GOST 24901-2014 “Cookies” is an interstate standard for cookies as a flour-based confectionery product. It was developed by the State Research Institution — Research Institute of the Confectionery Industry of the Russian Academy of Agricultural Sciences (GNU NIIKP). Adopted by the Interstate Council for Standardization, Metrology, and Certification (Protocol No. 72-P, November 14, 2014). This standard replaces GOST 24901-89.
Scope
This standard applies to cookies classified as flour confectionery products. It does not cover butter cookies of the pastry type or specialized cookies (including those for baby food). The standard establishes requirements for three main types of cookies:
- Sugar cookies — made from plastic dough with high sugar and fat content, stamped with a pattern on the surface. Characterized by a crumbly, porous structure and pronounced sweetness.
- Hard (drawn-out) cookies — made from elastic dough with lower sugar and fat content. These have a layered structure, are less sweet, and are typically less crumbly than sugar cookies.
- Deposited cookies — made from soft or liquid batter that is deposited (piped) onto the baking surface. These include various butter cookie types with a soft, often sandy texture.
Key quality parameters
The standard specifies requirements for organoleptic characteristics (appearance, shape, surface, color, taste, odor), physicochemical parameters (moisture content, mass fraction of sugar, fat, ash, alkalinity), permitted dimensions and weight tolerances, as well as microbiological safety indicators. It references a comprehensive set of test methods defined in related GOST standards for determination of moisture (GOST 5900), sugar content (GOST 5903), acidity and alkalinity (GOST 5898), wettability (GOST 10114), and organoleptic evaluation (GOST 5897).
This summary is provided for informational purposes. For an officially certified copy, contact your regional standards authority.