Which cookie makeup method shapes and deposits dough on the pan using a pastry bag?

• A. Piped
• B. Bagged
• C. Rolled
• D. Cut-out

Answer: (B)

Piping is the way to shape and deposit dough onto the pan with a pastry bag. The bag, fitted with a nozzle, lets you squeeze dough in precise streams, so you can create consistent shapes and sizes—dots, rosettes, lines, or intricate designs—without touching the dough. This control is ideal for cookies that need uniform bake and decorative details. Rolling dough, on the other hand, involves flattening and cutting with cutters, and cut-out methods rely on cutters to form shapes, not on squeezing dough from a bag. Although some informal usage might call the act “bagging,” the standard term for shaping and depositing dough from a pastry bag is piping.