CHAPTER 2
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COOKIES
“Success isn’t always about greatness. It’s about consistency. Consistent hard work leads to
success. Greatness will come.”
– Dwayne Johnson
1.Define and enumerate the different types of cookies;
2.Describe the nature and characteristics of each type of cookies;
3.Identify the ingredients in making cookie.
4. Value the importance of cookies in our daily life.
Let’s Begin!
Activity I.
Direction: Answer the following question.
1. In your own understanding, what is cookies?
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We’re on our Way!
A cookies are tiny, flat, sweet items made of flour, shortening, sugar, and other ingredients. This mix-
ture is referred to as “dough”. The dough is made into different shapes and sizes. Flavoring nuts or fruits are
added to the dough according to one’s preference or taste. Some cookies are frosted to improve their eye
appeal or attractiveness.
Cookies and pies, like cakes, are served as desserts. Rich in calories, they will satisfy your appetite at
the end of a meal. Both desserts originated in other countries.
Cookies came to us from many lands. For instance, Scotland contributed its thick, rich shortbreads,
while Finland gave us nut-studded butter strips known as finska kakor. In our own country, in colonial times,
the early settlers made a large, flat chewy molasses cookie.
Pies, too, came from other countries, notably ancient Greece and Rome, and England, where "pyes"
were baked in deep pans called "coffins." An American development was the round, shallow pan, which by
1790, was lined with pastry, filled and baked to become one of our most traditional desserts.
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Let's Dig Deeper!
Types of Cookies
The stiffness and the method of handling the dough make it convenient to classify cookies into six
basic types: drop, bar, rolled, refrigerator, pressed and molded. The dough for bar cookies and drop cook-
ies is softer than the dough for the other types of cookies.
a. Drop cookies. These are made by dropping the dough from teaspoon onto
the cookie sheet. Shapes of dropped cookies are quite irregular and uneven.
b. Molded cookies. These are formed by rolling a small amount of dough with
hands and arranging it on a cookie sheet. Almost all molded cookies are round
in shape.
c. Rolled cookies. These are made by rolling out stiffer dough on a floured
board and cutting it with a cookie cutter. Special shapes, such as the shape of
a Christmas tree, bell, star, diamond, etc., may be made to fit the occasion.
d. Pressed cookies. These are formed by passing dough through a cookie
press. The cookie press consists of a tube and several plates with different de-
signs. In place of a cookie press a pastry bag with a decorating tip can be used
to form designs like rosettes or scrolls. The dough should soft so that it can be
pressed.
e. Refrigerated cookies. These are made by chilling or freezing the dough until
it is stiff and then by cutting it into thin slices with a sharp knife. These are then
arranged on a cookie sheet and baked.
f. Cookie bars or squares. A softer type of cookie bars or squares are more like
cake. These are usually baked in a shallow square or rectangular pan. After
baking the cake is cut into squares or bars.
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Ingredients and Preparation
Cookie doughs require the same basic ingredients that are used in cake batters, but the proportion of
ingredients is different. You use flour, salt, leavening agents, sugar, shortening, eggs and liquid to make
cookies. Cookies need less liquid and leavening and may need more fat than is used in cakes. Cookies
have a crisp texture rather than the light texture of cakes. Each ingredient serves the same purpose in
cookies as in cakes.
Ingredients in Cookies
All-purpose flour is suitable for all cookies unless cake flour is specified. Flour provides the structure
for cookies.
The fat or shortening is often used to contribute flavor as well as richness to the cookie. Butter or
margarine is used to give a pleasing flavor to the cookie. Margarine can usually replace butter in most
cookie recipes. Vegetable shortening is bland, so other ingredients, such as brown sugar, honey and mo-
lasses, are used to provide flavor. Chocolate, spices, coconut, nuts, fruits (usually dried or candied) and
extracts (natural or artificial flavor essences, usually dissolved in alcohol) are also used for flavor.
Milk is the liquid most often used in cookies. It may be sweet milk, sour milk or buttermilk. Occasion-
ally cream is used for some of the liquid and at the same time it contributes richness (fat) and a pleasing
flavor. Some cookies require no added liquid.
