Spray Or No Spray: Baking Cookies

Whether or not to grease a pan when baking cookies is a matter of some debate. Some sources claim that greasing a pan can be helpful in certain baking situations, such as when making a cake or bread. However, others argue that greasing a cookie sheet can lead to cookies spreading too much, thinning out, and possibly burning. One source suggests that the best way to prevent sticking is to use a silicone mat or parchment paper, which also makes cleanup easier. Another source recommends using a non-stick cooking spray, butter, or flour, or lining the pan with parchment paper or a silicone mat. Ultimately, the decision of whether or not to spray a pan for cookies may depend on the recipe and the desired outcome.

Non-stick cooking spray vs butter

Non-stick cooking spray and butter are both used to grease pans and prevent food from sticking. However, there are some key differences between the two.

Non-stick cooking spray is a convenient and quick way to grease pans. It comes in an aerosol can and is sprayed directly onto the surface of the pan, creating a thin layer that prevents food from sticking. It is made with oil, lecithin (an emulsifier), dimethyl silicone (an anti-foaming agent), and a propellant such as butane or propane. It is often used in sticky cooking situations, such as when baking cookies, as it helps to slide them off the cookie sheet easily. It is also useful for greasing measuring cups when dealing with sticky ingredients like honey or peanut butter. Cooking spray is also a good option for low-fat and low-calorie cooking, as it contains significantly fewer calories and grams of fat compared to butter or olive oil. Additionally, it creates a more even and consistent coating on the pan, which can be especially useful for pans with lots of crevices and hard-to-reach places.

On the other hand, butter is a natural option for greasing pans and has been traditionally used for this purpose. Butter is solid at room temperature, so it is usually melted before being applied to the pan with a brush or paper towel, or the butter wrapper can be used to wipe a thin layer of grease onto the pan. Butter can also be used to grease parchment paper or baking sheets. While butter contains more calories and fat than cooking spray, it can add a delicious flavour to baked goods. It is also a better option for recipes that require soft, pillowy edges, as cooking spray can create a crust on the bottom of baked goods.

Both non-stick cooking spray and butter have their advantages and disadvantages. Cooking spray is convenient, creates an even coating, and is low in calories and fat. However, it may not be suitable for people with soy allergies, as it often contains soy lecithin, and it may not be the best option for creating flavour in dishes. On the other hand, butter is natural, adds flavour, and is ideal for soft-edged baked goods. However, it may be messier, especially if children are helping in the kitchen, and it contains more calories and fat.

Ultimately, the choice between non-stick cooking spray and butter depends on the specific needs and preferences of the baker or cook. Both options have their benefits, and it may be worth trying both to see which one works best for a particular recipe or situation.

Parchment paper vs wax paper

Wax paper and parchment paper are both kitchen staples, but they have very different uses. While they may look similar, they are not interchangeable.

Wax paper is tissue paper coated with soybean or paraffin wax, which makes it non-stick and moisture-resistant. It is ideal for food preparation and storage but is not heat-resistant. Wax paper is perfect for rolling out dough, wrapping sandwiches, butter, cheese, and other foods, and lining a pan for no-bake treats. It is also handy for covering countertops when decorating cookies, working with chocolate, or dusting a recipe with powdered sugar.

Parchment paper, on the other hand, is a food-safe paper treated with silicone, making it heat-resistant, grease-proof, durable, and moisture-resistant. It can withstand temperatures up to 450°F. Parchment paper is perfect for lining cake pans, pie pans, and baking sheets, as well as for cooking fish and vegetables. It is also useful for blind-baking pie crusts and making cookies. Parchment paper is available in bleached (white) and unbleached (brown) varieties, but the color does not affect its performance.

In summary, wax paper is suitable for cold applications, while parchment paper can be used for high-heat cooking and baking. If you are looking for a versatile option, parchment paper is a better choice, as it can be used in place of wax paper but not vice versa.

