Preparation of CookiesPreparation of Cookies

Cookie means small cake.Cookie means small cake.

Four Cookie CharacteristicsFour Cookie CharacteristicsCrispness-Softness-Chewiness-SpreadCrispness-Softness-Chewiness-Spread

Crispness:Crispness: Low proportion of liquid in the mix. Stiff dough.Low proportion of liquid in the mix. Stiff dough. High sugar and fat content. Make it possible to mix a High sugar and fat content. Make it possible to mix a

workable dough with low moisture content.workable dough with low moisture content. Baking long enough to evaporate most of the moistureBaking long enough to evaporate most of the moisture Small size, thin shape, cookie dries faster during Small size, thin shape, cookie dries faster during

baking.baking. Proper size, crisp cookies can become soft if they Proper size, crisp cookies can become soft if they

absorb moisture.absorb moisture.

Cookie characteristics contd…Cookie characteristics contd…

Softness:Softness: High proportion of liquidHigh proportion of liquid Low sugar and fatLow sugar and fat Honey, molasses, or corn syrup in the formulasHoney, molasses, or corn syrup in the formulas UnderbakingUnderbaking Large size or thick shape so that they retain Large size or thick shape so that they retain

more moisturemore moisture Proper storage. Soft cookies can become stale Proper storage. Soft cookies can become stale

and dry if not tightly covered or wrappedand dry if not tightly covered or wrapped

Cookie Characteristics contd…Cookie Characteristics contd…

Chewiness:Chewiness: High sugar and liquid content, but High sugar and liquid content, but

low fat contentlow fat content High proportion of eggsHigh proportion of eggs Strong flour or gluten developed Strong flour or gluten developed

during mixingduring mixing

Cookie Characteristics contd…Cookie Characteristics contd…

Spread: Several factors contribute to spread or lack of it.Several factors contribute to spread or lack of it.Sugar-Sugar- High sugar content increases spread High sugar content increases spread

Leavening- Baking, sodaLeavening- Baking, soda/powder, encourages spread/powder, encourages spread

Creaming-Creaming- The creaming together of fat and sugar contributes to The creaming together of fat and sugar contributes to leavening by incorporating air. Creaming a mixture until light leavening by incorporating air. Creaming a mixture until light increases spread. Blending fat and sugar just to a paste (without increases spread. Blending fat and sugar just to a paste (without creaming in a lot of air) reduces spreadcreaming in a lot of air) reduces spread

TemperatureTemperature- Low oven temperature increases spread. High - Low oven temperature increases spread. High temperatures decreases spread because the cookie sets up before it temperatures decreases spread because the cookie sets up before it has a chance to spread too muchhas a chance to spread too much

Liquid-Liquid- High liquid content, spreads more than a stiff dough High liquid content, spreads more than a stiff dough

Flour-Flour- Strong flour or activation of gluten decreases spread Strong flour or activation of gluten decreases spread

Three Mixing MethodsThree Mixing MethodsOne Stage-Cream -SpongeOne Stage-Cream -Sponge

One Stage Mixing Method: Low moisture One Stage Mixing Method: Low moisture cookies where all ingredients are mixed at cookies where all ingredients are mixed at once.once. Measure ingredients accurately. Have all Measure ingredients accurately. Have all

ingredients at room temperature.ingredients at room temperature. Mix the ingredients until uniformly blended.Mix the ingredients until uniformly blended. Scrape down sides of bowl as necessary.Scrape down sides of bowl as necessary.

Mixing Methods: Creaming methodMixing Methods: Creaming method

1. Measure 1. Measure ingredients accurately. Have all ingredients at room ingredients accurately. Have all ingredients at room temperaturetemperature

2. Place the fat, sugar, salt, and spices in the mixing bowl. 2. Place the fat, sugar, salt, and spices in the mixing bowl. Cream these ingredients. For light cookies, cream until mix is Cream these ingredients. For light cookies, cream until mix is light and fluffy, in order to incorporate more air for leavening. light and fluffy, in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream For denser cookies, blend to a smooth paste, but do not cream until light.until light.

3. Add the eggs and liquid, if any, and blend in a low speed3. Add the eggs and liquid, if any, and blend in a low speed Sift in the flour and leavening. Mix until just combined. Do Sift in the flour and leavening. Mix until just combined. Do

not over mix, or gluten will developnot over mix, or gluten will develop

Mixing Methods: Sponge methodMixing Methods: Sponge method

Measure all ingredients accurately. Have all Measure all ingredients accurately. Have all ingredients at room temperatureingredients at room temperature

2. Following the procedure given in the formula used, 2. Following the procedure given in the formula used, whip the eggs and the sugar to the proper stage: soft whip the eggs and the sugar to the proper stage: soft peaks for whites, thick, and light for whole eggs and peaks for whites, thick, and light for whole eggs and yolks.yolks.