Mixing Cookies
Cookies are usually mixed by methods similar to those used for cakes. Most cookies are mixed by
the conventional method or a slight modification of it. Because a crisp, crunchy or chewy texture is charac-
teristic of cookies, rather than a light, delicate texture, cookies require less creaming than cakes. The flour
may be added all at once, instead of in four parts as in cakes.
Cookies such as macaroons and meringues do not contain fat and are mixed in much the same way
as foam cakes.
The following steps will show you how the conventional method can be modified and still produce
perfect cookies.
1. Blend the softened shortening, sugar (including molasses or syrup if used), eggs and melted choc-
olate (when used) thoroughly.
2. Stir in the liquid and flavoring all at once. (In a few recipes, the liquid and flour may be added alter-
nately.)
3. Sift the flour, salt and leavening (including spices) together and stir them into the shortening-sugar-
egg mixture.
Baking Cookies
Baking sheets are best for baking cookies because there are no sides to interfere with the circulation
of heat.
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The shiny and bright cookie sheet will give your cookies a delicately browned crust. You should not
use cake pans because their deep sides will interfere with distribution of heat and the cookies will remain
pale. However, you may turn a cake pan upside down and use the bottom of it for baking cookies. Because
most cookies will spread a little as they bake, spacing is necessary to prevent them from running together.
You should arrange cookies on cool baking sheets to avoid excessive spreading. Rolled cookies spread
less, so spaces between them can be smaller. Drop and refrigerator cookies spread more and require
greater space – usually about 2 inches (5 cm) – between them. When you arrange cookies, space them
evenly and try to get as many cookies as you can on the sheet.
Bake the cookies in a preheated oven set at the temperature indicated in the recipe. When you bake
one sheet of cookies at a time, place it on a rack near the center of the oven. When you want to bake two
sheets of cookies at the same time, place the oven racks so that the oven is divided into thirds. During the
last few minutes of baking, you may need to change the cookie sheets from one rack to the other so that
the cookies will be browned evenly.
You should check for doneness of cookies when the minimum baking time is up. Cookies are done
when almost no imprint remains after they are touched lightly. Be careful that do not under bake or over
bake cookies. Over baking will cause cookies to dry out and become too dark; under baking will leave the
cookies doughy and pale. Properly baked cookies are delicately browned.
You should remove cookies from the sheet as soon as you take them from the oven, unless the reci-
pe instructs otherwise. As the cookie cools, it becomes hardened, sticks to the pan and may break as you
remove it. Use a wide spatula to remove the warm cookies onto a cooling rack.
Microwaving Cookies
Drop cookies and refrigerator cookies are not suited for baking in the microwave because they bake
very unevenly. In addition, there is no savings in time because they must be cooked in very small batches.
Bar cookies and brownies, however, bake well in the microwave. Because of their high sugar con-
tent, though, timing is crucial to avoid overcooking. Cookies prepared in rectangular or square pans should
have shields over the batter at each corner to keep from overcooking.
Things to Consider In Baking Cookies
Important guidelines in cookie making:
a. Most cookie recipes make use of all purpose flour. Use cake flour only when specified in the
recipe. Sift flour before measuring.
b. There are two ways of measuring brown sugar: loose and packed. If the recipe calls for packed
measurement, press sugar into the measuring cup with the back of the spoon.
c. If the shortening used is to be cut into cubes before mixing with the flour, this should be chilled to
be firm.
d. For rolled cookies, do not over chill the dough. Long chilling will make the dough difficult to roll.
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e. Avoid using shortening that is too soft as your dough will become oily. Knead dough gently to
make it smooth and easy to handle.
f. In handling cookie dough intended for rolling, over kneading will develop the gluten and this will re-
sult in tough cookies.
g. In rolling or handling the cookie dough, use as little flour as possible for dusting. Too much flour
changes the proportion of the recipe.
h. Arrange cookies in 1 1/2 2 inches space between cookies. This will prevent cookies from sticking
to each other as they expand while being baked.
i. If specified in the recipe, transfer baked cookies at once onto racks to cool. As they stay longer on
the sheets, they stick to the sheet and are difficult to remove which usually results in breakage.
