Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.

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