A cookie is a small, flat, sweet,

baked good, usually containing

flour, eggs, sugar and fat. It may
include other ingredients such
as raisins, oats, chocolate chips
or nuts.
In the United States and Canada, a cookie is a small, flat-
baked rounddelicacy,containingmilk,flour,eggs,andsugar.
In most English-speaking countries outside North
America, the most common word for this is biscuit; in
manyregions both terms are used, while in others the two
words have different meanings—a cookie is a plain bun in
Scotland, while in the United States a biscuit is a kind of
quickbreadsimilartoascone.
 IntheUnitedKingdomthetermcookieoftenjust
refers tochocolatechipcookiesor avariation(e.g.
cookies containingoats, M&Ms).
Abasicbiscuit recipeincludesflour, shortening
(often lard), bakingpowderorsoda, milk
(buttermilkor sweet milk)andsugar.Common
savoryvariationsinvolve substitutingsugar with
aningredient suchascheeseor other dairy
products. Shortbreadisapopularbiscuit in theUK.
All about ingredients
 INGREDIENTS
The dry ingredients consist of all-purpose flour, baking
powder,bakingsodaandsalt.
The sweetness comes from granulated and/or brown
sugar.
The fat is either softened butter or margarine and
sometimes shortening. Eggs and vanilla extract are also
used.
Fordifferentflavoredcookiesyoucanaddanyorallof these:
chocolate, cocoa, nuts, raisins, oatmeal, spices or
extracts.
 All about ingredients
Butterisafatthataddsanutterlydeliciousqualitytoall
bakedgoods,includingcookies.Toomuch
butter,however,canleadtocookiesthatflattenandcrisp
whenbaked.Margarinecanbeusedinsteadofbutterbut
somelowfatchoiceshavealittlemorewaterwhich makesit
abetterchoiceforcrispiercookiesthanchewy ones.
Shorteningcanhelptheflourandeggssetbefore spreading
yetofferslittle ornoflavor.Athirdchoiceforfat istocombine
shorteningwiththebutterbut wechampion butter forits
flavor.
 Sweetenerslike sugar and honey, helptoretain
moisture and provide a chewier texture. Too much
sugar, however, willflatten thecookiebecausesugars
liquefyunderheat.
Sugarswithlargegrainswillnotmelt.
 All-purposeor…..
Isbest usedforlightercookies.Forchewychunky cookiesuse
breadflourwithitspowerful glutenor cakeflourwhichhas
absorbentstarch.
Eggyolks
Createchewiercookiesthanwholeeggs.
CHARACTERISTICS
• Crispness
• Moistness/Softness
• Chewiness
• Spread
 CRISPNESS
Cookies are crisp if they are low in moisture.

1. most crisp
cookies are made
from a stiff
dough.
2. High sugar and
fat content.
 CRISPNESS
3.Baking long enough to evaporate
most of the moisture.
4.Small size or thin shape, so the
cookie dries faster during baking.
5.Proper storage. Crisp cookies can
become soft if they absorb moisture.
 SOFTNESS
.

1. High proportion of
liquid in the mix.
2. Low sugar and fat.
3. Honey, molasses or
corn syrup included
in the formulas.
 .
SOFTNESS

4. Bake slightly under

recommended time.
5.Large size or thick shape, so
they retain more moisture.
6.Proper storage. Soft cookies
can become stale and dry if
not tightly covered or
wrapped.
 CHEWINESS
.