Recipes of Cookies
Raisin Cookies
Ingredients:
2 cups (260 grams) all purpose flour
2 teaspoons baking powder 1 teaspoon pure vanilla extract
1/4 teaspoon salt 3-4 tablespoons milk
3/4 cup (170 grams) unsalted butter, at room temperature 1 cup (125 grams) dark raisins
1 cup (205 grams) firmly packed light brown sugar 1 large egg, at room temperature
Procedure:
1. Preheat oven to 375 degrees F (190 degrees C). Butter or line two baking sheets with parchment
paper.
2. In a separate bowl, whisk together the flour, baking powder, and salt
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy.
Add the sugar and beat until soft and fluffy (about 2 minutes). Beat in egg and vanilla extract. Scrape
down the sides of the bowl as needed. Add the flour mixture to the batter and beat until incorporated.
Add enough milk to make a soft batter. Then add the raisins and beat until combined
4. For each cookie, drop about one tablespoon of batter onto the prepared baking sheet, spacing the
cookies about 2 inches (5 cm) apart. Bake the cookies for about 12 - 14 minutes, or until the tops of
the cookies are still soft with just a touch of color, yet the edges are golden brown. Remove from
oven and transfer the cookies to a wire rack to cool.
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Butter Cookies
Ingredients:
1 cup butter 2 ⅔ cups all-purpose flour
1 cup white sugar ¼ teaspoon salt
1 egg 2 teaspoons vanilla extract
Procedure:
1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg,
then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill
for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie
sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from
cookie sheets to cool on wire racks.
Lengua de Gato
Ingredients:
1 cup all-purpose flour, sifted 1/4 teaspoon salt
1/2 cup superfine white sugar 1/2 cup butter, softened
Whites from 2 eggs 1/2 teaspoon vanilla extract
Procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for an
other 2 minutes.
3. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.
4. Add salt and vanilla extract.
5. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the mixture is
well incorporated.
6. Get a piping bag and install a round tip. Place the mixture in the piping bag.
7. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece
should be about 2.5 to 3 inches in length.
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8. Bake for 9 to 10 minutes.
9. Remove from the oven and place in a cookie rack until the temperature cools down.
10. Place in a container and serve.
Chocolate Crinkles
Ingredients:
1 cup unsweetened cocoa powder 2 cups all-purpose flour
2 cups white sugar 2 teaspoons baking powder
½ cup vegetable oil ½ teaspoon salt
4 large eggs ½ cup confectioners' sugar
2 teaspoons vanilla extract
Procedure:
1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time,
then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover
dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll
dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar
before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before
transferring to wire racks to cool.
Chocolate Pinwheel
Ingredients:
1 cup butter, softened 3-3/4 cups all-purpose flour
2 cups sugar 2 teaspoons baking powder
1/2 cup packed brown sugar 1/8 teaspoon salt
2 large eggs 1/4 cup baking cocoa
3 teaspoons vanilla extract
Procedure:
1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating
well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed
mixture and mix well.
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2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll
out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.
3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-
roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or
until firm. Unwrap and cut into 1/4-in. slices.
4. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Re-
move to wire racks to cool.
Coconut Macaroons
Ingredients:
4 cups sweetened coconut, shredded 4 egg whites
a dash of salt, around 1/8-1/4 tsp 1/2 tsp almond extract
1/2 cup granulated sugar 1 tsp vanilla extract
a dash of salt, around 1/8-1/4 tsp
Procedure:
1. Preheat oven 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
3. With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes
4. Add coconut to egg white mixture, and stir until combined.
5. With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking
sheet, about 1-2" apart.
6. Bake for about 20-25 minutes, or until the macaroons are golden brown.
7. Enjoy!
Special Brownies
Ingredients:
1 cup butter, melted 1 ½ cups all-purpose flour
2 cups white sugar ½ teaspoon baking powder
½ cup cocoa powder ½ teaspoon salt
1 teaspoon vanilla extract ½ cup walnut halves
4 large eggs
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1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt.
Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
3Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out
with crumbs, not wet. Cool on wire rack.
