Ask a Baker: To Grease the Cookie Sheet or Not to Grease the Cookie Sh (2024)

FAQs

Ask a Baker: To Grease the Cookie Sheet or Not to Grease the Cookie Sh? ›

It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan. There are two ways in which a greased pan may negatively affect your cookies: 1. The additional fats are likely to seep into your cookie and cause more spreading and less rise than desired.

Unless the recipe tells you to grease the cookie sheet, resist the impulse. The extra grease causes cookie dough (which already contains a lot of fat) to spread. If you're concerned about cookies sticking, line the cookie sheet with parchment paper or a silicone non-stick mat.

Place cookies on the parchment paper and bake as directed. Keep in mind that greasing a cookie sheet and baking the cookies directly on the surface of the pan will yield a slightly more crisp outer layer than when using parchment paper. You can also use a silicone baking mat to line your cooking pans.

Baking Cookies with Parchment Paper

Parchment paper is an easy and disposable way to line your pans.

Greased with vegetable shortening using parchment paper. Vegetable shortening (and vegetable oil) has a higher fat content and will provide a better barrier between the pan and your baked goods, allowing it to release from the pan easier. Most bakers prefer to use vegetable shortening for this reason.

Lightly spray cookie sheets with a no-stick cooking spray. After you are finished baking, make sure sheets are washed well – any cooking spray left on the sheet may discolor it. Lining cookie sheets with parchment paper prevents both sticking and spreading.

1. The additional fats are likely to seep into your cookie and cause more spreading and less rise than desired. 2. Most fats have a lower heat tolerance than your cookie dough requires to mature into a fully baked cookie.

Line your pan or cookie sheet

Line your pan with parchment paper or a silicone baking sheet for quick and effortless removal. IMPORTANT: DO NOT USE WAX PAPER TO LINE YOUR BAKING SHEET. Wax paper melts and burns in the oven and will almost assuredly stick to your cookies.

If you are looking for crisp, brown bottoms, parchment paper is a better choice. Brandy snaps and very thin cookies such as tuiles work best on a silicone baking mat as they could obtain a wrinkled appearance and stick if baked on parchment paper.

Oftentimes, cookie recipes will specify that you use an "ungreased baking sheet," and the reason is that in your 350-degree oven, the bottoms of your cookies can start to sizzle in that extra grease. Instead of greasing your cookie sheet, line it with a sheet of parchment paper or a silicone baking mat.

Which side of parchment paper goes down? ›

It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan. That way the shiny side can be in contact with your food and make the clean-up easy.

aluminum (not “tin foil” as it's often called). Aluminum is a great heat conductor, which makes it heat-safe and well-suited for many oven and stovetop applications. But this attribute is exactly why you should avoid using it when it comes to baking cookies.

Vegetable oil or shortening is your best bet at ensuring your baked goods don't stick to the pan; however, they do little to flavor your recipe. If you use butter, the key is to use it sparingly, preferably along with a nonstick pan.

It prevents baked goods from becoming too dark on the bottom or sides. Nonstick cookie sheets and baking pans keep baked goods from sticking. They tend to brown biscuits, scones and shortcakes more quickly, particularly on the bottoms.

In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.

When preparing for baking, grease cookie sheet or baking pan only if recipe directs. To grease, use a paper towel to apply a thin layer of shortening or lightly spray with no-stick cooking spray.

Use Butter or Lard

Use a piece of parchment paper or paper towel to help grease. Keep in mind that both butter and lard are more strongly flavored than the neutral oils found in cooking spray. Butter's flavor makes a great addition to baked goods, while lard is best when roasting meats and vegetables.