https://prezi.com/alrqttse8hhm/cookies/?

frame=5168de9bbde376f0d4b3b69183b6b33d4c478a98
https://prezi.com/6g4s62kozxk9/characteristic-of-cookies/?
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GOaq2GLnOpdQtezJLfuuXnASbxbuYxdq0nyoYoGrAcgfQw
https://bakestarters.com/blogs/tbbt/cookie-failure-reasons

Cookies Are...
 Come in many different shapes sizes, flavors, and textures.
 Easy to prepare, Bake quickly, and Store well
 Various Ingredients and Methods influence the characteristics.

Where Cookies Came From . . .

In America a cookie is described as a thin, sweet, small cake.
By definition, a cookie can be any of a variety of hand-held, flour-based sweet
cakes, either crisp or soft.

The Middle ages and Renaissance

Cookies are known to have been eaten in ancient Persia as well as during the
Middle Ages.
During the Industrial Revolution, an improvement in technology allowed bakers to
make a wider range of cookies.

Basic Ingredients
But even though there were more varieties, the essential ingredients
didn't change.
These include soft flour, sugar, and fats.
All these contribute to the flavor, appearance, and texture.

Flavor
 Determined by the quality of the ingredients

 High quality ingredients + Fresh ingredients = Good Cookies
 Proportion is key.
 Follow the recipes carefully and measure accurately

Texture
 Ingredients are also key here.
 Crispy cookies = High sugar content
 Tender/Soft cookies = higher fat content
 Chewy cookies = High sugar, moisture, and eggs

 Mixing and baking have a big influence.

 baking too long or at too high of a temperature dries out the cookie and turns it
hard.

Appearance
 Shaping raw dough will affect the appearance

 You want your cookies to be uniform!!!!

 Baking time and temperature is and important factor in cookie color.

 Decorating is of course a big influence on appearance.

Characteristic of Cookies

Softness
 High proportion of liquid in mixture
 Low sugar and fat content
  Honey, molasses or corn syrup in the formula
 Under baking
 Large size or thick shape

Chewiness
 High liquid and sugar content (Low fat content)
 High proportion of eggs
 Strong flour or gluten development during mixing

Spread
How to increase spread:
 High sugar content
 High baking soda or powder content
 Low oven temperature
 A slack batter (one with high liquid content)
 If cookies are baked on heavily greased pan

How to decrease spread:

 Strong flour or activation of gluten

Crispiness
 Low proportion of liquid in mixture
 High sugar and fat content
 Baked long enough to evaporate the moisture
 Small size or thin shape
 Proper storage
Mixing methods

Bar method
Shape the pieces of dough into cylinders at required length and flatten
to about 1/4 inch thick. Brush with egg wash if required.

Sponge Method
A batter of dough and yeast, flour, and water that is allowed to ferment
and is then mixed with more flour and other ingredients to make a
bread dough

Creaming Method
Procedure used when you mix fat, sugar, salt and milk powder to a
smooth paste before adding eggs gradually and liquid ingredients.
The 8 Different Types of Cookies

1. Dropped Cookies
 Made from soft dough
 Scoop with appropriate ice cream scoop

2. Rolled Cookies
 Chill dough
 Roll dough on floured surface
 Cut out as desired
 Put on sheet pan
 Bake
 Decorate with desired topping
 3. Molded Cookies
 Divided dough into equal portions
 Molded into desired shape

4. Icebox Cookies
 method is used for storing fresh cookie dough.
 Fresh baked cookie on hand at all times.
 Dough can be stored in advance.
 Easy cut and baked.
 method can be use to make multicolored cookies
 5. Bar Cookies
 Bar cookies are made with the bar method
 this method is baked with a long, narrow strips, and after cut crosswise into bar
shape.
 can be easy be confused with the sheet cookies
 sometimes required, a brush of egg wash

the biscotti is the only exception to the method, since it needs to be

strip and cut into thinner slices, placed on sheet pans, and baked for a
second time for a dry and crisp texture.
 6. Bagged Cookies
 Soft enough to be forced into a pastry bag.
 Stiff enough to hold shape
 Made from soft dough
 Stiffer dough equals double bag for extra strength
 7. Stencil Cookies
 Special technique used from soft dough or batter.
 Used for ribbon sponge cake
 Place stencil on batter then spread

8. Sheet Cookies
 Very dense and rich
 Spread cookie mixture into sheet pans
Inferior quality of Cookies

1: Cookies are too flat

Possible reasons:

 Wrong butter temperature

2: Cookies clump together

Possible reasons:

 Not enough space between cookies

3: The cookies are burnt

Possible reasons:
  Overbaking

 Wrong oven temperature

4: The bottoms of the cookies are too brown

Possible reasons:

 Wrong choice of baking sheet

 Wrong rack placement

5: Cookies are unevenly baked

Possible reasons:
  The cookies vary too much in size.

 Not rotating the baking sheet

6: Cookies are stuck to the baking sheet

Possible reasons:

 Not enough greasing/Not using parchment paper

 Removing cookies before they’re completely cooled

7: Cookies are too puffy and cakey

Possible reasons:

 Creaming for too long

 Too much baking powder

8: Cookies are tough and hard

Possible reasons:
  Not enough moisture and fat

 Overmixing

 Wrong type of flour

9: Cookies are too dry

Possible reasons:

Using only white sugar

Too much flour

Overbaking

10: Cookies have an alkaline taste

Possible reason:

Too much baking soda