Baking With Parchment Paper

Baking By tchrmom Updated 10 Sep 2007 , 1:46am by tchrmom

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tchrmom Posted 2 Sep 2007 , 3:04pm
post #1 of 12

I have never tried this, but can you roll and cut cookies on parchment paper and move the whole piece of paper to a cookie sheet and then bake? Do you have to spray the paper with something or just sprinkle flour like I usually do on the surface? Transferring them is sometimes difficult. Also, once you remove them could the paper be re-used?

Thanks.

11 replies
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indydebi Posted 2 Sep 2007 , 3:14pm
post #2 of 12

Baking with parchment paper is the secret ingredient to having perfect cookies! Yes, they can be used over .... I take a damp paper towel and wipe them down ... removing crumbs, melted choc chips and butter/grease from the sheets. You can also turn them over and use the other side. Do not spray them or flour them....it defeats the purpose. If you're going to spray or flour, then don't waste your money on parchment.

I roll cookies between parchment, but remove them to different parchment on the baking sheet. When I roll out cookie dough, I dont' roll it edge to edge of my baking sheet (which is 16x22), so cutting them directly on the baking sheet is not feasible for me.

If you're having a problem transferring them, take the parchment you rolled them on and put it in the freezer for 3-4 minutes .... just long enough to chill them. What I do is cut about 8 or 10 sheets worth of cookies and put each one in the freezer while I roll the next one. When I'm done rolling/cutting, I start taking them out of the freezer (FIFO method) .... they are pretty much set and ready to go at that point.

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MichelleM77 Posted 2 Sep 2007 , 3:23pm
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I tried baking on parchment last week and the cookies took longer to bake. Was it just my imagination or do I need to adjust my baking time or temperature?

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indydebi Posted 2 Sep 2007 , 3:59pm
post #4 of 12
Quote:
Originally Posted by MichelleM77

I tried baking on parchment last week and the cookies took longer to bake. Was it just my imagination or do I need to adjust my baking time or temperature?




I reduce my heat anyway, plus I don't bake by a clock ..... I bake 'em "until they look right". so the "bake for xx minutes" in the recipe is merely a suggestion! icon_wink.gif

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dynee Posted 2 Sep 2007 , 4:22pm
post #5 of 12

To me parchment paper is an all around miracle. Not only are cookies a breeze on it, but it makes pizza, if you'll pardon the expression, "a piece of cake"!! icon_wink.gif I first discovered this when I made crust by pressing it into the pan. I folded the parchment into 8ths and cut off the end to make a circle the size of the pan and when I stretched and pressed the dough out to the edges, it actually stayed where I left it and didn't crawl back. Then my son bought me a pizza stone for mother's day and it is even easier. Now I put the stone in the cold oven and turn it on. Then cut the circle and place it on the bottom side of my pan, roll out the dough and plop it on the bottom side of the pizza pan and load it up with indredients and simply slide it off, parchment and all, onto the hot stone and bake like normal. The stone makes the crust crunchy on the bottom and soft on top, and when you take it out of the oven, it keeps it hot right on the table while you eat. I love it and so does my family. thumbs_up.gif

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tchrmom Posted 2 Sep 2007 , 6:10pm
post #6 of 12

Thanks, indydebi. Do you just use a spatula to get them off the parchment after chilling, or do they "peel" off, or what? I can't wait to try this. I think all my shapes will be truer, though I have gotten pretty good at flouring the edge of the spatula to scrape them off the (very clean) counter for transfer to the baking pan.

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indydebi Posted 2 Sep 2007 , 6:36pm
post #7 of 12
Quote:
Originally Posted by tchrmom

Thanks, indydebi. Do you just use a spatula to get them off the parchment after chilling, or do they "peel" off, or what? I can't wait to try this. I think all my shapes will be truer, though I have gotten pretty good at flouring the edge of the spatula to scrape them off the (very clean) counter for transfer to the baking pan.



a little of both ... depends on how fast I rolled and cut and how long they were in the freezer! icon_lol.gificon_lol.gif

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tchrmom Posted 2 Sep 2007 , 7:04pm
post #8 of 12

Thanks everyone. I can't wait to try this way. I, too, bake until they look right- especially with my favorite recipe that I know very well. I just consider the times given a way to guess how long I have until I check them. I probably will be baking for my son's class soon and am trying to gather this information to make it fast and easy.

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tchrmom Posted 8 Sep 2007 , 8:23pm
post #9 of 12

THIS WAS GREAT. It is a little harder to roll the dough on parchment because it slides around, but I did it. Then I cut, pulled away the excess, moved the paper to the cookie sheet and baked. I kept two pans/papers going this way. I LOVE it. My cookies are much better-- no missshapen ones. These were gingerbread, and I didn't even wipe down the parchment (forgot actually, and it worked fine.) My pans are as long as Reynolds parchment paper is wide so it's easy to get exactly the right size piece.

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Jesjacster2 Posted 10 Sep 2007 , 1:15am
post #10 of 12

I slide my parchment close to me and hang onto it with my tummy and roll away from me if that makes since so it doesn't slide...bet masking tape would work..humm

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Jesjacster2 Posted 10 Sep 2007 , 1:16am
post #11 of 12

I slide my parchment close to me and hang onto it with my tummy and roll away from me if that makes since so it doesn't slide...bet masking tape would work..humm

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tchrmom Posted 10 Sep 2007 , 1:46am
post #12 of 12

Good idea. I"d have to practice rolling away from me. Also, I thought about tape, but was afraid I'd get it in the oven and I didn't know if that would be bad. Does anyone know what happens to tape in an oven? Will it catch fire or release toxic fumes or anything?

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