Section 29.1 Cookies Cookies are small desserts that can be crisp, soft, or chewy and come in many shapes. Cookies are made using either a one-stage method, or a creaming method.

Cookie Characteristics Describe the three types of cookies. Cookie Type Description Crisp Cookies Have very little moisture in the batter; have a high ratio of sugar; spread more than other cookies during baking Soft Cookies Have low amounts of fat and sugar in the batter; have a high proportion of liquids; keep a soft texture after baking Chewy Cookies Have a high ratio of eggs, sugar, and liquid, but a low amount of fat; gluten must develop during mixing

Cookie Characteristics Spread is determined by: flour type sugar type amount of liquid baking soda fat type baking temperature spread Expand.

Making Cookies Most cookies contain sugar, fat, eggs, flour, baking soda, and leavening agents. A few cookies are made using the one-stage method, but the creaming method is the most common. one-stage method A cookie mixing method in which all ingredients are mixed in a single stage.

Making Cookies Cookie types include: drop rolled icebox molded bar drop cookie A cookie with soft batter or dough that uses the creaming process.

Making Cookies To prevent burning, double pan the cookies. Cookies are done when the bottoms and edges turn light golden brown. double pan A sheet pan placed inside a second pan of the same size.