Which Baking Sheet will Work Best for Your Type of Cookie?
I thought it might be appropriate to talk a little about Cookie Baking Sheets, especially since the holiday baking season is just around the corner. But truly, this information is timely no matter the season … for we all know that most of us love to eat cookies at any time of the year!
In order to ensure sweet success in your baking efforts, it is important to pick out the correct baking sheet for your cookies. The cookie sheet that you choose will have an important impact on how your cookies turn out. Not all pans were made for all types of cookies. If you make different types of cookies, then you probably should own more than one type of cookie sheet or pan. Please read on for the many tips I have learned over the years, as baking cookies is something I really love to do.
If you want the air to flow freely around the sides of your cookies, then your best bet is to opt for a heavy-gauge aluminum pan that has low sides … or no sides at all. Both types produce equally delicious golden bottoms. In my experience I have found that the rimless sheets usually bake the cookies slightly faster than the rimmed variety, but only by about 2 -3 minutes.
Also, If you want the bottoms of your cookies to brown evenly, then your best option is to select a baking sheet that has a dull finish.
For delicate cookies that usually don’t have brown bottoms – such as shortbread cookies, then it is appropriate to use a shiny cookie pan. Pans that are lightweight and shiny reflect light. By doing so, this reflection slows down the conduction of heat by the metal – thereby producing cookies that are not brown on the bottom.
If you prefer not to grease your baking pans or use parchment paper, then another option is to use nonstick cookie sheets. Be prepared; however, for some obvious cooking differences. The cookie dough may not spread as much, so you might end up with a thicker or denser cookie with a very smooth bottom.
In baking, it is thought that a lighter-colored pan made out of quality material is a solid investment. Lighter pans reflect more heat, resulting in golden bottoms.
In contrast, darker pans absorb more heat and can produce cookies that are burnt or overly done. If you opt to use dark pans, reduce the heat and the baking time by approximately 25 percent. You should place the pan on the center rack and check it frequently to make sure the cookies are baking to your satisfaction.
As far as insulated cookie sheets are concerned … you should use them selectively. Crispy edges and brown bottoms are usually not produced using these pans, as they were engineered not to do that. They were intended for delicate cookies that you don’t want to brown or cook too quickly – such as spritz or shortbread cookies. With air-insulated sheets, cookies are less likely to be burnt. Many insulated sheets are rimless, bearing three flat sides to allow easier transfer from pan to plate.
I hope some of the above tips have proven helpful to you. If you are looking for a fantastic cookie recipe, you might want to check out these Cranberry Oatmeal Cookies. It will put a smile on everyone’s face – including yours. Happy Baking Everyone!