Embed / Share - Cookies Types of Cookies
Types of Cookies
Bar – Baked and cooled in pan before cutting into squares.Examples: Brownies and Lemon barsSlide3
dough is dropped by teaspoons onto cookie sheets. Allow space for cookies to expand.Examples: Chocolate Chip and OatmealSlide4
(Rolled) – Stiff
dough is rolled and cookie cutters are used to make shapes before bakingExamples: Sugar Cookies and Gingerbread CookiesSlide5
Molded – Dough is shaped
balls which can be rolled in a coating or flattened before baking. Example: Peanut ButterSlide6
Pressed - Dough is pushed through a cookie press directly onto a baking sheet.
Soft dough is formed into a long roll, wrapped and chilled. Roll is cut into even slices then baked. Example: PinwheelsSlide8
Switch ½ way through bake time
Most cookies do not need pan greased because of high fat content
Parchment paper for easy cleanup (if applicable)
One pan = bake in center
Multiple pans = stagger and rotate
Use covered containers so cookies stay moist
Store different types of cookies separateSlide9
The Conventional Method of Mixing
are certain cooking terms one must know in order to properly prepare cookie dough or batter
.Dry ingredientsLiquid IngredientsSiftCreamMixStirBeat
Conventional Method of Mixing
All cookie dough and batters use the conventional method of mixing.
and sugar are combined first. Sugar crystals “grate” against the fat, creating holes that fill with air. This builds volume into the batter. Alternately adding dry and liquid ingredients reduces the need for vigorous mixing, which contributes to a velvety texture.Slide11
a DifferenceExamples:Butter vs. shorteningBrown sugar vs. white sugar
Unsweetened chocolate vs. semi-sweet chocolateSalted butter vs. unsalted butterBread flour vs.
Cake flour vs.
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1 Bar Baked and cooled in pan before cutting into squares Examples Brownies and Lemon bars 2 Drop Soft dough is dropped by teaspoons onto cookie sheets Allow space for cookies ID: 738598 Download Presentation