Holiday Cookie Production
It’s that time of year again! A time for bakeries and pastry shops to work tirelessly to keep the display cases full of fresh baked products for all of the holiday enthused consumers. In most bakeries, it seems like you can never have enough holiday cookies to sell consumers. Whether it be nicely wrapped cookie platters, decorated gingerbread cookies, or even drop cookies sold by the pound; if you can produce it, they will buy it!
To really capitalize on the opportunities each holiday season brings, it is important that your bakery is working like a well oiled machine. Planning for the holiday season often begins months in advance. When brainstorming and planning how to streamline your cookie production there are a few things to keep in mind. First you might want to look at the different types of cookies you want to produce. It’s important to have a nice mix of different flavor profiles such as cookies with nuts, dried fruit, chocolate, holiday flavors like gingerbread, and butter cookies. Also, it’s key to use some festive holiday colors. It can really help to make your cookie platters look more appealing with bright reds and greens and different colored icing or sprinkles.
The amount of production time for each cookie is also key. You want to be able to produce these cookie quickly and efficiently. Most cookies freeze or refrigerate very well before baking. So a good idea is to produce large quantities of cookies already scooped or shaped and have them ready to bake off.
Another thing to keep in mind is your client base. It is important to have options available at different price points, different sizes, and items that cater to specific dietary needs. Also, keep a close eye on the market to keep track of what hot; Macaroons, Gluten-Free/Nut free products or your traditional holiday cookies. The important thing is to remember to have many options for your customers… continue to pump out those holiday cookies so your customers can keep snatching them up. Happy Holiday Baking!
In celebration of the holiday spirit, here is a great holiday cookie recipe that can be made quickly, has a great shelf life and is always appealing to our holiday season taste buds!
Almond Spritz Cookie
Almond Paste7 lb.
Almond Extract2 tbsp.
Egg Whitesseparate, 20 each
Red or Green Candied CherriesUtilize as a garnish.
DirectionsCream almond paste, honey, and salt until smooth. Slowly add egg whites, a few at a time until incorporated. Add almond extract at end of mix. Pipe batter at room temperature with a star tip on sheet trays. Garnish top of each cookie with candied cherry that has been cut in half.
BakeBake cookies at 325 degrees Fahrenheit until cookies have light brown color and are set.
About Erika Record Baking Equipment
Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.
If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.
MONO Omega Series Confectionery Depositor
The Omega Series of Confectionery Depositors are perfect for handling an even larger variety of products than the Epsilon. With the available Wire-Cut option on the Omega Plus model, bakers can even process traditional cookies such as chocolate chip. Click here to learn more.