The Comprehensive Guide to Baking All Types of Cookies: Introduction, Recipes, and Key Tips for Professional Baking

Cookies are among the most versatile and widely enjoyed baked goods. Their popularity stems from their simplicity, wide range of flavors and textures, and adaptability to various formats, making them a favorite both at home and in professional pastry environments. Despite their seemingly simple appearance, baking a professional cookie requires a precise understanding of ingredients, dough preparation methods, baking temperatures, and storage techniques.

This article serves as a comprehensive guide to familiarizing yourself with different types of cookies, including an introduction to each variety, suggested recipes, and essential tips for achieving the perfect texture and flavor.
If you are interested in learning and baking various types of cookies, a specialized cookie course could be a perfect choice for you.

A Guide to Baking Different Types of Cookies

What is a Cookie?

A cookie is a small, often round baked good, typically made from a combination of flour, sugar, fat (such as butter or margarine), and flavoring ingredients like chocolate, nuts, or spices. Depending on the recipe, ingredients, and baking method, cookies can range in texture from soft and moist to crisp and crunchy.

Cookies originated in Europe, but over time, they have evolved in different countries with unique ingredients, techniques, and styles. Today, cookies are widely consumed as snacks, served at gatherings, sold commercially, or packaged for everyday use.

Despite their simple appearance, cookies offer enormous potential for creativity in flavor, shape, and ingredients, which is why they are a popular focus in professional baking courses.

In the Arsa Academy hands-on cookie course, students are introduced to a wide range of modern and classic cookies, practice specialized recipes, and work step-by-step through professional baking principles—from dough preparation to storage.

Popular and Modern Cookie Varieties

Here, we introduce some of the most popular and versatile cookies, which are also taught practically in Arsa Academy’s in-person courses. These cookies vary in flavor, texture, and preparation method and can be suitable for formal events, home sales, or personal consumption.

1. Nutella Cookie

Nutella cookies are among the most popular chocolate-based cookies, featuring a soft texture with a Nutella-filled center. Their rich flavor and attractive appearance make them perfect for parties and even for sale.

Key Tip: To maintain a soft Nutella center, freeze the Nutella for a few hours before placing it in the center of the dough.

2. New York-Style Cookie

Known for its thick, chewy texture with a slightly crisp exterior, the New York-style cookie often contains large chocolate chunks and nuts and is baked at a higher temperature to achieve its signature texture.

Key Tip: Using a combination of white and brown sugar helps create the chewy interior.

3. Peanut Butter Cookie

Made with peanut butter, this cookie is ideal for those who enjoy nutty and energy-rich flavors. It can be made plain or with added chocolate or hazelnuts.

Key Tip: Using natural peanut butter (without added sugar) results in a firmer, more cohesive cookie texture.

Due to its high protein content, it is also a great choice for an energy-boosting snack, popular among athletes and active individuals.

4. Chocolate and Barberry Cookie

This cookie combines the richness of chocolate with the tartness of barberries, creating a balanced and unique flavor. Typically baked in small, bite-sized portions suitable for serving.

Key Tip: Lightly toast barberries before adding to the dough to enhance their flavor.

5. Walnut Cookie

A classic cookie, walnut cookies can be prepared plain or with walnut filling. Their rich flavor pairs perfectly with hot beverages.

Key Tip: Coarsely chopped walnuts create a better texture than finely ground ones.

6. Lotus Cookie

Made using Lotus biscuits or Lotus cream, this cookie has a distinct spicy flavor from the biscuits’ unique spices and is often served with cream on top.

Key Tip: For a softer texture, part of the butter can be replaced with Lotus cream.

7. Oat Cookie

Considered a healthier option, this cookie uses oats instead of all-purpose flour and is suitable for breakfast or snacks.

Key Tip: Adding bananas or honey helps achieve a moist texture and better flavor.

Due to its high fiber content and lower sugar, it is a suitable choice for those seeking healthier dessert options.

8. Mochi Cookie

A cookie with a chewy, elastic texture, made using mochi (rice dough) or similar fillings in the center. It combines Japanese-style ingredients with Western baking techniques.

Key Tip: Proper baking of the mochi dough is essential to maintain the chewy texture without drying out.

9. Hazelnut and Praline Cookie

Made with praline cream and chopped or ground hazelnuts, this cookie is ideal for gift boxes due to its rich flavor and elegant presentation.

Key Tip: Homemade praline provides a stronger flavor than store-bought versions.

