Cookies

Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

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• Makeup methods– Drop cookies– Icebox cookies– Bar cookies– Cut-out or rolled cookies– Molded cookies– Pressed cookies– Wafer cookies

Types and Make-up Methods

Dropped: made from a soft dough.• Select the proper size scoop for accurate portioning• Drop the cookies onto prepared sheet pans.• Allow enough space for spreading.• If the formula requires it, flatten the dough with a

weight dipped in sugar.

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Types and Make-up Methods

Icebox• Scale the dough into pieces of uniform sizes.• Form the dough into cylinders.• Wrap the cylinders in parchment or wax paper.• Chill overnight.• Unwrap the dough and cut into slices of uniform

thickness.• Place cookies on prepared sheet pans.

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Types and Make-up MethodsBar• Scale the dough into 1¾ lb (450 g) units.• Form the dough into cylinders the length of the sheet pans.• If required, brush with egg wash.• Bake as directed.• In some cases, such as biscotti (twice baked) the strips

are baked a second time until dry and crisp.

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Types and Make-up Methods

Rolled• Chill dough thoroughly.• Rollout dough ⅛ inch (3 mm) thick on a floured

canvas.• Cut out cookies with cookie cutters. Place cookies on

prepared sheet pans.• Some décor may be applied before baking.• After baking, decorate with desired icing, sugars, etc.• SUGAR COOKIES

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Types and Make-up Methods

Molded• Chill dough thoroughly. Roll it out into long cylinders

about 1 inch thick, or whatever size is required.• With a knife or bench scraper, cut into ½ ounce (15 g)

pieces or desired size.• Place cookies on prepared sheet pans.• Flatten cookies with a weight.• Alternative method: After step 2, shape the dough by

hand into desired shapes. Hand Shaped – or pressed into a mold

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Types and Make-up Methods

Bagged or Pressed Cookies: made from a soft dough.•Fit a pastry bag with a tip of the desired size and shape.•Fill with cookie dough.•Press out cookies of desired shape onto prepared sheet pans.

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Types and Make-up Methods

Stencil/wafer• Line a sheet pan with a silicone mat.• Use a ready made stencil.• Place the stencil on silicone mat or parchment.• Spread the batter across the stencil to make a thin layer that

fills the hole.

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Characteristics and Causes

Crispness• Low proportion of liquid in the mix.• High sugar and fat content.• Baking long enough to evaporate the

moisture.• Small size or thin shape.• Proper storage.

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Characteristics and Causes

Softness• High proportion of liquid in the mix.• Low sugar and fat content.• Honey, molasses, or corn syrup in the formula.• Underbaking.• Large size or thick shape.• Proper storage.

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Characteristics and Causes

Chewiness• High sugar and liquid content, low fat content.• High proportion of eggs.• Strong flour or gluten developed during

mixing.

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Characteristics and Causes

Spread• High sugar content increases spread.• High baking soda or baking ammonia increases spread.• The creaming a mixture until light increases spread.• Low oven temperature increases spread.• A slack batter-one with a high liquid content- increases

spread.• Strong flour or activation of gluten decreases spread.• Cookies spread more if baked on heavily greased pans.

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Mixing Methods

Creaming Method• Scale ingredients accurately.• Ingredients at room temperature • Cream together at low speed the fat, sugar, salt, and

spices.• Add eggs and liquid.• Sift in the flour and leavening. Mix until combined.• DO NOT OVERMIX.

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Mixing Methods

One Stage Method• Scale ingredients accurately.• Place all ingredients in the mixer and mix until

uniformly blended.

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Mixing Methods

Sponge/Foaming Method• Scale ingredients accurately.• Whip the eggs and the sugar to the proper stage

indicated in the formula used.• Fold in the remaining ingredients as specified in the

formula.

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Types and Make-up Methods

Preparing the Pans• Use clean, unwarped pans.• Line sheets with parchment.• Heavily greased pan increases the spread of cookie.• Some high fat cookies may be baked on ungreased

pans.

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Types and Make-up Methods

Baking• Most cookies baked at high temperature for short

time.• Too low temperature increases spreading.• Too high temperature may burn the edges.• Over baking one minute can burn cookies.• Doneness is indicated by color.• Rich doughs may have burned bottoms easily. Double

pan the cookies to eliminate this problem.

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Types and Make-up Methods

Cooling• Remove cookies from pan while warm.• If very soft, remove from pan when cool enough and

firm enough to handle.• Do not cool cookies in cold drafts.• Cool completely before storing.

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How Cookies Are Evaluated

• Taste (sweet, pleasing with no strong overtones)• Texture (Crispness, softness, chewness• Appearance (uniformity, colour, and spread)

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How To Store Your Cookies

• COOL DRY PLACE

• AIR TIGHT CONTAINER

• DON’T MIX DIFFERENT VARIETIES

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ACTIVITY

MAKE A COOKIE CHART/ INFO GRAPH POSTER

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