COOKI

E
 W H A T I S C O O K I E S

A cookie is a small, flat-baked treat, usually

containing milk, flour, sugar and eggs. In most
English-Speaking countries outside North America, the
most common word used is biscuit.
While in other country, these two words have
different meaning.
A cookie is a plain bun in Scotland.
In United State, biscuit is a kind of quick bread
similar to a scone.
 One
stage
method
3 TYPES OF
MIXING METHOD

Creamin Sponge
g
method metho
d
O N E S TA G E
METHOD
All in one method
Have all ingredients at
room
temperature
Place all in the
mixer
Used paddle
attachment Mix all at
low speed
 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

MHaveETH O Dat
all ingredients
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.
FOLD IN THE
REMAINING
INGREDIENTS
BAGGED S HEET S TENCIL

TYPES AND MAKE

DROPPE BAR
UP METHODS
D

ROLLE ICEBOX MOLDE

D D
BAGGED DROPPED
Made of soft dough
Made of soft dough Depositing dough with a spoon or scoop
Soft enough to force through Used when:
a pastry bag -The dough contain pieces of fruit, nuts, or
chocolate that would clog the pastry tube
- The cookies to have rough, homemade
look.
ROLLED ICEBOX
Chilled dough thoroughly The rolls of dough may be made up in
Roll out and dusting flour if a advance and stored
possible Cut out cookies with Cookies can easily be cut and bakes
cutter as needed
Some décor may be applied before
baking = egg wash and colored sugar
Cool cookies completely before
applying icing
 MOLDED
Dividing dough into equal
portions Molded into desired
shape
Special molds are used to flatten the
dough and at the same time stamp the
design onto the cookie
Today a more usual method is to flatten
the pieces of dough with a weight rather
than a special mold.
The pieces may also be shaped by hand
into crescents, fingers or others shape
Flatted the cookies by using the fork
and dipped in granulated sugar.
BAR
The dough is baked in long, narrow strips
and later cut crosswise into bars.

STENCIL
Special technique used with a
particular type of soft dough
or batter
Called stencil paste
Used for decorative work
SHEE
Tstages Spread cookie mixture into prepared sheet pans
Consist of two or three layers added and baked in separate

If required, add topping or brush with an egg

wash Bake as directed. Cool
Apply icing or topping, if desired
Cut into individual squares or rectangles
 Use clean, unwarped pans
1. PA N N I N G 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

Baked at a relatively high temperature for a

2 . BA K I N G 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
 Some cookies are soft when hot but
3. COOLING become crisp when cool
Do not cool cookies too rapidly they may
crack
Cool completely before storing

END OF