1. Cookies

2. Objective Summarize factors that impact cookie quality
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3. What Makes a Good Cookie?
Cookies come in all shapes, sizes, flavors, and textures
It is important to know how various ingredients and methods influence the characteristics of a cookie
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4. Flavor
The flavor of cookies is primarily determined by the quality of the ingredients used
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5. Flavor Choose high-quality ingredients that are fresh
Follow recipes carefully and measure ingredients exactly
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6. Texture
Ingredients are the most important factor in achieving a particular texture in cookies
High-gluten flour can make cookies tough
Crisper cookies generally have a larger proportion of sugar
Softer cookies contain more fat and moisture
Chewy cookies have a higher amount of sugar combined with moisture, as well as more eggs
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7. Texture Mixing and baking procedures also affect a cookie’s texture
Overmixing the dough develops too much gluten creating a tough cookie
Baking too long or at a temperature that is too high usually results in a dry, hard cookie
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8. Appearance
Cookies should be uniform in shape and size with an attractive appearance
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9. Appearance
Bake cookies at the proper temperature for the appropriate time to achieve proper color
Cookies can be uniformly decorated by applying icing, nuts, sanding sugar, or confections
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10. Objective Explain the two most common methods for mixing cookie dough
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11. Mixing Methods Two common methods for making cookie dough include
one-stage method
creaming method
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12. One-Stage Method Simplest method for making cookies
Place all the ingredients into the bowl and mix
Mix for two to three minutes at moderate speed
Overmixing can result in tough dough
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13. Creaming Method
Gluten is less likely to overdevelop using the creaming method because the flour is added last
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14. Objective Recall common methods for forming cookies
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15. Forming Methods
Cookies can be classified by the method used to form the cookie
Each technique creates a uniquely shaped cookie
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16. Drop Cookies Use a portion scoop to create equal-sized drop cookies
When portioning, allow enough space between the drops of dough to allow the cookies to spread during baking
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17. Drop Cookies
Chocolate chip and oatmeal cookies are often made using the drop method
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18. Rolled Cookies
Rolled cookies are transferred to a sheet pan and baked after being cut into the desired shapes
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19. Rolled Cookies
After cutting, these cookies are often decorated with sanding sugar and confections before baking
Are especially popular for holidays and special occasions because of the limitless shape possibilities
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20. Rolled Cookies
After baking they may be decorated with fondant or other icings
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21. Spritz (Pressed) Cookies
Some bakeshops use a special cookie press to make spritz cookies
The dough is pressed through a specially shaped die to create specific shapes
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22. Sheet Cookies Brownies are popular sheet cookies
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23. Sheet Cookies
The entire sheet pan is baked and later the sheet is cut into individual cookies
This method of forming cookies saves labor
Multilayered cookies can be created using this method
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24. Icebox Cookies
When making icebox cookies, the shaped dough is wrapped in plastic wrap or parchment paper and refrigerated
When fully chilled, the dough is firm and can be sliced into individual cookies
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25. Icebox Cookies
This technique makes it possible to create effects such as checkerboard or pinwheels
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26. Bar Cookies Biscotti are an example of a popular bar cookie
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27. Bar Cookies
After shaping the dough into a log, it is flattened and baked
While it is still warm, the cooked log is sliced into one-inch (2 cm) segments to form cookies
The cookies are baked a second time to create a hard texture
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28. Review
What elements are considered when judging the quality of cookies?
Flavor
Texture
Appearance
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29. Review What determines the flavor of cookies? Quality of ingredients
Proportion of ingredients
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30. Review What factors impact the texture of cookies? Ingredients
Mixing and baking procedures
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31. Review What gives cookies an appealing appearance?
Uniform size and shape
Proper baking temperature and time
Uniform decoration
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32. Review Describe the one-stage method for mixing cookie dough
Place all ingredients in a bowl and mix
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33. Review Describe the creaming method for mixing cookie dough
Mix butter or shortening with sugar and spices until smooth
Add eggs and liquids and mix until incorporated
Add flour and leavening agent and blend
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34. Review Name the methods used for forming cookies Drop Rolled Spritz
Sheet
Icebox
Bar
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35. Glossary
bar cookies. Cookies made by forming approximately one-pound (454 g) batches of cookie dough into logs, flattening the log and baking it. Once the log has cooked and while it is still warm, it is sliced into one-inch segments and baked again.
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36. Glossary
creaming method. The process that first mixes the butter or shortening with the sugar and spices until smooth, then eggs and liquids are added and mixed until incorporated, and finally, the flour and leavening agent are added and blended.
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37. Glossary
drop cookies. Cookies made by dropping small amounts of dough onto a sheet pan and baking.
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38. Glossary
icebox cookies. Cookies made by forming cookie dough into a log, square, triangle, or other shape; wrapping the dough in plastic wrap or parchment paper and chilling; then slicing into individual cookies and baking.
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39. Glossary
rolled cookies. Cookies formed by rolling out into a thin sheet and then cutting cookies into the desired shape and baking.
sheet cookies. Cookies that are made by evenly spreading dough or batter onto a sheet pan, baked, and then cut.
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40. Glossary
spritz cookies. Cookies made from soft cookie dough that is forced through a pastry bag to form shapes such as rosettes, shells, and scrolls, and then baked.
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