All About Cookies: Part 1

08 Mar

Part of what’s fun and hard about adding fruits and veggies to existing recipes is that it has to be modified to take into account all the extra moisture we’re introducing.  So we’ve had to learn what all the ingredients do to make that cookie have a good texture, nice coloring and taste great.  So over a couple of posts I’m going to share what I’ve learned with you.  Let’s start with the Fats.

Fats (butter/margarine/shortening):

The more fat that is in the cookie the more flat and crispy the cookie will be.  On the flip side the less fat means that the cookie will be more cake like and puffy.

Here are a couple fatty facts:

1. Shortening and margarine help the cookies maintain their prebaked state.

2. Butter melts at room temperature so it gives a “melt in your mouth” type flavor.

3.  Cookies made with butter tend to spread, so if you want them to hold their shape better than try lowering butter, sugar or baking soda.


Most cookie recipes call for all purpose flour but if you made it with bread flour (which is high protein) or cake flour (which is high starch) they spread less.

Baking Soda/Baking Powder (Leaveners):

Baking soda is used to neutralize the acidity of dough, which in turn helps it to brown.

Baking powder has its own acidity so it doesn’t neutralize it provides a lighter/puffier cookie.

1 Comment

Posted by on March 8, 2011 in Uncategorized


One response to “All About Cookies: Part 1

  1. LeeAnn Volk

    March 9, 2011 at 1:26 pm

    Thanks for the lesson! Been bakijng cookies for years and didn’t know all that. Guess it takes one who REALLY likes to bake to care right!!!


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