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Amy Peterson MS RDExtension Educator

University of Nebraska – Lincoln ExtensionPolk County

That’s the Way the Cookie Crumbles

Polk County 4-H Cookie Capers!

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EVERY THING WE DO IN THE KITCHEN IS BASED ON

SCIENCE!

Know how. Know now.So what is impact of heat and humidity on food preparation….

in other words, the science of baking for the fair in a HOT kitchen on a HOT summer day….

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Sticky cookie dough may need 1 or 2 more tablespoons of flour.

Flours, cereals, and grains tend to absorb humidity and dry out when the weather is cold and dry.

Know how. Know now.Cookies are like little sponges.

They absorb moisture from the

atmosphere. Hot humid days can turn

crispy cookies to a soggy sample in just

a few hours!The most perfect cookies are thought to be between September and June – not during County Fair time!

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Dry cookie dough might need an extra egg yolk. Water can make cookie dough too tough.

The fat in the egg yolk will help keep cookie dough tender and moist.

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Rainy or damp weather may make it more difficult to work with sugar.

Damp weather may affect sugars in baked goods after they have been cooked, like in meringues, frostings or candies.

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Creaming butter and sugar on warm, wet days may cause problems.

The moisture and humidity affects how well the butter can mix together with the sugar.

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Have ingredients at room temperature unless the recipe

calls for something different. They will

mix together better!

Egg whites will absorb more air at room temperature and butter will mix

better, too, at 65 – 70 F.

Let’s look at the recipe and the ingredients….

Know how. Know now.FATS

Stick Butter Margarine Shortening

The fat in the recipe works with the gluten in the flour and helps the cookie stay moist and full of flavor. The type of fat will affect the outcome of the baked product.

Know how. Know now.Shortening spreads the least and provides the least amount of flavor.

It has a higher melting point, which allows cookies to have a better shape as it bakes.

Makes a puffier cookie, like a little cake.

The cookie is soft when freshly baked but dries out quickly.

Know how. Know now.Margarine and Oil

Margarine spreads the most with a little better flavor.

Vegetable oil makes softer cookies than butter or margarine. Do not substitute a liquid oil for solid in recipe.

Know how. Know now.Butter Characteristics for Cookies

Medium amount of spread with the best flavor. Butter has a lower melting point, making cookies

spread and become flatter when baking.

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To reduce cookie spread, chill the dough before baking.

The cold or frozen cookie dough will retain it’s shape longer when it is baking.

Baking tastes better with butter!

Texture is finely grained and a little crisp.

Know how. Know now.The type of flour determines the structure of the baked product

The amount of protein in the flour makes a difference in the texture and structure. Bread flour can be used instead of all

purpose – but it absorbs more liquid because of the higher protein content, making a moister and chewier cookie.

Cake flour has less protein, making a puffier, softer cookie.

All purpose flour is best for quick breads.

Know how. Know now.SUGAR! How Sweet It Is!

Sugar helps keep the baked product tender and sweet, and helps determine how much the cookie spreads. It also causes the carmelization of the crust on baked goods.

The sugar can be white sugar, brown sugar, honey, molasses, corn syrup or other ingredients.

Powdered sugar is NOT considered the type of sugar used, unless specified.

Know how. Know now. Superfine sugar helps prevent cookies

from cracking on the edges. Bigger sugar particles spread less than

smaller ones. White sugar makes a crispier cookie than brown

sugar. Brown sugar makes a chewier and softer cookie

or baked product, because it contains molasses, which absorbs more moisture.

Using too much sugar in a recipe will make it get too brown!

Know how. Know now.Eggs Use fresh eggs! Use a large egg, unless specified. It equals about

¼ cup of egg in a recipe. The liquid in the egg traps steam while cooking,

which makes the cookie or quick bread puffy! Eggs help emulsify the dough, bringing the water

and fat together for a creamier and smoother texture.

Egg whites have a drying effect but still help make the shape or structure of the cookie.

Know how. Know now.Liquids

All cookies and quick breads need some kind of liquid!

Liquids help make the gluten in the flour. Liquids come from the fats in the recipe, or

additional milk or water. Too much liquid will make a

very poor structured cookie!

Know how. Know now.Leavening Agents

Baking Soda Baking Powder Egg Whites

These work separate or together to affect the puffiness (baking powder) and color of the cookie (baking soda).

Know how. Know now.Flavorings

Real flavoring, versus imitation, produces a better flavor in your cookie. Imitation flavors don’t

hold up as well in frozen cookies.

Using a bit of almond flavoring can enhance the flavor of the cookie.

Know how. Know now.Adding in the Extras!!!

Too many chips, nuts or candies make it difficult to bake because they won’t mix well.

