1. Cookies

2. “cookie” in Dutch meaning little cake used to test oven temperature
Cookie Facts
koekje
“cookie” in Dutch
meaning little cake
used to test oven temperature

3. Kinds of Cookies
Rolled
Drop
Bar
Refrigerator
Pressed

4. Rolled Cookie Sugar Cookies
Roll out dough with Rolling Pin

5. Drop Cookies Oatmeal Raisin Chocolate Chip Peanut Butter Snickerdoodles
Scoop or “drop” on to cookie sheet

6. Bar Pumpkin bar
Cake like cookie that is layered

7. Refrigerator Cookie Pin wheel Checkerboard
Rolled in to log or cylinder then cut with knife

8. Pressed Sprits
Use a pump or cookie press to make shapes of cookie

9. Cookie Textures Crisp cookies – made from a stiff dough
very little liquid in the batter
high ratio of sugar
spread more than other cookies
dry faster because they are thin

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

11. Chewy – High ratio of eggs, sugar, and liquid 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.

12. Cookie ingredients

13. Flour Provides structure Types of Flour All purpose (bread)
Self Rising
Cake
Pastry
All Purpose or pastry flour is best
NEVER use self rising in cookies

14. Sugar Sweetness Granulated sugar provides proper spread
Powdered sugar will spread less
Brown Sugar
Adds flavor and softens

15. Leavening agents Baking soda
relaxes the gluten so the cookie will spread more
Baking Powder
make the dough rise and fluff
Cream of tartar-
acts as a stabilizer – help keep shape

16. Fat Such as shortening or butter
Create texture, add flavor, and add calories

17. Liquid Eggs Add nutritional value Will cause the cookies to spread
Milk
Softens cookie

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

19. Mixing Cookies Creaming method-
the most common way for mixing cookie dough.
Air is beaten into the sugar and fat making a light and fluffy mixture as the cookies bake

20. Baking Cookies Use baking parchment paper-
help the cookies for sticking and burning
Bake on flat, shiny, cool baking sheets
Avoid dark pans
dark pans absorb heat and will cause the cookies to burn
Warm pans will cause the cookies to spread

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

22. Freezing Cookies/Dough
For longer storage cookies can be frozen.
Many cookies freeze well in both the baked and dough form.