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Why is parchment paper useful on a cookie sheet? What do ungreased mean?ĭefinitions of ungreased. Since they bake slower, your cookies can spread and lose their shapes. The insulated sheets bake things a bit more slowly. Insulated cookie sheets are designed to bake cookies evenly, but that causes a few problems for sugar cookies. If the recipe calls for a greased pan or sheet, our Test Kitchen recommends using shortening, which spreads less than butter because it melts at a higher temperature. Some recipes call for ungreased pans or cookie sheets because theres enough fat in the crust or batter to keep the cookies or bars from sticking. Why do some recipes call for ungreased cookie sheet? Also, hot oven air is better able to circulate around the cookies, cooking them more evenly and quickly. Some will have a bent lip on one side, making it easy to grab with potholders. The biggest difference between a cookie sheet and a baking sheet is the former doesnt have a rim around the edge. What is the difference between a cookie sheet and a baking sheet? This will prevent the cookies from sticking to the baking sheet. You need a very light layer of butter or shortening. Rub the butter or shortening over the baking surface of the cookie sheet. Scoop about 1 tablespoon of butter or shortening onto the tip of your paper towel. What can I use as a greased cookie sheet? Shape into one-inch balls and bake on ungreased cookie sheets. Using a small cookie-cutter, cut out rounds and place on an ungreased baking-tray. It doesnt add any extra grease to your recipe, it just makes baking and removing them that much easier. Parchment paper just makes life that much easier. The parchment paper shouldnt (and I believe wont) make the cookies spread any more than theyre supposed to. Is wax paper the same as parchment paper?Ĭan you use parchment paper when it says ungreased cookie sheet?.What can I use instead of parchment paper?.Is parchment paper same as cookie sheet?.When should you throw out cookie sheets?.Can I use a pizza pan as a cookie sheet?.

Should the baking sheet be greased or ungreased when making biscuits?.Why is parchment paper useful on a cookie sheet?.Why do some recipes call for ungreased cookie sheet?.

What is the difference between a cookie sheet and a baking sheet?.

What can I use as a greased cookie sheet?.

Can you use parchment paper when it says ungreased cookie sheet?.

Our favorite way of greasing cookie sheets is to let the butter being used in the recipe soften up in its wrapper. They're durable, re-usable, dishwasher safe, and completely eliminate the need to wonder if you need to grease or not-the answer is always no! Another option is parchment paper, which is a heat-proof, moisture-resistant paper treated with silicone to make it nonstick.Įven in the cases where a recipe instructs you to grease the cookie sheet, don't overdo it-a light coating is plenty. If you bake a lot, consider investing in a couple of silicone baking mats. If you're using cooking spray as the grease, be sure to give the pans a really good wash after using leftover residue can damage nonstick cookware and cause discoloration on the pans over time. In our delectable Peanut Butter Toffee Cookies, for instance, you'll want to resist greasing the pans-they simply don't need it. When a high-fat dough absorbs even more fat on the pan, the risk of spreading increases. And for some cookie recipes, greasing the pan can also have a negative effect. It's critical that the pan be ungreased so that the delicate, high-rising batter can cling to the sides of the pan and puff up as it bakes. OutliersĪngel Food Cake is a great example of when you don't want cooking spray anywhere within a five-mile radius of your pan.

The grease-and-flour technique is also used with intricate baking molds that may need that extra boost of nonstick power, like this showstopping Bundt cake. The flour is there to act as a barrier between the oil and the batter without the flour layer, the oil would absorb into the batter during baking and ultimately lead to sticking. If a recipe calls for this, then do heed its advice-we're not doing it just to torture you. The lower in fat and/or the higher in eggs, the more likely it is that your dough or batter will stick to the pan.įor recipes with more of a batter-like consistency, like cakes, there's often an extra step involved to grease and flour. The reasons for this varies, depending on the recipe, but often the two culprits that determine this are fat and eggs. The reason why a recipe will ask you to do this slightly annoying prep step is pretty obvious, but it is worth stating for the record: You'll want to grease the pan before making because the finished product is going to need a little help coming out of the pan.