Making and Keeping Cookies

Appears in

Published 2004

There are as many ways to prepare cookies as there are ways to produce cakes and pastries—and then some. The standard American categories are:

Drop cookies, formed from a soft dough that is portioned by spoonfuls onto the baking sheet, where they spread out during baking. Chocolate chip and oatmeal cookies are examples.
Cut-out cookies, formed from a stiffer dough that holds its shape. The dough is rolled out and portioned with a cookie cutter; baking sets the cookies in their original shape. Sugar cookies and butter cookies are examples.
Hand-shaped cookies, formed from batters that are stiffened by chilling and then carefully piped or molded for baking. Examples are ladyfingers and madeleines.
Bar cookies, shaped after baking, not before. They’re cut from the thin cake-like mass produced when the cookie batter is baked in a shallow pan. Date and nut bars and brownies are examples.
Icebox cookies, formed by slicing cross-sections from a premade cylinder of dough kept in the refrigerator for use when needed. Many cookie doughs can be treated this way.

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