You've picked an amazing cookie recipe. You've purchased all the ingredients. You're ready to go, right? Maybe not. You may be surprised to learn that your cookie sheet can sabotage the quality of your cookies. So check out our tips for using cookie sheets to get the very best results.
What's the best cookie sheet to use?
Choose heavy-gauge, dull aluminum cookie sheets.
These cookie sheets (also known as baking pans) may cost a little more in the beginning. But they're worth the investment, because heavy cookie sheets with a dull finish promote even baking and prevent overbrowning. Planning to bake lots of cookies? Get three cookie sheets: one can be baking in the oven while another is cooling off and a third is being filled with raw dough.
Choose a cookie sheet with low sides.
Or choose one with no sides at all. Cookie sheets with high sides keep your cookies from browning evenly. If you already own such a pan, don't despair. Just turn it over. Bake your cookies on the pan's bottom.
Choose a large cookie sheet.
For a huge selection of our hand-picked cookie sheets, check out the Betty Crocker Store.
Cookie Sheets to Avoid—And Why
Dark or Non-Stick Pans
Shiny Cookie Sheets
Shiny cookie sheets reflect heat, which prevents cookies from browning evenly.
Thin Cookie Sheets
Thin cookie sheets can warp, which means they'll heat unevenly.
Insulated Cookie Sheets
Should I grease my cookie sheets?
Unless the recipe tells you to grease the cookie sheet, resist the impulse. The extra grease causes cookie dough (which already contains a lot of fat) to spread. If you're concerned about cookies sticking, line the cookie sheet with parchment paper or a silicone non-stick mat.
Can I bake more than one batch at a time?
Cookies need to bake on the middle rack for even baking. If you can fit two pans on the middle rack without touching, you'll get the baking results you want. If you add additional sheets of cookies on higher or lower racks, they might bake unevenly. You may save some time, but the cookies will suffer.
Do I need to cool a cookie sheet between batches?
Why should I use parchment paper or silicone non-stick baking mats?
Parchment paper and silicone mats extend the life of your cookie sheets by preventing discoloration. Both products also make it easier to transfer delicate holiday cookies to cooking racks. Just-baked cookies can be transferred to a cooling rack on the parchment paper or mats themselves. Once cool, the cookies easily release from both materials without a fight.
BTW: What's the difference between a cookie sheet, baking sheet, baking pan, and cookie pan?
Don't get confused by the terminology. All these terms refer to a flat or low-sided pan for baking cookies.