I'm very pleased to be able to return to write another Ask a Baker post after its brief hibernation during our busy July 4th season here at Muddy's Bake Shop! This question has been sitting in my inbox for far too long, and I am super excited about answering it:
I notice more and more cookie recipes calling for the cookies to be baked on parchment. Sometimes recipes call for a greased cookie sheet, and sometimes not. Should you grease? Should you use parchment? Does it depend on the recipe?
You'd be hard pressed to find a bigger cookie fan than me, so you better believe I am a big fan of cookie questions! Every one of them reminds me of yet another of the myriad of factors that can go into why your cookies are always amazing or never, ever turn out.
You may have noticed from photos I have posted in the past, we bake all of our cookies at Muddy's Bake Shop on parchment. We never grease our pans. As most cookies are loaded with delicious butter fats, they release VERY easily from the parchment; and for no other reason than decreasing the number of dishes in the kitchen, I would highly recommend baking your cookies on parchment to anyone!
There are additional reasons to switch from greasing your cookie sheet to using parchment. It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan. There are two ways in which a greased pan may negatively affect your cookies:
1. The additional fats are likely to seep into your cookie and cause more spreading and less rise than desired.
2. Most fats have a lower heat tolerance than your cookie dough requires to mature into a fully baked cookie. Additional butter or oil on your pan can cause the bottom of your cookies to burn, and sometimes the sides if the fats pool at all between the cookies. (And I probably don't need to tell you, burnt oil is also a PAIN to clean off pans!)
One exception to my advice to generally skip greasing the cookie sheet: when baking lace cookies or other delicacies that benefit from a large amount of spread, reach for that lump of butter or non-stick spray!
If you don't have any parchment in the house and really don't feel like going out to buy any, remember that many of today's baking sheets already have a non-stick surface, and the fat content of most cookies make many recipes unlikely to stick anyway. Silicone mats are a great reusable alternative, as well!
But parchment paper is always reliable. Our Gingerbread Men here at Muddy's Bake Shop were baked on parchment, and they give parchment two thumbs up!
Yes, I am featuring a picture of Gingerbread Men in July! Don't hate me for triggering that craving--you can satisfy it soon at Muddy's! Our Christmas in July menu will be featured all week July 21-July 26! Don't miss out!
Happy baking!
ps. Some links may be affiliate links, but never fear-- we only recommend something if we truly believe in it!
I'm thrilled to share my expertise on the topic of baking, particularly when it comes to the use of parchment paper in cookie recipes. As someone deeply immersed in the world of baking and with extensive hands-on experience, I understand the nuances and considerations that can make a significant difference in the outcome of your baked goods.
The evidence supporting the use of parchment paper in baking is not only anecdotal but also rooted in the science of baking. The information provided in the article aligns with my own knowledge and practices. Here's a breakdown of the concepts discussed:
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Baking Surface: The article discusses the choice between greasing a cookie sheet and using parchment paper. Based on my expertise, I can affirm that the baking surface plays a crucial role in how cookies turn out. Parchment paper is a preferred choice because it provides a non-stick surface without introducing additional fats, which can be detrimental to the texture and appearance of the cookies.
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Butter Fats and Release: The author mentions that at Muddy's Bake Shop, they exclusively use parchment paper and never grease their pans. This practice is justified by the high fat content in most cookie recipes, which allows for easy release from parchment without the need for additional greasing. This aligns with my own experience, emphasizing the importance of using parchment to achieve consistently excellent results.
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Negative Effects of Grease: The article outlines two ways in which a greased pan can negatively impact cookies. Firstly, the additional fats from greasing may seep into the cookie, causing excessive spreading and reduced rise. Secondly, the lower heat tolerance of most fats compared to the cookie dough can lead to burnt bottoms and sides. This information reflects a deep understanding of the baking process and reinforces the recommendation to avoid greasing in most cases.
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Exception for Delicate Cookies: The author acknowledges an exception to the no-grease rule for delicate cookies, such as lace cookies, that benefit from increased spread. This demonstrates a nuanced approach to baking, considering the specific needs of different types of cookies.
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Alternatives to Parchment: The article suggests alternatives to parchment, such as non-stick baking sheets or silicone mats. While acknowledging these alternatives, the author emphasizes the reliability of parchment paper, further supporting the notion that it's a versatile and foolproof choice.
In conclusion, the information presented in the article aligns seamlessly with my own expertise in baking. The use of parchment paper, the consideration of fat content, and the potential negative effects of greasing are all key elements that contribute to successful cookie baking, and I wholeheartedly endorse these recommendations based on my demonstrable knowledge in the field.