10. Almond and Vitin Cookie

A unique combination of almond flour and Vitin (an Asian rice flour), creating a delicate, slightly firm texture with a distinct taste.

Key Tip: Maintaining the precise ratio of flours is crucial to preserve the cookie’s structure.

Professional Tips for Baking Cookies

While cookie preparation may seem simple, the difference between an ordinary cookie and a professional one depends on attention to detail during dough preparation, ingredient mixing, baking time and temperature, and storage. Key technical tips include:

• Importance of Ingredient Temperature
  • Butter is usually best at room temperature, though some recipes call for cold butter to create layers or crisp textures.
  • Eggs should be at room temperature for better integration with other ingredients.

• Sugar Type and Its Effect on Texture
  • Brown sugar creates a moister, chewier texture, while white sugar produces a crisper cookie.
  • Combining both sugars in different ratios can control the final texture.

• Resting the Dough
  • Resting dough in the fridge or freezer stabilizes texture, enhances flavor, and prevents excessive spreading during baking. Typically, 30 minutes in the fridge is recommended.

• Oven Temperature and Baking Sheet Type
  • Baking in a preheated oven is essential for correct texture.
  • Using parchment paper or silicone mats ensures cookies release easily and prevents burnt bottoms. Dark trays can brown the cookie base more.

• Shaping and Cookie Size
  • Cookie size and thickness affect baking time. Using an ice cream scoop ensures uniform shapes. Thicker cookies may remain slightly soft in the center after baking.

• Cooling and Storage
  • Let cookies sit on the baking sheet for a few minutes before transferring to a cooling rack.
  • For long-term storage, keep cookies in airtight containers away from moisture. Some cookies can also be frozen successfully.

• Flavoring Tips
  • A pinch of salt balances sweetness.
  • Natural vanilla extract, citrus zest, or instant coffee can add depth of flavor.
  • Unusual combinations, like salted chocolate cookies or a touch of pepper in dark chocolate cookies, can create unique tasting experiences.

Key Ingredients in Cookies and Their Roles

• Flour
  • Forms the structural base; gluten content affects texture.
  • All-purpose: slightly firmer texture;
  • Pastry flour: softer, delicate texture;
  • Alternative flours (almond, oat): create unique textures or dietary-specific cookies.

• Fat (Butter or Oil)
  • Provides tenderness, flavor, and spread during baking.
  • Butter: most common, natural flavor; melted or softened butter affects texture differently.
  • Oil: can substitute for butter in some recipes for lighter texture.

• Sugar
  • Sweetens, contributes to color and texture.
  • White sugar: crisp texture and light color.
  • Brown sugar: adds moisture and chewiness.
  • Powdered sugar: used for very smooth, delicate cookies.

• Eggs
  • Adds binding, moisture, and structure.
  • Excess eggs can make cookies cakey; some recipes use only yolks or whites for specific texture or color.

• Leavening Agents (Baking Powder / Baking Soda)
  • Cause dough to rise.
  • Baking soda: works better in acidic dough (brown sugar, honey, chocolate).
  • Baking powder: for neutral doughs.

• Flavorings
  • Vanilla: primary base flavor.
  • Salt: balances sweetness.
  • Spices (cinnamon, ginger, cardamom): used in seasonal or traditional cookies.
  • Citrus zest, coffee, caramel, peanut butter: for advanced flavoring.

• Add-ins
  • Chocolate chips, nuts, dried fruit, crushed biscuits, praline, etc., are added at the final stage to preserve dough texture.

From Interest to Professional Cookie Skills

Baking cookies may be one of the simplest entries into the world of pastry, but achieving professional results requires a deep understanding of recipes, ingredients, techniques, and key points. This guide provides structured and practical information:

• From learning popular cookie varieties to reviewing foundational recipes.
• From techniques to control texture and flavor to understanding the precise role of ingredients.
• Finally, tips on storage, packaging, and improving the final product.

A professional cookie course can be an effective step for those aiming to enhance their skills in baking, catering, home sales, or education.

In-Person Specialized Cookie Course

At Arsa Pastry Academy, a practical in-person course covers a wide range of popular and specialty cookies, including:

• Nutella, New York-style, chocolate and barberry, peanut, Lotus, praline, oat, Vitin & almond, mochi, walnut, hazelnut, and more.

The course includes certification and is ideal for those aiming for professional catering, home sales, or teaching careers.

📌 View all Arsa Academy courses