3. Fold in the remaining ingredients as specified in 3. Fold in the remaining ingredients as specified in the recipe. Be careful not to over mix or to deflate the the recipe. Be careful not to over mix or to deflate the eggs.eggs.

Six Types of CookiesSix Types of Cookies

Cookies are generally grouped into six different Cookies are generally grouped into six different types. types.

No matter what types of cookie you are making one No matter what types of cookie you are making one important rule applies:important rule applies: Make all cookies a uniform size and thickness. Make all cookies a uniform size and thickness. Also if the tops of cookies are to be garnished with fruits, Also if the tops of cookies are to be garnished with fruits,

nuts or other items place the garnish on the cookies as soon nuts or other items place the garnish on the cookies as soon as they are in the pan and press down gently. If you wait as they are in the pan and press down gently. If you wait too long the dough begins to dry and the garnish may not too long the dough begins to dry and the garnish may not stick and will fall off while baking.stick and will fall off while baking.

BaggedBagged

Bagged or pressed cookies are made from soft doughs.Bagged or pressed cookies are made from soft doughs. The dough must be soft enough to be forced through a pastry The dough must be soft enough to be forced through a pastry

bag but stiff enough to hold its shape.bag but stiff enough to hold its shape.

DroppedDropped

Dough that contains pieces of fruit, nuts, or chocolate would Dough that contains pieces of fruit, nuts, or chocolate would clog the pastry tube.clog the pastry tube.

Drop the cookies onto the prepared baking sheets and allow Drop the cookies onto the prepared baking sheets and allow enough space between cookies for spreading.enough space between cookies for spreading.

Rich cookies spread by themselves, but if the formula requires Rich cookies spread by themselves, but if the formula requires it, flatten the mounds of batter slightly with a weight dipped in it, flatten the mounds of batter slightly with a weight dipped in sugar.sugar.

RolledRolled

Chill dough thoroughlyChill dough thoroughly Roll dough out 3mm thick on a floured canvas and place Roll dough out 3mm thick on a floured canvas and place

cookies on prepared sheets.cookies on prepared sheets. Cut as close together as possible to reduce the quantity of Cut as close together as possible to reduce the quantity of

scraps and roll scraps into fresh dough to minimize toughness.scraps and roll scraps into fresh dough to minimize toughness. Baked cutout cookies are often decorated with colored icing Baked cutout cookies are often decorated with colored icing

for holidays or special occasions.for holidays or special occasions.

MoldedMolded

Refrigerate the dough if it is too soft to handle and roll it out Refrigerate the dough if it is too soft to handle and roll it out into long cylinders about 1 in. thick, or whatever size is into long cylinders about 1 in. thick, or whatever size is required.required.

With a knife cut the roll into 15g pieces.\With a knife cut the roll into 15g pieces.\ Place the pieces on prepared baking sheets, leaving 2 in. space Place the pieces on prepared baking sheets, leaving 2 in. space

between each.between each. Flatten the cookies with a weight, such as a can, dipped in Flatten the cookies with a weight, such as a can, dipped in

granulated sugar before pressing each cookie.granulated sugar before pressing each cookie. A fork is sometimes used for flattening the dough.A fork is sometimes used for flattening the dough.

IceboxIcebox

The icebox or refrigerator method is ideal for operations that The icebox or refrigerator method is ideal for operations that wish to have freshly baked cookies on hand.wish to have freshly baked cookies on hand.

The rolls of dough may be made up in advance and baked as The rolls of dough may be made up in advance and baked as needed.needed.

Cookies can easily be cut and baked as needed.Cookies can easily be cut and baked as needed.

BarBar

This type of cookie is baked in a baking pan This type of cookie is baked in a baking pan and later cut crosswise and lengthwise into and later cut crosswise and lengthwise into bars. bars.

Spread dough into sheet pan Spread dough into sheet pan Flatten dough with fingers Flatten dough with fingers Bake as directedBake as directed After baking, while still warm cut into bars After baking, while still warm cut into bars

generally 1 ¼” x 3”generally 1 ¼” x 3”

Preparing the PanPreparing the Pan

Use clean unwarped pan.Use clean unwarped pan. Line with parchment paper or grease.Line with parchment paper or grease. Heavily greased pans cause spreading Heavily greased pans cause spreading A greased/floured pan decreases spreadingA greased/floured pan decreases spreading High fat cookies can be baked on ungreased High fat cookies can be baked on ungreased

pans.pans.