1. High sugar and liquid

content, but low fat
content.
2. High proportion of
eggs.
3. Strong flour or gluten
developed during mix.
.
SPREAD
1. High sugar content
increases spread.
2. The creaming together of
fat and sugar
contributes to spread.
3. Low oven temperature
increases spread. High
temperature decreases
spread.
 SPREAD

4.A slack batter – that is, one with a high liquid

content – spreads more than a stiff dough.
5.Strong flour or activation of gluten decreases
spread.
6.Cookies spread more if baked on heavily
greased pans.
Mixing Methods
 One
stage method

3 TYPES OF
MIXING METHOD

Creaming Sponge
method method
O N E S TA G E M E T H O D
• All in one method
• Have all ingredients at room
temperature
• Place all in the mixer
• Used paddle attachment
• Mix all at low speed for
about 2 – 3 minutes. Over
mixing creates tough
cookies
• Scrape down the sides of the bowl
 C REA M I N G
METHOD

• Have all ingredients at room

temperature
• Cream sugar, fat, salt and spices in the
mixer
• Used paddle attachment Mix all
at low speed
• For light cookies, cream until the mix is
light and fluffy = incorporating air
• For denser cookies = smooth paste Add
the eggs and liquid
• Sift in the flour and leavening Do not
overmix or the gluten will develop
 SPONGE
M ETH O D
• Have all ingredients at room
temperature
• Whip the egg and the sugar to the
proper stage = soft peaks for
whites, thick and light
• Fold in the remaining
ingredients
• Do not overmix or to deflate
the. eggs
Types of Cookies
BAGGED S HEET S TENCIL

TYPES AND MAKE UP

DROPPED METHODS
BAR

ROLLED ICEBOX MOLDED

 DROPPED
• Made of soft dough.
• Drop small amounts of
dough onto a cookie sheet.
• They spread into flat
cookies, so space out dough
on cookie sheet
• E.g. Oatmeal and chocolate
chip
BAGGED/PRESSED
• Made of soft doughs.
• Soft enough to be
forced through a
pastry bag but stiff
enough to hold its
shape.
• Eg. Butter cookies,
spritz cookies
 ROLLED
• Chill dough thoroughly.
• Roll out into thin sheets
and cut out cookies with
a cutter.
• Cool cookies completely
before applying icing.
• E.g. sugar cookies,
gingerbread
 MOLDED
• Mold into desired shape.
• Special molds are used to
flatten dough and stamp the
design at the same time.
• Or roll the pieces of dough into
balls and flatten with a fork.
• May also be shaped by hand
into other shapes.
 ICEBOX
• 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.
 BAR
• 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
• E.g Biscotti
 SHEET
• Evenly spread cookie
mixture into prepared
sheet pans.
• The entire pan is baked
then later cut into
individual pieces.
• Apply icing or topping, if
desired.
• E.g. Brownies
 STENCIL
• Special technique used
with a particular type
of soft dough or batter
called stencil paste.
• Used for decorative
work.
Cookie Faults and Their Causes
Faults Causes
 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
 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
 What makes a good
cookie?
• Appearance
– 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
 Panning

• Use clean, un-warped pans

• Lining the sheets with silicone
paper to substitute to fat
• A heavily greased pan increases the
spread of the cookie
• A greased and floured pan decreased
spread Some high fat cookies can be
baked on ungreased pans
 Baking

• Baked at a relatively high temperature for a

short time
• Too low a temperature increase spreading and
may produce hard, dry and pale cookies.
• Too high a temperature decreases spreading
and may be burn the edges or bottoms
• Doneness is indicated by color
• Double-pan is necessary to prevent burned at
the bottom especially rich dough
 Cooling

• Some cookies are soft when hot but become

crisp when cool
• Do not cool cookies too rapidly they may crack
• Cool completely before storing
 Tips when making
cookies
 Drop cookies should be 2 inches apart to allow for
spreading.
 To prevent overspreading of drop cookies, chill the
dough for about 5 minutes.
 Cookies should be of the same size & thickness so that
they will bake at the same time & have consistent
 quality.
 For uniformity in size & for molded cookies to be
weighed, shape the drop cookie using measuring
spoon
 Tips when making
cookies
 Preheat the oven & bake the cookies following the
correct baking time.
 Use baking sheet for baking cookies.
 Bake cookies on the top of the oven so that they
brown evenly on both sides.
 Cookies with more sugar are baked at lower
temperature.
 Remove the cookies from the baking sheet while hot.
Don’t wait for them to cool or they will become crisp.
Thank You

The End!