Cookies
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Types of Cookies
Cookie type is determined by
the consistency of the dough
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Six types of cookies
Drop
Bar
Rolled
Refrigerator
Pressed
Molded
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Drop
Cookies
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Drop Cookies
 Soft dough
 Easy to make and bake
 Make by dropping spoonsful onto
baking sheet (teaspoons)
 Use two spoons - one to push off the
dough. (Chocolate Chip Cookies)
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Drop Cookies
 Place at least 2 inches apart to allow for
spread.
 Use the same amount of dough each time
 Use a cool baking sheet
 When baked, cookies should be lightly
browned (golden) and slightly mounded.
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Bar cookies
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Bar Cookies
 Use a soft dough.
 Dough is spread evenly in a jelly roll
pan or square cake pan.
 Chewy or cakelike depending on the
thickness of the dough
 Can be cut into different shapes after
baking.(Brownies)
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Rolled
Cookies
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Rolled Cookies
 Are made from a dough that is firm
enough to roll out.
 Dough must be chilled before rolling.
 Roll out small amounts and keep
balance in the refrigerator.
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Rolled Cookies
 Roll dough on a lightly floured surface,
using too much flour creates hard cookies.
 Can be cut into different sizes and shapes.
 These cookies do not spread much, so
only a small amount of space between
cookies is needed between cookies on the
baking sheet.
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Refrigerator cookies
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Refrigerator Cookies
 Made with stiff dough
 Dough is shaped with the hands 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.
 Place cookies on a lightly greased baking
sheet.
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Pressed cookies
also called spritz cookies
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Pressed Cookies
 Use a stiff rich dough.
 The dough is packed into a cookie press and
forced through the pattern disc.
 Place on an ungreased cookie sheet.
 Small amount of space left between cookies
 Cookies vary in size and shape depending on
the disc used.
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Molded
Cookies
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Molded Cookies
 Use a rich dough that must be chilled
before cookies are shaped.
 Use a small amount of dough and
mold with fingers/hands into desired
shape.
 Allow space between cookies on
baking sheet
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Molded cookies
 Keep cookies uniform in size
 Can be flattened with the bottom of a
glass dipped in flour or sugar, or with
a fork. (Peanut Butter cookies)
 Can be rolled in sugar, nuts or coconut
before baking. (Snickerdoodles)
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Mixing Method for Cookies
“Conventional Mixing Method”
1. Cream or blend sugar and fat until smooth.
2. Add eggs and flavorings, blend together.
3. Add liquids, mix.
4. Add dry ingredients, all at once.
5. Scrape down sides and bottom of bowl to
insure thorough mixing.
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Baking
 Shiny pans, such as aluminum reflect
heat
 Dark baking sheets absorb heat
producing dark bottoms
 Cookie sheets should be cool when
dough is placed on them – warm
sheets cause dough to spread
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Baking
 Bake all cookies, except bar cookies
on flat baking pans/cookie sheets
 If pans do have sides, they should be
low. High sides on cookie pans create
unevenly baked cookies.
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Yes
No
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Baking
 Bake in a preheated oven.
 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.
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Cookies should be checked at
the end of minimum baking
time
 Cookies should be lightly browned
or golden brown.
 Cookies should be set – when
touched, your finger should leave a
slight imprint.
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Cookies are either
soft, chewy or crisp
Do not under bake
or over bake
Under-baked cookies are doughy & pale.
Over-baked cookies are dry, hard and dark.
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Baking Cookies
 Remove cookies from baking sheet as soon
as they come out of the oven.
 Cookies harden as they cool and tend to
stick to the pan, making them hard to
remove.
 Parchment paper can help prevent
sticking.
 Use a wide spatula to remove cookies from
baking sheets.
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Excessive spreading of cookie
dough is caused by:
 Dough that is too warm
 Baking sheet that is too hot
 The oven temperature is incorrect
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Storing Cookies
 Thoroughly cool cookies 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.
 Never store soft & crisp cookies together.
 Bar cookies can be stored in the pan
covered with foil.
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Follow the recipe!!
Enjoy!!
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