BakingBaking

Most cookies are baked at a relatively high Most cookies are baked at a relatively high temprature for a short time.temprature for a short time.

If the temperature is to high the bottom and If the temperature is to high the bottom and sides of the cookie may burnsides of the cookie may burn

Too low a temperature increases spreading and Too low a temperature increases spreading and can produce, hard, dry and pale cookiescan produce, hard, dry and pale cookies

Cookies continue to bake if they are left on the Cookies continue to bake if they are left on the pan after being taken out of the ovenpan after being taken out of the oven

Baking contd…Baking contd…

Doneness is indicated by color. The edges and Doneness is indicated by color. The edges and bottom should be turning a light golden color.bottom should be turning a light golden color.

Excessive browning is undesirable. This often Excessive browning is undesirable. This often occurs when cookies have been colored.occurs when cookies have been colored.

To prevent burning the bottom of cookies with To prevent burning the bottom of cookies with a large fat content you can double the pan by a large fat content you can double the pan by placing a sheet pan of the same size under the placing a sheet pan of the same size under the cookie sheet.cookie sheet.

CoolingCooling

Remove cookies from the pan while they are Remove cookies from the pan while they are still warm or they will continue to cook or still warm or they will continue to cook or stick to the pan.stick to the pan.

If cookies are very soft do not remove from If cookies are very soft do not remove from the pan until they are cook and firm enough to the pan until they are cook and firm enough to handle.handle.

Cookies that are soft when hot often become Cookies that are soft when hot often become crisp when cool.crisp when cool.

Troubleshooting GuideTroubleshooting Guide Too toughToo tough Too crumblyToo crumbly Too hardToo hard Too dryToo dry Not brown enoughNot brown enough Too BrownToo Brown Poor flavorPoor flavor Surface or crust sugarySurface or crust sugary Too much spreadToo much spread Not enough spreadNot enough spread Stick to panStick to pan

General InstructionsGeneral InstructionsPreheat the ovenPreheat the ovenAssemble all utensils and ingredients. Measure Assemble all utensils and ingredients. Measure ingredients accurately, mixing thoroughly at every ingredients accurately, mixing thoroughly at every step.step.Baking sheets should be at least 5 centimeters (2 Baking sheets should be at least 5 centimeters (2 inches) shorter in length and width than the over inches) shorter in length and width than the over rack. For browner cookies, use shiny baking rack. For browner cookies, use shiny baking sheets.sheets.When greasing cookie sheets, leave a 2.5-When greasing cookie sheets, leave a 2.5-centimeter (1-inch) margin around the pan. Do not centimeter (1-inch) margin around the pan. Do not use too much grease. Bake cookies with a high fat use too much grease. Bake cookies with a high fat content, such as refrigerator cookies, on ungreased content, such as refrigerator cookies, on ungreased sheets.sheets.Shape cookies so that are uniform in size and Shape cookies so that are uniform in size and thickness.thickness.

Chilling the dough first will make rolling easierChilling the dough first will make rolling easier. Roll dough . Roll dough from the center out in all directions so that it is even in thickness. Use from the center out in all directions so that it is even in thickness. Use just enough flour to make rolling the dough easy. Too much flour will just enough flour to make rolling the dough easy. Too much flour will make the cookies dry and hard. When using cookie cutters, flour them make the cookies dry and hard. When using cookie cutters, flour them slightly after each cuttingslightly after each cutting

Cut cookies close togetherCut cookies close together to make as many as possible before to make as many as possible before rolling the dough a second time. Rerolling makes cookies less tender.rolling the dough a second time. Rerolling makes cookies less tender.

Bake a test cookie first.Bake a test cookie first. If the cookie comes out too thin, add a little If the cookie comes out too thin, add a little flour to the rest of the dough. Then arrange cookies in rows on sheets, flour to the rest of the dough. Then arrange cookies in rows on sheets, allowing enough room for them to spread out.allowing enough room for them to spread out.

For even baking, space the pans so that one pan is not directly over For even baking, space the pans so that one pan is not directly over another on a lower rack.another on a lower rack.

Test cookies for doneness when the minimum baking time is up:Test cookies for doneness when the minimum baking time is up:1.1. Bar cookies- pulled away from sides of panBar cookies- pulled away from sides of pan2.2. Drop cookies- when pressed with a finger, they spring backDrop cookies- when pressed with a finger, they spring back3.3. Refrigerator cookies and pressed cookies- light brown around the edgesRefrigerator cookies and pressed cookies- light brown around the edges4.4. Rolled cookies- light brown, firm to the touchRolled cookies- light brown, firm to the touch5.5. Molded cookies- firm, sometimes slightly crumblyMolded cookies- firm, sometimes slightly crumbly

General Instructions Contd…