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.
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.
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
The only cookies I do not bake on parchment paper are tuiles. I use a Silpat only for them.
Theresa 
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.
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.
I always bake my cookies on parchment.It helps the bottoms from becoming black but they still will burn if not watched.
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.
Thank you for the replies and the tips on using the paper.
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
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
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!
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
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
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!)
Quote by @%username% on %date%
%body%