Chewy Orange Cookies
Ingredients:
Cookies: 1/2 teaspoon baking powder
1 cup sugar 2 cups quick cooking oatmeal
1 cup brown sugar 1 cup shredded coconut
1 cup butter, softened Frosting:
2 eggs 2 cups powdered sugar, sifted
2 tablespoons orange juice 2 tablespoons butter, melted
1 teaspoon vanilla 1 tablespoon grated orange peel
1 1/4 teaspoons grated orange peel 3-4 tablespoons orange juice
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
Procedure:
1. Heat oven to 350 degrees F.
2. In large bowl, beat sugar, brown sugar, and butter on medium speed for 2 minutes, scraping bowl
often, until light and fluffy.
3. Add eggs and mix well.
4. Stir in 2 tablespoons orange juice, vanilla and 1 1/4 teaspoons orange peel; mix well.
5. In a small bowl, sir together flour, baking soda, salt and baking powder. Add to sugar mixture and
blend on medium speed until well combined.
6. Stir on oatmeal and coconut.
7. Drop rounded tablespoons of dough onto parchment-lined cookie sheets, spacing 3 inches apart.
8. Bake 8-10 minutes until cookies are light golden brown; cool 3 minutes on pan; remove to cooling
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rack and cool completely.
9. To make frosting, in a small bowl, combine powdered sugar, melted butter, 1 tablespoon grated
orange peel and 2 tablespoons orange juice. Mix well, stirring in additional orange juice as needed until
frosting reaches a spreadable consistency.
10. Frost cookies. Let frosting set before storing cookies.
Causes of Poor Quality Cookies
Outside Appearance
Irregular shape Too much flour; not enough liquid; overmixing. Too much batter in
pans; oven too hot.
Too small Too much flour; too much shortening, overmixing; oven too hot.
Too dark Too much sugar; oven too hot; overbaking.
Uneven color Overmixing; too much batter in pan; uneven oven heat; incorrect
placement in oven; oven too hot.
Tough Too much flour; not enough shortening; overmixing; overbaking.
Too smooth Too much liquid; overmixing.
Dull, not shiny Overmixing.
Inside Appearance
Poor color Poor quality ingredients.
Streaks Egg and milk not well-blended.
Coarse and uneven cells Insufficient beating of egg; overmixing.
Tunnels Too much flour; not enough liquid; overmixing; too much batter in
pan; oven temperature too high. (To decrease the tendency toward
tunnel formation, increase sugar or shortening and/or decrease
amount of egg).
Too dry Batter too stiff; overbaking.
Too moist, waxy Insufficient beating of egg; under baking.
Crumbly Too much flour; oven temperature too low.
Tough Too much egg; not enough shortening; overmixing.
Heavy Overmixing; under baking.
Poor flavor Wrong proportion of ingredients.
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How Far Have We Gone?
Activity II.
Direction: Identify the following sentences. Choose your answer from the list below.
Dropped cookies Pressed cookies
Rolled cookies Refrigerator cookies
Cookie bar Molded Cookies
____________1. These are made by dropping the dough from a teaspoon onto the cookie sheet.
____________2. These are formed by pressing dough through cookie pressed.
____________3. These are made by rolling out a stiffer on floured board and cutting it with a cookie cutter.
____________4. These are formed by a rolling a small amount of dough with the hand.
____________5. These are made by chilling or freezing the dough.
Walk the Extra Mile !
Activity III.
Direction: Place (/) mark if the statement is correct and (X) if the statement is wrong. Write your an-
swer before the number.
1. Over kneading will develop the gluten and this will result in tough cookies.
2. For rolled cookies do not over chill the dough.
3. Most cookies recipes do not used all purpose flour
4. In rolling or handling the cookie dough, use as little flour as possible for sodding.
5. Allow the cookie to cool before removing from cookie sheet.
References:
Offline:
Carino, Cecelia E., Lazaro, Amor S., Experience Baking
Online:
https://hsbc.burlington-nj.net/ourpages/auto/2008/12/3/34408308/Cookies.pdf
FSM 104 BASIC BAKINGRAMON JAY O. BOU 67
