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Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
Cookies19
Characteristics and Causes
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Crispness• Low proportion of liquid in the mix.• High sugar and fat content.• Baking long enough to evaporate the
moisture.• Small size or thin shape.• Proper storage.
Cookies
Characteristics and Causes
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Softness• High proportion of liquid in the mix.• Low sugar and fat content.• Honey, molasses, or corn syrup in the formula.• Underbaking.• Large size or thick shape.• Proper storage.
Cookies
Characteristics and Causes
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Chewiness• High sugar and liquid content, low fat content.• High proportion of eggs.• Strong flour or gluten developed during
mixing.
Cookies
Characteristics and Causes
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Spread• High sugar content increases spread.• High baking soda or baking ammonia increases spread.• The creaming a mixture until light increases spread.• Low oven temperature increases spread.• A slack batter-one with a high liquid content- increases
spread.• Strong flour or activation of gluten decreases spread.• Cookies spread more if baked on heavily greased pans.
Cookies
Mixing Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19One Stage Method• Scale ingredients accurately.• Place all ingredients in the mixer and mix until
uniformly blended.
Cookies
Mixing Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Creaming Method• Scale ingredients accurately.• Cream together at low speed the fat, sugar, salt, and
spices.• Add eggs and liquid.• Sift in the flour and leavening. Mix until combined.• DO NOT OVERMIX.
Cookies
Mixing Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Sponge Method• Scale ingredients accurately.• Whip the eggs and the sugar to the proper stage
indicated in the formula used.• Fold in the remaining ingredients as specified in the
formula.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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eserved
19Bagged or Pressed Cookies: made from a soft dough.•Fit a pastry bag with a tip of the desired size and shape.•Fill with cookie dough.•Press out cookies of desired shape onto prepared sheet pans.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Dropped: made from a soft dough.• Select the proper size scoop for accurate portioning• Drop the cookies onto prepared sheet pans.• Allow enough space for spreading.• If the formula requires it, flatten the dough with a
weight dipped in sugar.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Rolled• Chill dough thoroughly.• Rollout dough ⅛ inch (3 mm) thick on a floured
canvas.• Cut out cookies with cookie cutters. Place cookies on
prepared sheet pans.• Some décor may be applied before baking.• After baking, decorate with desired icing, sugars, etc.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Molded• Chill dough thoroughly. Roll it out into long cylinders
about 1 inch thick, or whatever size is required.• With a knife or bench scraper, cut into ½ ounce (15 g)
pieces or desired size.• Place cookies on prepared sheet pans.• Flatten cookies with a weight.• Alternative method: After step 2, shape the dough by
hand into desired shapes.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Icebox• Scale the dough into pieces of uniform sizes.• Form the dough into cylinders.• Wrap the cylinders in parchment or wax paper.• Chill overnight.• Unwrap the dough and cut into slices of uniform
thickness.• Place cookies on prepared sheet pans.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Bar• Scale the dough into 1¾ lb (450 g) units.• Form the dough into cylinders the length of the sheet pans.• Place three strips on each greased pan.• Flatten the dough with the fingers into strips 3-4 inches (8-10 cm) wide
and ¼ inch (6 mm) thick.• If required, brush with egg wash.• Bake as directed.• While cookies are still warm, cut each strip into bars
about 1¾ inches (4.5 cm) wide.• In some cases, such as biscotti (twice baked) the strips
are baked a second time until dry and crisp.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Sheet• Spread cookie mixture into prepared sheet pans.• If required add topping or brush with egg wash.• Bake as directed.
Cookies
Types and Make-up Methods
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2013 by John Wiley &
Sons, Inc. A
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19Stencil• Line a sheet pan with a silicone mat.• Use a ready made stencil.• Place the stencil on silicone mat or parchment.• Spread the batter across the stencil to make a thin layer that
fills the hole.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Preparing the Pans• Use clean, unwarped pans.• Line sheets with parchment or silicone.• Heavily greased pan increases the spread of cookie.• Some high fat cookies may be baked on ungreased
pans.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
19Baking• Most cookies baked at high temperature for short
time.• Too low temperature increases spreading.• Too high temperature may burn the edges.• Over baking one minute can burn cookies.• Doneness is indicated by color.• Rich doughs may have burned bottoms easily. Double
pan the cookies to eliminate this problem.
Cookies
Types and Make-up Methods
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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eserved
19Cooling• Remove cookies from pan while warm.• If very soft, remove from pan when cool enough and
firm enough to handle.• Do not cool cookies in cold drafts.• Cool completely before storing.
Cookies
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