Drawing No. CBD-001 · Rev. A
The Cookie Blueprint
Every cookie is a tiny piece of edible engineering. Here is the full build — structural specs, the bill of materials, and the food science that holds it all together, drawn up at 3.5 inches and made delicious.
Fig. 1 — Plan view (face)
Structural specifications
- Diameter
- 3.5 in (89 mm)
- Thickness
- 0.30 in (7.5 mm)
- Net weight
- ~32 g per unit
- Surface finish
- Cured royal-icing top coat
- Print layer
- Food-grade edible ink on icing sheet
- Shelf life
- 2 weeks sealed at room temp
Bill of materials
Every component and the job it does in the structure.
| Class | Material | Function |
|---|---|---|
| Base | Unbleached wheat flour | Structural matrix — the load-bearing framework |
| Bind | Cane sugar | Sweetness + browning + structural rigidity |
| Bind | Sweet cream butter | Tenderizer — keeps the crumb short, not tough |
| Bind | Egg | Binder + lift — locks the structure together |
| Trace | Pure vanilla & fine salt | Flavor balance |
| Finish | Royal icing (sugar + meringue) | Hard-set top coat — the finished surface |
| Finish | Edible ink print | The artwork facade |
Contains wheat, eggs, and milk. Made in a kitchen that also handles tree nuts, peanuts, and soy. See full allergen info.
Field notes — the edible science
Why the build works, straight from the test kitchen.
Note 01
The Maillard reaction builds the flavor
Around 300°F, the sugars and proteins react and reorganize into hundreds of new aroma compounds. That golden edge is the same chemistry that browns toast and sears a steak — just dialed in for a tender cookie.
Note 02
Why the cookie holds its shape
Less leavening and chilled dough mean the butter stays solid until the structure sets. The flour's gluten and the egg lock the framework in place before it can spread — so the silhouette you cut is the silhouette you get.
Note 03
Royal icing is edible concrete
Whipped meringue and sugar dry into a rigid crystalline shell through evaporation, not heat. Once cured it is tough enough to stack, ship, and survive a cross-country trip without smudging the design.
Note 04
Sugar is a structural ingredient
Beyond sweetness, sugar grabs water and crisps the edges while keeping the center tender. Change the sugar and you change the whole load-bearing profile of the bake.