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Cookies Mrs. Anthony

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Post on 10-Aug-2020




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  • Cookies Mrs. Anthony

  • Types of Cookies

    • Bar Cookies

    • Drop Cookies

    • Rolled Cookies

    • Molded Cookies

    • Refrigerator Cookies

    • Pressed Cookies

  • Bar Cookies • Baked in a shallow pan

    • Cut into bars or squares

    • Can be layered with different bases,

    fillings, and toppings

    – Examples: Brownies, Seven layer bars

    • Done when sides shrink from edges of pan

    • Cut when they have cooled

    • Remove corner piece first

  • Bar Cookies Cont…

    • If you line the pan with foil, it will make

    for an easy removal

    – Leave an overhang on the opposites ends

    • If baking with a glass dish put oven 25

    degrees cooler

  • Drop Cookies • Made from soft dough dropped onto a cookie

    sheet – Example: Chocolate Chip Cookies, oatmeal

    • A small cookie scoop can be handy for forming drop cookies

    • A tablespoon or regular spoon can be used scraping it off with a spatula

    • Leave 2 inches between cookies

    • Chill dough if too soft, so cookies don’t spread/thin

  • Rolled Cookies – Sugar cookies and

    gingerbread cookies

    • Stiff dough, rolled out, and cut into different shapes

    • Dough is chilled for easier handling

    • Roll dough about ¼ inch thick

    • Flour/sugar the surface you are rolling on

    • Flour cookie cutters also to prevent sticking

  • Molded Cookies • Shaped by hand

    • Balls of dough may be rolled in nuts or other coatings before making

    • Some are flattened with the bottom of a glass, or fork – Example: Peanut Butter Cookies

    • Place cookies 1 inch apart, or 3 if you need to flatten them

    • Use sugar or flour to keep flattening device from sticking

  • Refrigerator Cookies

    • Stiff Dough

    • Form long, even rolls about 1 ½ to 2

    inches in diameter

    • Wrap the rolls in wax paper, foil, or

    plastic wrap, and chill as recipe directs

    • You can prepare dough several days in


    • Slice cookies, and place slices 1 inch


    – EX: shortbread cookies, pinwheels

  • Pressed Cookies • Made by using a cookie press to force dough

    directly onto a baking sheet

    • Cookie presses include disks for making an

    array of shapes

    • Consistency of dough is very important

    – Example: Spritz Cookies

  • Sandwich Cookies

    • Drop cookies made first, then some sort

    of frosting is made and put between the

    2 cookies!

  • Cookie Tips Storing Cookies

    • Crisp Cookies: A loose

    lid container

    • Frosted cookies: Store

    only after frosting is

    set, store between

    layers of wax paper

    • Soft Cookies: Place in

    airtight container with a

    slice of bread (replace

    bread as needed)

    Freezing Cookies/Dough

    • Put in airtight freezer

    containers, freezer

    bags, or foil

    – Can freeze up to 12


    • Dough can be frozen up

    to 3 months

    • Dough that freezes best

    are shortbread, choc.

    Chip, peanut butter,

    sugar, and brownies

  • Cookie Tips Cont…

    1. Read your cookie recipe carefully

    2. Use correct/good tools and utensils

    3. Use correct pan and pan size (light shiny metal=best) glass and dark pans retain heat: need to reduce heat when using them

    4. Use top quality and fresh ingredients

  • Cookie Tips Cont…

    7. Use room temperature ingredients

    8. Measure ingredients quantities correctly

    9. Check the oven temperature

    10. Use cool or room temperature cookie sheets

    11. Let cookies cool on pan, then cool on a cooling rack

  • The Baking Process

    1. Choose oven temperature:

    – If oven is too hot, outside will cook too


    – If oven is not hot enough, ingredient will

    rise to quickly (fallen)

    2. Choose Pans: They affect results!

    – Most recipes assume shiny metal pans

    • Lower temp 10 degrees for dark metal

    • Lower temp 25 degrees for glass

    – Follow recipe pan size

  • Baking Process Cont… 3. Prepare the pans:

    – NO grease= when making a high-fat recipe

    – NO grease= when making a cake with beaten egg

    whites: ANGEL FOOD CAKE

    • They need to cling to the sides of the pan to rise

    – Common methods:

    • Grease and Flour: Spread shortening with wax paper,

    sprinkle with flour and tilt and shake to distribute flour.

    Turn upside down to remove excess

    • Spray with cooking spray

    • Line with parchment paper or foil (NOT WAX PAPER)

    – If using parchment paper just line bottom not sides

    and grease beforehand

  • Baking Process Cont… 4. Bake the food:

    – To bake evenly…allow 1 inch of space

    between 2 pans and oven walls

    • Crowded pans can create a hot spot

    – 1 pan= center of oven

    – 2 pans=separate racks in diagonally

    opposite corners

    – 3-4 pans= stagger them so that they are

    not directly above one another and rotate


  • Baking Process Cont…

    5. Removing Baked Products from pan

    – Cookies and muffins: remove almost

    immediately to prevent from sticking and


    • Some cookies need to cool 2 minutes or so to

    firm up

    – Cakes and breads: partial cool in pan to

    prevent cracking or tearing

    • Cakes made without fat need to cool

    completely in pan