1. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved18
Cookies
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

2. 18 Cookies Crispness Low proportion of liquid in the mix.
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

3. 18 Cookies Softness High proportion of liquid in the mix.
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

4. 18 Cookies Chewiness High sugar and liquid content, low fat content.
Characteristics and Causes
Chewiness
High sugar and liquid content, low fat content.
High proportion of eggs.
Strong flour or gluten developed during mixing.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

5. 18 Cookies Characteristics and Causes Spread
High sugar content increases spread.
High baking soda or baking ammonia content increases spread.
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

6. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved18
Cookies
Mixing Methods
One Stage Method
Scale ingredients accurately.
Place all ingredients in the mixer and mix until uniformly blended.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

7. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved18
Cookies
Mixing Methods
Creaming Method
Scale ingredients accurately.
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

8. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved18
Cookies
Mixing Methods
Sanding Method
Scale ingredients accurately.
Combine the dry ingredients and fat in a mixer. Mix until the mixture resembles coarse cornmeal or sand.
Add the eggs. Mix to a uniform dough.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

9. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved18
Cookies
Mixing Methods
Sponge 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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10. 18 Cookies Bagged or Pressed Cookies: made from a soft dough.
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

11. 18 Cookies Dropped: made from a soft dough. Types and Make-up Methods
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

12. 18 Cookies Rolled Types and Make-up Methods 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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13. 18 Cookies Molded Types and Make-up Methods
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

14. 18 Cookies Icebox Types and Make-up Methods
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

15. 18 Cookies Types and Make-up Methods Bar
Scale the dough into 1¾ lb (450 g) units.
Form the dough into cylinders the length of the sheet pans.
Place three strips on each greased pan.
Flatten the dough with the fingers into strips 3-4 inches (8-10 cm) wide and ¼ inch (6 mm) thick.
If required, brush with egg wash.
Bake as directed.
While cookies are still warm, cut each strip into bars about 1¾ inches (4.5 cm) wide.
In some cases, such as biscotti (twice baked) the strips are baked a second time until dry and crisp.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

16. 18 Cookies Sheet Types and Make-up Methods
Spread cookie mixture into prepared sheet pans.
If required add topping or brush with egg wash.
Bake as directed.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17. 18 Cookies Types and Make-up Methods Stencil
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

18. 18 Cookies Preparing the Pans Types and Make-up Methods
Use clean, unwarped pans.
Line sheets with parchment or silicone.
Heavily greased pan increases the spread of cookie.
Some high fat cookies may be baked on ungreased pans.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

19. 18 Cookies Baking Types and Make-up Methods
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

20. 18 Cookies Cooling Types and Make-up Methods
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.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved