1. Cookies

2. Six basic types of cookies:
1. Drop 2. Bar 3. Rolled 4. Molded 5. Pressed 6. Refrigerator

3. Types of Cookies
The type of cookie is determined by how the cookies are formed and the consistency of the dough. .

4. Drop Cookies

5. Drop Cookies
Chocolate chip Oatmeal raisin

6. Drop Cookies Soft dough. Easy to make and bake.
Make by dropping spoonfuls of dough onto a baking sheet.
Use the 2-spoon method –
one spoon to scoop up the dough &
one spoon to push off the dough.

7. Drop Cookies
Place dough at least 2 inches apart to allow for spreading.
Make all cookies the same size for even baking.
When baked, cookies should be lightly browned (golden) and slightly mounded.

9. Bar cookies

10. Bar Cookies
Brownies Lemon Squares Pecan Fingers

11. Bar Cookies Uses a soft dough.
Spread dough evenly in a jelly roll pan, square cake pan, or 9x13 pan.
Can be chewy or cake-like depending on the thickness of the dough.
Cool thoroughly and cut into different shapes for serving.

12. Rolled Cookies

13. Rolled Cookies
Cut-out Sugar Cookies Gingerbread People German Lebkuchenherz Linzer Tarts

14. Rolled Cookies Are made from a dough that is firm enough to roll out.
Dough must be chilled before rolling.
Roll out only small amounts at a time. Refrigerate the rest of the dough until ready to roll more cookies.

15. Rolled Cookies
Roll dough on a lightly floured surface -- using too much flour yields dry, hard cookies.
Use cookie cutters of many shapes.
These cookies do not spread much, so only a small amount of space between cookies is needed between cookies on the baking sheet.

16. Molded Cookies

17. Molded Cookies
Snickerdoodles Chocolate Crinkles Jam Thumbprint Cookies Mexican Wedding Cakes Russian Teacakes Peanut Butter Blossoms

18. Molded Cookies
Uses a rich dough that must be chilled before cookies are shaped.
Mold a small amount of dough by hand into desired shape.
Allow some space between cookies on baking sheet.

19. Molded cookies
Can be flattened before baking with the bottom of a glass dipped in flour or sugar, or with a fork. (Peanut Butter cookies)
Can be rolled in colored sugar, cinnamon, nuts or coconut before baking. (Snickerdoodles)

20. Pressed cookies also called spritz cookies

21. Pressed Cookies
Spritz Cookies

22. Pressed Cookies Uses a stiff rich dough.
The dough is packed into a cookie press and forced through discs of various patterns.
These cookies do not spread much, so only a small amount of space between cookies is needed between cookies on the baking sheet.
Cookies vary in size and shape depending on the disc used.

23. Refrigerator cookies

24. Refrigerator Cookies
Pinwheel Cookies Slice-and-Bake Cookies

25. Refrigerator Cookies Made with a stiffer dough.
Dough is formed 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.

26. Ingredients Flour -- structure Fat -- tenderness
butter, shortening, oil
Sugar -- sweetness
white or brown sugar, molasses, honey
Eggs -- binding agent
Liquid -- moisture. May not even be used.
milk, juice
Flavoring extracts
vanilla, lemon, mint
Extras -- chocolate chips, nuts, coconut

27. Mixing Method

28. Conventional Mixing Method
Mise en place.
Preheat oven.
Cream the sugar and fat until smooth.
Add eggs and flavorings, mix together.
Add liquids (if included in recipe), mix.
5. Stir in dry ingredients.
Scrape down sides and bottom of bowl to
insure thorough mixing.
6. Stir in extras like chocolate chips or nuts.

29. Baking
Shiny pans, such as aluminum reflect heat producing lighter bottom crusts.
Dark baking sheets absorb heat producing darker bottom crusts.
Cookie sheets should be cool when dough is placed on them – warm sheets cause dough to spread.

31. Baking
Bake all cookies, except bar cookies, on flat baking pans or cookie sheets.
If pans do have sides, they should be low. High sides on cookie pans create unevenly baked cookies.
Cookies should all be the same size so they will bake evenly.

32. Yes No

33. Baking Bake in a preheated oven.
Check cookies at the end of minimum baking time. Bake just long enough so that cookies are lightly browned.
Set the timer.

34. * 1 minute too long in the oven can ruin all your hard work!
DO NOT walk away from the oven!
Cookies continue to bake on a hot pan.

35. 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.

36. Do not under-bake or over-bake.
Under-baked cookies are doughy & pale.
Over-baked cookies are dry & hard They look burned.
Cookies should be just set. When touched, your finger should leave a slight imprint.

37. Baking Cookies
Cookies harden as they cool and may stick to the pan, making them hard to remove.
Parchment paper can help prevent sticking.
Parchment is NOT the same as wax paper!!

38. Remove cookies from baking sheet 1 or 2 minutes after they come out of the oven.
Use a wide thin spatula to remove cookies from baking sheets.

40. Excessive spreading of cookie dough is caused by:
Dough that is too warm.
Baking sheet that is too hot.
Oven temperature that is incorrect.

41. Storing Cookies Cool cookies thoroughly 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.
Bar cookies can be stored right in the pan, covered with foil.

42. Never store soft & crisp cookies together.

43. Follow the recipe!! Enjoy!!