Cookies

koekje

“cookie” in Dutch

meaning little cake

used to test oven temperature

Cookie Facts

Kinds of Cookies

• Rolled

• Drop

• Bar

• Refrigerator

• Pressed

Rolled Cookie

Sugar Cookies

• Roll out dough with Rolling Pin

Drop Cookies

Oatmeal RaisinChocolate Chip Peanut Butter Snickerdoodles

• Scoop or “drop” on to cookie sheet

Bar

Pumpkin bar • Cake like cookie that is layered

Refrigerator Cookie

Pin wheel Checkerboard

• Rolled in to log or cylinder then cut with knife

Pressed Sprits

• Use a pump or cookie press to make shapes of cookie

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

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

• 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.

Cookie ingredients

FlourProvides structure

Types of Flour- All purpose (bread)- Self Rising- Cake - Pastry

All Purpose or pastry flour is best

NEVER use self rising in cookies

Sugar

Sweetness

Granulated sugar

provides proper spread

Powdered sugar will spread less

Brown Sugar

Adds flavor and softens

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

Fat

Such as shortening or butter

Create texture, add flavor, and add calories

Liquid

Eggs

Add nutritional value

Will cause the cookies to spread

Milk

Softens cookie

Flavorings and Seasonings

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

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

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

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

Freezing Cookies/Dough

For longer storage cookies can be frozen.

Many cookies freeze well in both the baked and dough form.