Instant oatmeal causes mushy cookies. Raisins need to be soft and plump. Hard, dry raisins will

take the moisture, leaving a harder, dryer cookie. Raisins soaked in hot water for 15 – 20 minutes before using will help prevent the cookie or bread from drying out.

Use fresh nuts, or store nuts in freezer so they don’t become rancid.

Use only the type of chocolate specified in the recipe!

Know how. Know now.Let the Judging Begin!

Photo courtesy of the Lancaster County 4-H Program.

Know how. Know now.Evaluation of baked food

exhibits are based on:

SHAPE VOLUME COLOR TEXTURE FLAVOR/AROMA

Photo courtesy of the Lancaster County 4-H Program.

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COOKIE CHARACTERISTICS

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DID YOU KNOW: The word COOKIE comes from the Dutch word KOEKJE, meaning “little cake”. Most cookies are actually more like a mini pastry!

Know how. Know now.Cookies Can be Different!

SizeShape

Color

Ingredients

Texture

Flavor

Know how. Know now.SHAPECookies need to be uniform in shape. The ingredients should be evenly mixed.

Know how. Know now.What Went Wrong?

What Happened Cookies ran together

Irregular shape, peaks, or

cracks.

Because Of Batter spaced to closely

together on baking sheet before baking.

DROP COOKIES Improper dropping of dough Dough rolled too thick or

too thin

ROLLED OR REFRIGERATOR COOKIES

Dough not chilled Thin sharp knife not used

for slicing Cutter not used for slicing

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VOLUMECookies should have medium height for volume, depending on type of cookie. It should have an even contour.

Know how. Know now.What Went Wrong?

What Happened Flat Uneven in size Excessive spreading

Because Of Expired baking powder Varying amounts of dough used

May be cause by: Dough too warm Cookie sheets not cooled

between use. Incorrect oven temperature Liquid not measured

correctly Flour not measured

accurately Incorrect form of fat used,

such as melted, whipped, or oil form.

Know how. Know now.COLOR Cookies should be evenly

browned and uniform in color.

Know how. Know now.What Went Wrong?

What Happened Too dark Pale on top, burned on bottom

Dark crusty edges Loose flour on top

Because OfMay be caused by:

Baked too long Oven too hot Baking sheet or pan with dark

non-stick coating Glass pan used without

lowered oven temperature For bar cookies, pan may be

too deep for the amount of batter in it.

Overbaking

Poor mixing techniques

Know how. Know now.FLAVOR AND AROMA

Cookies need to have a fresh delicate and sweet aroma that is well blended and characteristic of ingredients. It should be free of unpleasant or distracting flavors.

Know how. Know now.What Went Wrong?

What Happened Rancid

Bitter

Doughy, raw flavor

Because Of Rancid fat or stale ingredients

May be caused by: Too much baking soda or

baking powder or other leavening agents

Too much or too little flavoring

Underbaked or dough too stiff

Know how. Know now.Off Flavors and Aromas

Rancid shortening, nuts, seeds, or coconut Poor quality ingredients Too much baking powder

Know how. Know now.Improper storage can cause cookies to become stale and pick up other odors

and flavors.

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TEXTURE/CONSISTENCY

Cookies should break apart easily when chewed, regardless of the type of cookie it is.

Refrigerator cookies should be crisp and tender. Drop cookies should be moist and soft. Bar cookies should be moist and tender.

Know how. Know now.What went wrong?

What Happened Tough

Sticky

Dry

Crumbly

Hard

Because Of Too much flour or dough

overhandled

Too much sugar

Too much shortening, fat, or flour

Too much flour

Oven too hot or baked too long Flour too high in protein

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University of Nebraska–Lincoln

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4-H is a learning experience.

Make it a positive one!

University of Nebraska–Lincoln

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Questions?

University of Nebraska–Lincoln

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Resources

1. 4-H Foods Judging Guide Adapted and Revised Edition, University of Nebraska-Lincoln Extension, 2012.

2. 2007 4-H Judges Training: Fairs, Fun and Food Safety, Amy Peterson, MS RD, Extension Educator and Nebraska 4-H Foods Superintendent.

3. Judges Guide for Foods and Nutrition Exhibits, Kansas State University Agricultural Experiment Station and Cooperative Extension Service, 2001.

4. Judges Training 2005 Food Safety for 4-H Judging, Quick Loaf Bread Evaluation, Sam Beattie, Food Safety Extension Specialist, Food Science and Human Nutrition.

5. Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State University Agricultural Experiment Station and Cooperative Extension Service, 2001.

6. 2006 State Fair Foods FAQ, Iowa State Extension, 2006

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4-H Foods & NutritionAmy Peterson, MS RD, Extension Educator

State Fair 4-H Foods Superintendent

That’s the Way the Cookie Crumbles

Polk County 4-H Cookie Capers!