Teaching resource for 4-H youth to help understand the science behind the cookie, the ingredients, the weather and more!

1. Know how. Know now.
That’s the Way the
Cookie Crumbles
Polk County 4-H Cookie Capers!
Amy Peterson MS RD
Extension Educator
University of Nebraska – Lincoln Extension
Polk County

2. EVERY THING WE DO IN THE
KITCHEN IS BASED ON
SCIENCE!

3. 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….

4. Flours, cereals, and grains tend to
absorb humidity and dry out when
the weather is cold and dry.
Sticky cookie dough
may need 1 or 2 more
tablespoons of flour.

5. 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!

6. 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.

7. 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.

8. 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.

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

10. 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.

11. 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.

12. 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.

13. 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.

14.  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.

15. 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.

16. 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.

17.  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!

18. 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.

19. 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!

20. 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).

21. 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.

22. 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!

23. Let the Judging Begin!
Photo courtesy of the Lancaster County 4-H Program.

24. Evaluation of baked food
exhibits are based on:





SHAPE
VOLUME
COLOR
TEXTURE
FLAVOR/AROMA
Photo courtesy of the Lancaster County 4-H Program.

25. COOKIE CHARACTERISTICS

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

27. Cookies Can be Different!
Flavor
Size
Texture
Color

28. SHAPE
Cookies need to be uniform in shape. The
ingredients should be evenly mixed.

29. 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

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

31. What Went Wrong?
What Happened
Because Of





Flat
Uneven in size
Excessive spreading
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.

32. COLOR
Cookies should be evenly
browned and uniform in color.

33. What Went Wrong?
What Happened


Too dark
Pale on top, burned on bottom


Dark crusty edges
Loose flour on top
Because Of
May 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

34. 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.

35. What Went Wrong?
What Happened
Because Of

Rancid

Rancid fat or stale ingredients

Bitter

May be caused by:
 Too much baking soda or
baking powder or other
leavening agents
 Too much or too little
flavoring

Doughy, raw flavor

Underbaked or dough too stiff

36. Off Flavors and Aromas



Rancid shortening, nuts, seeds, or coconut
Poor quality ingredients
Too much baking powder

37. Improper storage can cause cookies to become
stale and pick up other odors and flavors.

38. 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.

39. What went wrong?
Because Of
What Happened

Tough

Too much flour or dough
overhandled

Sticky

Too much sugar

Dry

Too much shortening, fat, or flour

Crumbly

Too much flour

Hard


Oven too hot or baked too long
Flour too high in protein

42. Know how. Know now.
4-H is a learning
experience.
Make it a positive one!
University of Nebraska–Lincoln

43. Know how. Know now.
Questions?
University of Nebraska–Lincoln

44. Know how. Know now.
Resources
1.
4-H Foods Judging Guide Adapted and Revised Edition, University of NebraskaLincoln 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
University of Nebraska–Lincoln

45. Know how. Know now.
That’s the Way the
Cookie Crumbles
Polk County 4-H Cookie Capers!
4-H Foods & Nutrition
Amy Peterson, MS RD, Extension Educator
State Fair 4-H Foods Superintendent