Cookies

Objective Summarize factors that impact cookie quality © Goodheart-Willcox Co., Inc.

What Makes a Good Cookie? Cookies come in all shapes, sizes, flavors, and textures It is important to know how various ingredients and methods influence the characteristics of a cookie © Goodheart-Willcox Co., Inc.

Flavor The flavor of cookies is primarily determined by the quality of the ingredients used © Goodheart-Willcox Co., Inc.

Flavor Choose high-quality ingredients that are fresh Follow recipes carefully and measure ingredients exactly © Goodheart-Willcox Co., Inc.

Texture Ingredients are the most important factor in achieving a particular texture in cookies High-gluten flour can make cookies tough Crisper cookies generally have a larger proportion of sugar Softer cookies contain more fat and moisture Chewy cookies have a higher amount of sugar combined with moisture, as well as more eggs © Goodheart-Willcox Co., Inc.

Texture Mixing and baking procedures also affect a cookie’s texture Overmixing the dough develops too much gluten creating a tough cookie Baking too long or at a temperature that is too high usually results in a dry, hard cookie © Goodheart-Willcox Co., Inc.

Appearance Cookies should be uniform in shape and size with an attractive appearance © Goodheart-Willcox Co., Inc.

Appearance Bake cookies at the proper temperature for the appropriate time to achieve proper color Cookies can be uniformly decorated by applying icing, nuts, sanding sugar, or confections © Goodheart-Willcox Co., Inc.

Objective Explain the two most common methods for mixing cookie dough © Goodheart-Willcox Co., Inc.

Mixing Methods Two common methods for making cookie dough include one-stage method creaming method © Goodheart-Willcox Co., Inc.

One-Stage Method Simplest method for making cookies Place all the ingredients into the bowl and mix Mix for two to three minutes at moderate speed Overmixing can result in tough dough © Goodheart-Willcox Co., Inc.

Creaming Method Gluten is less likely to overdevelop using the creaming method because the flour is added last © Goodheart-Willcox Co., Inc.

Objective Recall common methods for forming cookies © Goodheart-Willcox Co., Inc.

Forming Methods Cookies can be classified by the method used to form the cookie Each technique creates a uniquely shaped cookie © Goodheart-Willcox Co., Inc.

Drop Cookies Use a portion scoop to create equal-sized drop cookies When portioning, allow enough space between the drops of dough to allow the cookies to spread during baking © Goodheart-Willcox Co., Inc.

Drop Cookies Chocolate chip and oatmeal cookies are often made using the drop method © Goodheart-Willcox Co., Inc.

Rolled Cookies Rolled cookies are transferred to a sheet pan and baked after being cut into the desired shapes © Goodheart-Willcox Co., Inc.

Rolled Cookies After cutting, these cookies are often decorated with sanding sugar and confections before baking Are especially popular for holidays and special occasions because of the limitless shape possibilities © Goodheart-Willcox Co., Inc.

Rolled Cookies After baking they may be decorated with fondant or other icings © Goodheart-Willcox Co., Inc.

Spritz (Pressed) Cookies Some bakeshops use a special cookie press to make spritz cookies The dough is pressed through a specially shaped die to create specific shapes © Goodheart-Willcox Co., Inc.

Sheet Cookies Brownies are popular sheet cookies © Goodheart-Willcox Co., Inc.

Sheet Cookies The entire sheet pan is baked and later the sheet is cut into individual cookies This method of forming cookies saves labor Multilayered cookies can be created using this method © Goodheart-Willcox Co., Inc.

Icebox Cookies When making icebox cookies, the shaped dough is wrapped in plastic wrap or parchment paper and refrigerated When fully chilled, the dough is firm and can be sliced into individual cookies © Goodheart-Willcox Co., Inc.

Icebox Cookies This technique makes it possible to create effects such as checkerboard or pinwheels © Goodheart-Willcox Co., Inc.

Bar Cookies Biscotti are an example of a popular bar cookie © Goodheart-Willcox Co., Inc.

Bar Cookies After shaping the dough into a log, it is flattened and baked While it is still warm, the cooked log is sliced into one-inch (2 cm) segments to form cookies The cookies are baked a second time to create a hard texture © Goodheart-Willcox Co., Inc.

Review What elements are considered when judging the quality of cookies? Flavor Texture Appearance © Goodheart-Willcox Co., Inc.

Review What determines the flavor of cookies? Quality of ingredients Proportion of ingredients © Goodheart-Willcox Co., Inc.

Review What factors impact the texture of cookies? Ingredients Mixing and baking procedures © Goodheart-Willcox Co., Inc.

Review What gives cookies an appealing appearance? Uniform size and shape Proper baking temperature and time Uniform decoration © Goodheart-Willcox Co., Inc.

Review Describe the one-stage method for mixing cookie dough Place all ingredients in a bowl and mix © Goodheart-Willcox Co., Inc.

Review Describe the creaming method for mixing cookie dough Mix butter or shortening with sugar and spices until smooth Add eggs and liquids and mix until incorporated Add flour and leavening agent and blend © Goodheart-Willcox Co., Inc.

Review Name the methods used for forming cookies Drop Rolled Spritz Sheet Icebox Bar © Goodheart-Willcox Co., Inc.

Glossary bar cookies. Cookies made by forming approximately one-pound (454 g) batches of cookie dough into logs, flattening the log and baking it. Once the log has cooked and while it is still warm, it is sliced into one-inch segments and baked again. © Goodheart-Willcox Co., Inc.

Glossary creaming method. The process that first mixes the butter or shortening with the sugar and spices until smooth, then eggs and liquids are added and mixed until incorporated, and finally, the flour and leavening agent are added and blended. © Goodheart-Willcox Co., Inc.

Glossary drop cookies. Cookies made by dropping small amounts of dough onto a sheet pan and baking. © Goodheart-Willcox Co., Inc.

Glossary icebox cookies. Cookies made by forming cookie dough into a log, square, triangle, or other shape; wrapping the dough in plastic wrap or parchment paper and chilling; then slicing into individual cookies and baking. © Goodheart-Willcox Co., Inc.

Glossary rolled cookies. Cookies formed by rolling out into a thin sheet and then cutting cookies into the desired shape and baking. sheet cookies. Cookies that are made by evenly spreading dough or batter onto a sheet pan, baked, and then cut. © Goodheart-Willcox Co., Inc.

Glossary spritz cookies. Cookies made from soft cookie dough that is forced through a pastry bag to form shapes such as rosettes, shells, and scrolls, and then baked. © Goodheart-Willcox Co., Inc.