Absolutely. We recommend baking sugar cookies (or any cookies!) on parchment paper. Your cookies will bake evenly and our non-stick parchment ensures they will slide off the paper easily without breaking. Each sheet of parchment paper may be used up to three times in the oven.
Parchment paper helps your cookies cook evenly and avoid dark brown bottoms before the tops have a chance to cook. --> using parchment paper is your best friend when making sugar cookies! Use it for rolling out the dough as well as lining the baking sheets!
To prevent sticking, line the pans with parchment paper or silicone liners, or lightly grease the pan with butter or cooking spray. Keep in mind that excessive greasing can cause cookies to spread too much.
Baked on parchment, they turn out like little muffin tops, tender, pale, and soft through and through—the specific attributes we're looking for in a soft and cakey sugar cookie like this. Baked on silicone, however, they spread more and thin out around the edges, turning crisp.
Coated nonstick cookie sheets are great for eliminating stubborn or sticky food items. You also can potentially eliminate the need for parchment paper or silicone baking mats (although we highly recommend using some barrier between baked goods and the direct surface of the sheet for the best results).
A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.
Should I grease my cookie sheets? 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.
However, this is not without its own drawbacks. Unbleached wood fibers can contaminate food with which they come into contact, and since lignin is the component responsible for wood charring when burnt, unbleached parchment paper could be more prone to smoking at high temperatures6.
Working the dough too much.
bad habit of mixing in the dry ingredients until they were completely incorporated. And then mixing the dough even more, for no good reason. Thankfully I was eventually steered in the right direction. Over-working the dough yields a tough cookie, which is not at all what you want.
Place your dough on the bottom sheet of parchment. For recipes that yield more than a dozen cookies, you'll likely have to work in batches of two or more. Cover the dough with the second sheet of parchment. Rock your rolling pin back and forth over the parchment to flatten the dough.
We discovered that the cookies with cooking spray tend to get more brown on the bottom, adding to the crunch, than the ones on parchment paper or simple non-stick baking sheet. All three methods, however, allowed the cookies to come off of the pan easily!
Applying sugar to steaming hot cookies would also work, or sprinkling some sugar on top of the cookie and then spraying it with some water would also work, which you could also repeat and layer.
Greased Baking Sheet: Good for Baking
For example, the bottoms of cookies might be slightly darker than if using parchment paper. To replicate the non-stick surface of parchment paper, generously grease a baking sheet with oil or butter. Do note that a greased baking sheet will require a deeper scrub afterward.
When cookies are baked, the sugar begins to caramelize. This is what makes cookies beautiful golden brown and crisp, but if there's too much moisture in the dough, the cookies may spread too much as the sugar melts and becomes more fluid.
Storing your cookies in the fridge is one of the best ways to keep them fresh for longer periods. Simply place them in an airtight container or ziplock bag before refrigerating to prevent them from absorbing any odors.
Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.
Although parchment never stopped being used (primarily for governmental documents and diplomas) it had ceased to be a primary choice for artists' supports by the end of the 15th century Renaissance. This was partly due to its expense and partly due to its unusual working properties.
Comparing Baking Effects:
Texture and Browning: Parchment paper fosters a slightly crisper texture and even browning, owing to the separation it creates between the batter and the pan. Non-stick pans may yield distinct textures and browning results based on factors such as pan material and coating quality.
Aluminum Foil: Great for Insulation
Aluminum foil is a viable substitute for parchment paper too, but again, depends on your intended usage. Foil is basically a very thin piece of aluminum. It can be great for lining the dishes and pans you are cooking with so that cleanup is easier.
Absolutely. We recommend baking sugar cookies (or any cookies!) on parchment paper. Your cookies will bake evenly and our non-stick parchment ensures they will slide off the paper easily without breaking. Each sheet of parchment paper may be used up to three times in the oven.
The general tips are: make sure it's a cut out cookie recipe, refrigerate the cookies for a good while before baking, make sure your oven is hot enough. If you've done all of that, try adding more flour to the recipe.