Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits.
The softness of the cookie may depend on how long it is baked.
During the 17th and 18th centuries in Europe, baking was a carefully controlled profession, managed through a series of Guilds or professional associations. To become a baker, people had to complete years of an apprenticeship – working through the ranks of apprentice, journeyman, and finally master baker. By having guilds, authorities could easily regulate the amount and quality of goods baked. As technology improved during the Industrial Revolution in the 19th century, so did the ability of bakers to make a wide range of sweet and savory biscuits for commercial consumption.
List of cookies
Angel Wings (Chruściki)
Biscuit rose de Reims
Black and white cookie
Chocolate chip cookie
Chocolate-coated graham cracker
Chocolate-coated marshmallow treat
Fruit squares and bars (date, fig, lemon, raspberry, etc.)
Mexican wedding cake
Peanut butter cookie
Russian tea cake