Mixing Methods

Cookie-mixing methods are much like cake-mixing methods.The major difference is that less liquid is usually incorporated, so mixing is somewhat easier.

Less liquid means that gluten is less developed by the mixing. Also, a smooth, uniform mix is easier to obtain.

There are three basic cookie mixing methods:

1. One-stage

2. Creaming

3. Sponge

These methods are subject to many variations due to differences in formulas.The general procedures are as follows. Be sure, however, to follow the exact instructions when a formula indicates a variation in the procedure.


The one-stage method is the counterpart of the blending or two-stage cake-mixing method, discussed in the previous chapter. Cake batters have more liquid, so it must be added in two or more stages in order to blend uniformly. Low-moisture cookies, on the other hand, can be mixed all in one stage.


The creaming method for cookies is nearly identical to the creaming method for cakes. Because cookies require less liquid, it is not necessary to add the liquid alternately with the flour. It can be added all at once.


The sponge method for cookies is essentially the same as the egg-foam methods for cakes.The procedure varies considerably, depending on the ingredients. Batches should be kept small because the batter is delicate.

Pr rocedure for One-Stage Method

1. Scale ingredients accurately. Have all ingredients at room temperature.

2. Place all ingredients in mixer. With the paddle attachment, mix at low speed until uniformly blended. Scrape down the sides of the bowl as necessary.

Pr rocedure for Creaming Method

1. Scale ingredients accurately. Have all ingredients at room temperature.

2. Place the fat, sugar, salt, and spices in the mixing bowl. With the paddle attachment, cream these ingredients at low speed.

For light cookies, cream until the mix is light and fluffy, incorporating more air for leavening.

For a dense, chewy cookie, cream only slightly.

3. Add the eggs and liquid, if any, and blend in at low speed.

4. Sift in the flour and leavening. Mix until just combined.

Procedure for Sponge Method


Scale all ingredients accurately. Have all ingredients at room temperature, or

warm the eggs slightly for greater volume, as for sponge cakes.


Following the procedure given in the formula used, whip the eggs (whole, yolks,

or whites) and the sugar to the proper stage: soft peaks for whites, thick and light

for whole eggs or yolks.


Fold in the remaining ingredients as specified in the recipe. Be careful not to

overmix or to deflate the eggs.

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