Baking Cookies On Parchment Paper?

Baking By CarolinaBelle Updated 17 Dec 2006 , 9:56pm by DianeLM

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CarolinaBelle Posted 17 Dec 2006 , 4:40am
post #1 of 19

Hi everyone.
Do you use parchment paper to line the baking pans for most cookie baking? Is there any particular type of cookie that you should not use the paper with?
Thank you for your help.

18 replies
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DianeLM Posted 17 Dec 2006 , 4:46am
post #2 of 19

I use parchment for all my cookies. I can't think of any cookies not suited for parchment. I never have to wash my sheet pans. icon_smile.gif

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Narie Posted 17 Dec 2006 , 4:53am
post #3 of 19

Ditto-I can't think of any that it doesn't work for. Also your cookies turn out nicer than with out paper.

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rezzygirl Posted 17 Dec 2006 , 5:02am
post #4 of 19

Same with me...parchment for all cookies, and I line my pan with it for bar cookies and brownies too.

-Rezzy

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Luby Posted 17 Dec 2006 , 6:35am
post #5 of 19

Same here - love my parchment paper icon_biggrin.gif

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dandelion Posted 17 Dec 2006 , 6:41am
post #6 of 19

yup i use parchment paper for all of my cookie baking. drop cookies, cut out cookies, anything. i even use it to line my pans sometimes.

i use one of the envelope opener things to cut the paper because i'm not so great at using the metal teeth that come on the box.

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BlakesCakes Posted 17 Dec 2006 , 6:48am
post #7 of 19

Count me in, too!

My favorite way to bake cookie cutter cookies is to roll out my fresh dough between 2 sheets of parchment paper, put it in the pan, put the pan in the fridge/freezer (depending on how much of a hurry I'm in) to chill, take it out, cut out the cookies, and put them in the oven--no mess anywhere, no waiting for a log or ball of dough to cool (takes much longer than a "sheet" of dough), and the cookies hold their shape because they're chilled. I can use the pan again quickly because I transfer the parchment and cookies right onto the cooling rack and repeat.

Rae

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playingwithsugar Posted 17 Dec 2006 , 6:55am
post #8 of 19

The only cookies I do not bake on parchment paper are tuiles. I use a Silpat only for them.

Theresa icon_smile.gif

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puzzlegut Posted 17 Dec 2006 , 3:06pm
post #9 of 19

Is the parchment paper thing only meant for recipes that call to use a greased cookie sheet, or could it be used for recipes that call to use an ungreased cookie sheets? I don't want to use the parchment paper on ungreased cookie sheets if they'll make the cookies spread more then what they are suppose to.

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cmcgarr Posted 17 Dec 2006 , 3:12pm
post #10 of 19

The parchment paper shouldn't (and I believe won't) make the cookies spread any more than they're supposed to. Parchment paper just makes life that much easier. It doesn't add any extra grease to your recipe, it just makes baking and removing them that much easier.

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Kiddiekakes Posted 17 Dec 2006 , 3:21pm
post #11 of 19

I always bake my cookies on parchment.It helps the bottoms from becoming black but they still will burn if not watched.

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jillchap Posted 17 Dec 2006 , 3:26pm
post #12 of 19

i definitely recommend using parchment paper for cookies... i find the cookies turn out much nicer, it's also nice because you don't have to clean the cookie sheet between cooling one batch and baking the next, and it really cuts down on clean up once all is said and done.

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CarolinaBelle Posted 17 Dec 2006 , 4:13pm
post #13 of 19

Thank you for the replies and the tips on using the paper.

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playingwithsugar Posted 17 Dec 2006 , 7:36pm
post #14 of 19

Using parchment paper also helps keep the cookies from burning on the bottom while you are taking them off. Cookies will continue to bake while sitting on a hot pan, from the retained heat of the pan and the carry-over heat in the cookie.

Slide the paper off the pan, then take the cookies off.

Theresa icon_smile.gif

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m0use Posted 17 Dec 2006 , 7:52pm
post #15 of 19

I use parchment paper, this year I just bought some silicone baking mats to stick into my cookie sheets. I'm looking forward to using those as well, a little cheaper in the long run then parchment paper.

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playingwithsugar Posted 17 Dec 2006 , 8:00pm
post #16 of 19

I just posted a link on a new thread about Matfer silicone mats on sale at Amazon.com. They are only $10.

I have them for about 4 years now, and love using them. They are just as good as Silpat, and cost a lot less.

Here's the link again :

http://www.amazon.com/dp/B00005AXJ9/?tag=cakecentral-20

Theresa icon_smile.gif

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DianeLM Posted 17 Dec 2006 , 9:48pm
post #17 of 19
Quote:
Originally Posted by m0use

I use parchment paper, this year I just bought some silicone baking mats to stick into my cookie sheets. I'm looking forward to using those as well, a little cheaper in the long run then parchment paper.



I've done it both ways and actually prefer the parchment. The silicone tends to retain a bit of grease so needs to be wiped off between batches.

I bought a box of 2000 pan liner sheets from Ace Mart restaurant supply www.acemart.com. Two years later I've barely used half the box!

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playingwithsugar Posted 17 Dec 2006 , 9:51pm
post #18 of 19

DianeLM,

That's a great price on them. The lowest I can get around here is 1M for $26. What is the shipping like on that item?

Thanks -

Theresa icon_smile.gif

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DianeLM Posted 17 Dec 2006 , 9:56pm
post #19 of 19
Quote:
Originally Posted by tmriga

DianeLM,

That's a great price on them. The lowest I can get around here is 1M for $26. What is the shipping like on that item?

Thanks -

Theresa icon_smile.gif



Theresa, I am lucky to have several Ace Mart locations near me in the Dallas/Ft Worth area, so I haven't had to deal with shipping. You may want to check the website to see if there are any locations near you. If not, and the shipping is ridiculous, I'd be happy to send you a box (if I can get a cheaper rate on the shipping, of course!)

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