Making Cookies
• have little liquid which gives them a more
substantial texture
Six Types of Cookies:
1. Bar cookies
* baked in a shallow pan and then cut into
bars or squares
*some are soft dough, some are layered
doughs (bases, fillings, toppings)
*example: brownies
*cut when cool using a thin-blade knife
*remove the corner piece first
2. Drop cookies
*soft dough dropped on a cookie sheet
*use a small cookie scoop or 2 teaspoons
*place at least 2 inches apart
*spread and flatten as they cook
*examples: chocolate chip cookies
3. Rolled cookies
*example: holiday cookies
*made from stiff dough that is rolled out and
cut into different shapes with cookie cutters
*chilled for easier handling
*work a small amount at a time
*roll dough to 1/8th inch on a lightly floured
surface
*dip cookie cutter in flour and shake off excess
*cut efficiently to minimize scraps of dough
*using a spatula remove cookies and place on
a cookie sheet 1 inch apart
4. Molded cookies
*shaped by hand
*balls of dough are rolled in chopped nuts or
other coatings before baking
*some are flattened (bottom of a glass),
engraved with cookie stamps or tiles, pressed
with a fork (peanut butter cookies)
*use chilled dough
*pinch off walnut size piece and form quickly
*place 1 inch apart on cookie sheet
*place 3 inches apart if pressing
*dip glass in flour or sugar to keep from
sticking
*stamps are oiled lightly before using and
floured in between cookies
6. Refrigerator cookies
*form dough into long, even rolls about one and
half to two inches in diameter
*wrap the rolls with wax paper, foil, or plastic
wrap, and chill
*can be prepared several days in advance
*slice the roll by encircling it with heavy thread
and pulling the ends
*place slices about 1 inch apart on a cookie
sheet
6. Pressed cookies
*made by using a cookie press to force dough
on to baking sheet
*use stiff dough- must be soft enough to
press but firm enough to hold its shape
*some are chilled and must be used quickly
*stiff dough spread little- place a half inch
apart
Baking Cookies
• Uniform in size= bake evenly
• Cool cookie sheets between batches or the
dough will soften and loose its shape
• Delicately brown when down
• Remove cookies immediately after baking
Storing Cookies
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Store in a container after cooking
Cover crisp cookies with a lid that fits loosely
Cover soft cookies with a tight fitting lid
Store each type separately
Freeze cookies