Cookies
Types of Cookies:
1. Bar – Baked and cooled in pan before cutting
into squares.
Examples: Brownies and Lemon bars
2. Drop – Soft dough is dropped by teaspoons
onto cookie sheets. Allow space for cookies to
expand.
Examples: Chocolate Chip and Oatmeal
3. Cut-Out (Rolled) – Stiff dough is rolled and
cookie cutters are used to make shapes before
baking
Examples: Sugar Cookies and Gingerbread Cookies
4. Molded – Dough is shaped into balls which can
be rolled in a coating or flattened before baking.
Example: Peanut Butter
5. Pressed - Dough is pushed through a cookie press
directly onto a baking sheet.
Example: Spritz
6. Sliced (Refrigerator) - Soft dough is formed into
a long roll, wrapped and chilled. Roll is cut into
even slices then baked.
Example: Pinwheels
• Pan Preparation
– Follow recipe
• Most cookies do not need pan greased because of high fat content
– Parchment paper for easy cleanup (if applicable)
• Oven Placement
– One pan = bake in center
– Multiple pans = stagger and rotate
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Switch ½ way
through bake time
• Storage
– Use covered containers so cookies stay moist
– Store different types of cookies separate
The Conventional Method of Mixing
• There are certain cooking terms one must know in
order to properly prepare cookie dough or batter.
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Dry ingredients
Liquid Ingredients
Sift
Cream
Mix
Stir
Beat
Consistency
Conventional Method of Mixing
• All cookie dough and batters use the conventional
method of mixing.
• Fat and sugar are combined first. Sugar crystals “grate”
against the fat, creating holes that fill with air. This
builds volume into the batter. Alternately adding dry
and liquid ingredients reduces the need for vigorous
mixing, which contributes to a velvety texture.
The Types of Ingredients Make a Difference
Examples:
• Butter vs. shortening
• Brown sugar vs. white sugar
• Unsweetened chocolate vs. semi-sweet
chocolate
• Salted butter vs. unsalted butter
• Bread flour vs. all-purpose flour
• Cake flour vs. all-purpose flour