CookiesSix Basic Types

Flour (all-purpose) Sugar Fat Egg Salt Leavening Flavoring – ex. Vanilla extract

Cookies contain more fat and sugar than cakes.

Ingredients

Ex. Chocolate Chip Easy Spreads on the baking sheet – leave 2” Drop the same amount each time Soft dough

Drop

Bar Cookies Ex. Brownies Spread in Pan Require Longer Baking Require Longer Cooling Soft Dough

Ex. Peanut Butter Shape them with the hands Will not spread much when baked Stiff dough

Molded Cookies

Ex. Gingerbread Chill Dough for Easier Rolling Very Decorative Time Consuming Usually Iced Won’t spread much Stiff dough

Rolled Cookies

Refrigerator Cookies Slice and Bake (purchased) Very Economical Homemade Convenient Can be Decorative/Colors

Press Cookie Ex. Spritz Stiff dough May have colored dough Interesting shapes Use a cookie press

Macaroons Meringues Big cookies

Bonus Cookie Types

Macaroons/Meringue Cookies No Fat Cookies Colors Very Light Whipped egg white

Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection.

Meringues

Big Cookie for Fruit Pizza

• Use cookie dough• Ice with sweetened cream cheese• Decorate with slices of fruit