1. COOKIES

2. FLOUR Structure Flavor Nutritional Value Cake flour
Lower in protein content
Prevents gluten development
Makes your cookies fluffier

3. Eggs
Structure
Moisture

4. Sugar
The main flavoring agent
Browning

5. Fat
Moisture
Contributes to tenderness

6. Leaveners Baking Soda Baking Powder Makes product spread
Makes product puff/rise

7. Flavorings Extracts Citrus Zest
Impart flavor but not alter the recipe
Citrus Zest
Nuts, spices, chocolate chips and fruits

8. Garnishes Additional flavor Texture Eye appeal
Can be added before or after the baking process

9. Types of Cookies DROP COOKIES Most common
Made from a firm dough or batter that holds its shape on a sheet pan
Contains a high percentage of fat
Can be crispy or chewy (based off of baking time)

10. Three types of drop cookies
Icebox Cookies
Refrigerator cookies
Formed in a cylinder, chilled and then sliced and baked

11. 3 Types of drop cookies cont….
Piped Cookies
Made of soft dough that can be piped through a pastry bag

12. Stenciled
Made with batter that can be spread very thin and baked without losing its detailed shape
Contain a high percentage
of sugar and eggs
Tuile is a popular
Stenciled cookie used
as an edible container

13. Bar Cookies
Made from a soft batter that is spread into a pan before baking
Lemon bars
Twice baked cookies
Formed into a large
log shape and then baked
Cut in to slices and
then baked again for
a crispier cookie

14. Rolled Cookies Cut-out cookies Stiff dough that can be rolled out
Cut with a cookie cutter
Molded cookies
Stiff dough that is
shaped by hand

15. Making Cookies Ingredients should be a room temperature
Cold ingredients can
cause the dough to separate
and lose its uniform
consistency

16. Preparing cookie pans Selecting a pan
Flat sheet pans are standard for most cookies
Cookies with a high fat content tend to brown easily
Use two stacked sheet pans,
this is called double-panning

17. Preparing the pan Parchment paper Silicone baking mats Greased pan
Bar cookies
Silicone baking mats
Best for stenciled cookies
Greased pan
Non-stick spray
With paper towel light coating of fat
To much fat could cause cookies to spread
or brown more.

18. Creaming Method
Blend a combination of ingredients together until smooth
Longer creaming time results in light and airy, cake like cookies
Short creaming time keeps cookies from spreading to much

19. Foaming Method Whipping eggs and sugar until thick and
light in texture

20. Baking Cookies Oven Temperature Position of Oven Racks
Preheat oven to proper temp
15 min
Position of Oven Racks
Center the rack so
cookies are in the
middle of the oven

21. Baking Determining doneness Cooling Cookies
Halfway through rotate the sheet pan
Determining doneness
Because of carryover cooking remove when they look slightly underdone
Cooling Cookies
Remove quickly to prevent browning
Some cookies are to soft to remove immediately
Allow to set