop cookies. The
batter for these types of cookies is usually soft, but
stiff enough to hold their shape when dropped onto
the pan. While cooking, the batter will spread out
and flatten to form the popular circle cookie shape.
The word cookie is commonly used in the United
States and Canada, but these sweet treats are often
referred to as biscuits in the United Kingdom and
some other English-speaking countries.
Dropped cookies- These are made by dropping the
dough from a teaspoon into the cookie sheet. Shapes
of dropped cookies are quite irregular and uneven.
2. Molded cookies -Cookies made by shaping dough
by hand into small balls, logs, and other shapes. Also
called hand-formed cookie.
3. Rolled cookies- are a popular variety of
holiday cookie, as they can be molded into various
holiday-themed shapes using cookie cutters. When
the dough for the rolled cookies is rolled out on
the counter, be sure to place wax paper or a layer of
flour down first to prevent it from sticking. It is
important to roll the dough so it is thin and flat ...
Molded cookies – These are formed by rolling a small
amount of dough with hands and arranging it on
cookie sheet. Almost all molded cookies are round in
shape.

Rolled cookies- These are made by rolling out stiffer

dough on a floured board and cutting it with a cookie
cutter. Special shapes, such as the shape of a
Christmas tree, bell, star, diamond, etc. maybe made
to fit the occasion
3. Pressed cookies-are typically cookies that are
made through the use of a cookie gun or similar
device that allows cookie dough to be pressed
through an extruding nozzle onto a baking sheet.
These kinds of cookies often come in shapes or
patterns, and can be the size of drop cookies or
prepared in longer strips or tubes of dough before
baking. While easily made year-round, pressed
cookies are often prepared for holidays or other
celebratory occasions, often due to the simplicity of
making the cookies into festive shapes and designs.
Pressed cookies- These are formed by passing dough
through a cookie press. The cookie press consists of a
tube and several plates with different designs. In
place of a cookie press a pastry bag with decorating
tip can be used to form designs like rosettes or
scrolls. The dough should be soft so that it can be
pressed.
Cookie gun-
4. Refrigerated cookies-
dough formed into a roll and chilled in the refrigerat
or then sliced and bakedcookie, cooky, biscuit
- any of various small flat sweet cakes (`biscuit' is th
e British term)
Refrigerated cookies- These are made by chilling or
freezing the dough until it is stiff and then by cutting
it into thin slices with a sharp knife. These are then
arranged on a cookie sheet and baked.
Cookie bars-is simply cookies made in a single pan
and cut into bars afterwards, and many of these are
quite popular. Some simple bar cookies, like the
brownie, are some of the most popular cookies
because they have a delicious flavor and are easy to
make.
Cookie bars or Squares- a softer type of cookie bars
or squares are more like cake. These are usually
baked in a shallow square or rectangular pan. After
baking the cake is cut into squares or bars.
Things to consider in baking cookies
Important guidelines in cookie making.
1. Most cookie recipes make use of APF
Use cake flour only when specified in the
recipe. Sift flour before measuring.
2. There are two ways of measuring brown sugar:
a. loose
b. packed
If the recipe calls for packed measurement,
pressed sugar into the measuring cup with the back
of the spoon.
3. If the shortening used is to be cut into cubes before
mixing with the flour, this should be chilled to be firm.
4. For rolled cookies, do not over chill the dough. Long
chilling will make the dough difficult to roll.
5. Avoid using shortening that is too soft as your dough
will become oily
Knead dough gently to make it smooth and easy
to handle.
6. In handling cookie dough intended for rolling, over
kneading will develop the gluten and this will result
the gluten and this will result in tough cookies.
7. In rolling or handling cookie dough, use as little
flour as possible for dusting. Too much flour changes
the proportion of the recipe.
8. Arrange cookies in 1 and ½- 2 inches space between
cookies. This will prevent cookies from sticking to each
other as they expand while being baked.
9. If specified in the recipe, transfer baked cookies at
once into racks to cool.
as they stay longer on the sheets, they stick to
the sheet and are difficult to remove which usually
results in breakage.
Thank you!