1. Cookies!

2. Cookie Vocabulary
• Be on the look out for:
– Creaming method
– Drop cookies
– Rolled cookies
– Spritz cookies
– Sheet cookies
– Icebox cookies
– Bar cookies

3. Cookies
• Cookies are popular items for the food service
industry because they are easy to prepare
, bake quickly, and store well.
• http://www.youtube.com/watch?v=RCDmN9u
hYFU

4. What makes a good cookie?
• Flavor
– High quality ingredients means high quality
cookies
– Be sure to measure ingredients exactly, baking is a
science it needs to be perfect!
– Follow every step in the recipe

5. What makes a good cookie?
• Texture
– Crispier cookies have more sugar
– Softer cookies have more fat and moisture
– Tough cookies have too much flour
– Chewy cookies have more eggs, more moisture
and more sugar
– Over mixing makes cookies tough
– Baking too long makes cookies dry and hard

6. What makes a good cookie?
• Appearance
– Shaping cookies to a uniform shape before baking
helps cookies cook at the same rate
– Cooking at the right temperature ensures that the
cookies will cook evenly but not burn on the
bottoms
– Allow cookies to firm up on the pan before
moving cookies to the cooling racks
– Decorating contributes to appearance and taste of
cookies

7. Mixing Methods
• There are two ways to make cookie dough
• Be sure to read your recipe to see which
method to use
• One stage method
– The simplest way to make cookie dough
– Place all ingredients into the bowl and mix
– Mix for 2 to 3 minutes on moderate speed to fully
blend all ingredients
– Reminder: over mixing creates tough cookies

8. Mixing Methods
• Creaming method
– First step: mix butter (or shortening) with sugar
and spices until smooth
– Second step: eggs and liquids are added and
mixed until incorporated
– Third step: flour and leavening agents are added
and blended

9. Forming Methods
• Cookies are classified by the method used to
form the cookie before it is cooked

10. Forming Methods
• Drop Cookies
– Easiest and most common
way to form cookies
– Made by dropping small
amounts of dough onto a
cookie sheet
– A portion scoop (aka Ice
cream scoop) is a good tool
for creating equal sized
cookies
– While cooking, drop cookies
spread into flat cookies, space
out the dough
– Oatmeal and chocolate chip

11. Forming Methods
• Rolled cookies
– Dough is rolled out into a
thin sheet and a cookie
cutter is used to cut
cookies into the desired
shape
– The cut cookies are
transferred to a cookie
sheet to bake
– Rolled cookies are
popular for holidays
– Sugar
cookies, gingerbread

12. Forming Methods
• Spritz cookies
– AKA pressed cookies
– Made from a soft dough
that is forced through a
pastry bag or cookie
press to make different
shapes

13. Forming Methods
• Sheet cookies
– Made by evenly spreading dough or batter onto a
sheet pan
– The entire sheet pan is baked and later the cookie
is cut into individual pieces
– Brownies

14. Forming Methods
• Icebox cookies
– Made by forming dough
into a
log, square, triangle or
other shape while dough
is still soft. The dough is
then wrapped in plastic
wrap and refrigerated
– When fully chilled, the
dough is sliced and
placed on a cookie sheet
to bake

15. Forming Methods
• Bar cookies
– Made by portioning
dough into a flattened
log and baking, once the
dough is cooked the log
is sliced and the slices
are returned to the oven
to bake a second time
– Biscotti

16. • http://www.marthaste
wart.com/show/the-
martha-stewart-
show/the-cookie-show