Wayne Gisslen

Types and Makeup Methods: Dropped Cookies

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Dropped cookies are made from a soft dough or batter. They are fast and easy to make up. Many sponge or foam-type batters are made up as dropped cookies.
  1. Select the proper size scoop for accurate portioning.

    • A No. 30 scoop makes a large cookie, about 1 ounce (30 g).
    • A No. 40 scoop makes a medium cookie.
    • Nos. 50, 60, or smaller scoops make small cookies.

  2. Drop the cookies onto the prepared baking sheets. Allow enough space between cookies for spreading.
  3. Rich cookies spread by themselves. However, if the formula requires it, flatten the mounds of batter slightly with a weight dipped in sugar.