Cookies

Cookie Facts

koekje “cookie” in Dutch meaning little cake used to test oven temperature

6 Kinds of Cookies Rolled Rolled Drop Drop Bar Bar Refrigerator Refrigerator Pressed Pressed Molded Molded

Rolled Cookie examples: sugar cookies usually baked in ungreased pan to keep the dough from spreading examples: sugar cookies usually baked in ungreased pan to keep the dough from spreading usually decorated prior to baking and cut into different shapes usually decorated prior to baking and cut into different shapes

Drop Cookies Examples: oatmeal raisin, chocolate chip Examples: oatmeal raisin, chocolate chip Soft dough that is spooned or scooped into mounds for baking Soft dough that is spooned or scooped into mounds for baking Tend to be thick with a soft chewy texture Tend to be thick with a soft chewy texture

Bar Cookie Examples Brownies Examples Brownies Dough is pressed or layered in shallow pans and cut into portions, usually squares or rectangles. Dough is pressed or layered in shallow pans and cut into portions, usually squares or rectangles.

Refrigerator / Icebox Cookie Made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual pieces and baked as needed. Made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual pieces and baked as needed. As simple as chocolate chip dough or as sophisticated as elegant pinwheel and checkerboard cookies As simple as chocolate chip dough or as sophisticated as elegant pinwheel and checkerboard cookies Usually produces wafer like cookies with a crisp texture Usually produces wafer like cookies with a crisp texture

Pressed Cookie Spritz cookies Spritz cookies Soft dough that is forced through a pastry tip or cookie gun. Soft dough that is forced through a pastry tip or cookie gun. Usually small with a distinct, decorative shape. Usually small with a distinct, decorative shape. Eggs are the only liquid used since they are tougher. Eggs are the only liquid used since they are tougher. Trick: using too much fat or too soft a flour is, can cause the cookies to spread and lose their shape Trick: using too much fat or too soft a flour is, can cause the cookies to spread and lose their shape

Molded Cookie Example - Peanut Butter Cookies Example - Peanut Butter Cookies  Made with a thin batter that is poured or spread onto a baking sheet and baked, while still hot it is molded into a variety of shapes.  Sweet and butter, often flavored with zest or ground nuts

Cookie Textures Crisp Cookie Crisp Cookie Soft Cookie Soft Cookie Chewy Cookie Chewy Cookie

Crisp Cookies – Made from a stiff dough with very little liquid in the batter and a high ratio of sugar. Made from a stiff dough with very little liquid in the batter and a high ratio of sugar. Crisp cookies spread more than other cookies in the baking process. Crisp cookies spread more than other cookies in the baking process. They dry faster because they are thin. They dry faster because they are thin.

Soft cookies - Contain low amounts of fat and sugar and high proportion of liquid, such as egg. Contain low amounts of fat and sugar and high proportion of liquid, such as egg. Corn syrup is used and retains moisture, providing the soft texture. Corn syrup is used and retains moisture, providing the soft texture. When done baking, they will have light brown bottom and sides. When done baking, they will have light brown bottom and sides.

Chewy Cookies - High ratio of eggs, sugar, and liquid, but a small amount of fat. High ratio of eggs, sugar, and liquid, but a small amount of fat. The gluten in the flour must develop during the mixing stage. Gluten provides the stretch and flexibility to the cookie giving it the chewy characteristic. The gluten in the flour must develop during the mixing stage. Gluten provides the stretch and flexibility to the cookie giving it the chewy characteristic.

Cookie ingredients

Flour Provides structure All purpose or pastry flour is best

Sugar Sweetness Granulated sugar will provide proper spread Powdered sugar will spread less

Leavening agents Chemical leavening agents Baking soda relaxes the gluten so the cookie will spread more

Fat Shortening or butter Creates texture, adds flavor, and adds calories Creates texture, adds flavor, and adds calories

Liquid Eggs Add nutritional value Add nutritional value Will cause the cookies to spread Will cause the cookies to spread

Flavorings and Seasonings Extracts, salt, nuts are examples of the flavorings and seasonings used in cookies. Extracts, salt, nuts are examples of the flavorings and seasonings used in cookies.

Mixing method

Mixing Cookies The creaming method of mixing is the most common way for mixing cookie dough. The creaming method of mixing is the most common way for mixing cookie dough. Air is beaten into the sugar and fat cells making a light mixture as the cookies bake Air is beaten into the sugar and fat cells making a light mixture as the cookies bake

Baking Cookies Bake on flat, shiny, cool baking sheets Bake on flat, shiny, cool baking sheets Avoid dark pans Avoid dark pans (dark pans absorb heat and will cause the cookies to burn) (dark pans absorb heat and will cause the cookies to burn) Warm pans will cause the cookies to spread Warm pans will cause the cookies to spread

Storing Cookies Crisp cookies - store in a container with a loose fitting cover Crisp cookies - store in a container with a loose fitting cover Soft cookies - store in a container with a tight fitting lid Soft cookies - store in a container with a tight fitting lid Bar cookies - store in the baking pan Bar cookies - store in the baking pan

Freezing Cookies/Dough For longer storage cookies can be frozen. For longer storage cookies can be frozen. Remember to put them in an air-tight container to prevent moisture loss or freezer burn Remember to put them in an air-tight container to prevent moisture loss or freezer burn Many cookies freeze well in both the baked and dough form. Many cookies freeze well in both the baked and dough form.