Cookies
Goodston
Production
Quick Notes
•Cookies are easy to prepare.
Many people consider
homemade cookies well worth
the little time and effort they
require.
•The main difference between
cookies and cakes is that cookies
have very little liquid. This gives
the cookies a heavier texture
than cakes.
More Notes
•Cookies vary in texture from
soft to crisp.
•They can be made in assorted
shapes and decorated in many
ways. There are 6 basic kinds of
cookies.
Types of cookies
1.BAR COOKIES- Baked in a square or
rectangular pan. The cookies are cut into squares.
Cake like texture to chewy.
Examples: Brownies, lemon bars
2. DROP COOKIES- Made from a soft dough,
dropped by tsp into a baking sheet. Spreads to
make a thick cookie.
Examples: Chocolate chip
3.MOLDED COOKIES- Made from a stiff dough and
shaped by hand. Rolled out & cut with cookie
cutters. Examples: peanut butter,
snickerdoodles
Types of Cookies Cont’d.
4. PRESSED COOKIES- Made by pushing
dough through a cookie press. A
variety of shapes are possible.
Examples: Spritz
5.ROLLED COOKIES- Stiff dough, rolled
out and cut with cookie cutters.
Examples: Sugar, Gingerbread
6. SLICED COOKIES- Also called
refrigerator cookies. Dough into long
roll, refrigerate. When chilled, sliced
and baked.
Examples: Pinwheels, sugar
Vocab
•Creaming- refers to combining
shortening and sugar.
Beat them together using an
electric mixer until soft,
smooth, and creamy.
Ingredients
• Fats – butter, margarine, oil, and
shortening. Function as the spread. The
more fat, the flatter and crunchier the
cookie. Less fat = puffy, cake-like cookies.
The type of fat used creates major
variations in cookies.
• Flour – All purpose. Makes the cookie
flatter, darker, and crispier.
Ingredients
• Baking Powder and Soda – Leavening
agents. BP makes lighter colored and
puffier cookies.
• Sugars – Granulated/white sugar makes
the cookie crispy. Brown sugar absorbs
moisture, helping cookie to stay chewy.
• Eggs/Liquids – Make cookies puff and
spread. Eggs act like glue.
Tips for Making Cookies
• Dip utensils in flour or sprinkle some
on the rolling pin. Too much flour will
make the cookies tough and hard.
• Make all the cookies in a batch the same
size and thickness. If some are thin and
some are thick, the thin ones will be
done before the thick ones.
• Check the recipe for how to space the
cookies on the sheet. Some types of
cookies spread as they bake.
Some more Tips
• Prepare the pan according to recipe
directions. Allow hot cookie sheets to
cool before using them again. If you
put cookie dough on a hot baking sheet,
the dough will melt and spread .
• An extra minute or two of heat can
over brown cookies. Watch them
carefully. Test bar and drop cookies for
doneness by pressing lightly with your
finger. The imprint of your finger
should show slightly.
• Follow directions for cooling cookies.
Some can cool in the pan. Others are
removed while hot and cooled on a wire
rack. Use a spatula or a turner.
Baking Tips
•
•
•
•
Use a cookie sheet.
Follow recipe directions for prepping pans.
Let sheets cool between baking.
Do not let pans touch sides or back – or
each other. One pan is best.
• Bottom and sides are lightly browned –
shiny pans are best.
• Cookies continue to bake after out of oven
Storing Cookies
•Store cookies in a tightly
sealed container.
•Wax paper between layers
will keep them from sticking
together. Cool before storing
•A slice of bread stored with
cookies will keep cookies
moist.
Goodston
Productions