Pros and cons of greasing a pan

Greasing a pan can be beneficial in certain baking situations, such as when making a cake or bread. However, when it comes to baking cookies, it is generally not recommended to grease the pan. Here are some pros and cons to consider:

Pros of Greasing a Pan for Cookies:

• Grease can help the parchment paper stick to the pan, preventing it from sliding or blowing around in a convection oven.
• When used in combination with parchment paper, grease acts as a complementary barrier against sticking, providing extra insurance that the cookies will not stick to the pan.

Cons of Greasing a Pan for Cookies:

• The additional fat from greasing the pan can cause the cookies to spread too much, resulting in thinner cookies that may burn more easily.
• Most fats have a lower heat tolerance than what is required to fully bake a cookie, so the extra butter or oil on the pan can cause the cookies to burn, especially if the fats pool between the cookies.
• Greasing the pan can lead to a messier pan that requires more effort to clean, whereas parchment paper can simply be thrown away after use.
• Parchment paper is more reliable for ensuring that cookies do not stick to the pan, and it also helps to preserve the quality of the pan by preventing grease buildup.

In summary, while there may be some advantages to greasing a pan for cookies in certain situations, it is generally not recommended due to the risk of the cookies spreading too much, burning, or sticking to the pan. Parchment paper is often a better alternative for ensuring that cookies release easily from the pan and for preserving the quality of the baking sheet.

How to grease a pan

Greasing a pan is a necessary step in baking to prevent your baked goods from sticking to the pan. Here is a step-by-step guide on how to grease a pan effectively:

Step 1: Gather Your Materials

You will need a pan or cookie sheet, a paper towel or pastry brush, and a fat source such as unsalted butter, vegetable shortening, or cooking spray. Choose a fat source that has a high smoke point and is suitable for the recipe you are following.

Step 2: Prepare Your Fat Source

If using butter or shortening, ensure it is softened at room temperature. You want it to be easily spreadable but not melted. You can also use cooking spray, which is already in a liquid form and can be sprayed directly onto the pan.

Step 3: Apply the Fat to the Pan

• Paper Towel Method: Wrap the paper towel around your hand, enclosing your fingertips, and dip it into the softened butter or shortening. Scoop about a tablespoon of fat onto the tip of your paper towel and rub it over the baking surface of the pan. You only need a very light layer—just enough to barely coat the surface of the pan.
• Pastry Brush Method: Use a pastry brush to spread a thin, even layer of softened butter or shortening over the pan's surface.
• Cooking Spray Method: Hold the cooking spray about 6-8 inches away from the pan and spray in short, even bursts to coat the surface lightly.

Step 4: Follow Recipe Instructions

Whether you are baking cookies, cakes, or other treats, always refer to your recipe for specific instructions. Some recipes may call for an ungreased pan, especially if the batter already contains enough fat to prevent sticking. Greasing the pan in such cases might cause your baked goods to spread too much or become too crispy.

Step 5: Consider Alternative Options

Besides greasing the pan, you can also line it with parchment paper, foil, or a silicone baking mat. These options provide a non-stick surface and make cleanup easier. Parchment paper is a popular choice for baking cookies, as it allows for even heating and easy cleanup.

Pan size and styles

Pans come in a variety of sizes and styles, and choosing the right one is crucial for achieving the desired results in baking. Here are some essential considerations regarding pan size and styles for baking cookies:

First, it is important to select the appropriate pan size for the amount of food you plan to bake. Using a pan that is too large or too small can impact the baking process and the final product. For instance, if you use a pan that is too big, the batter may not rise properly, resulting in uneven baking.

There are five industry-standard baking sheet sizes:

• Full-Size: 18” x 26”
• 2/3 Size: 16” x 22”
• 1/2 Size: 13” x 18”
• 1/4 Size: 9 1/2” x 13”
• 1/8 Size: 6 1/2" x 9 1/2”

The size of the baking sheet does not affect its functionality, but the quantity it yields and its compatibility with other appliances are important factors to consider. For example, a full-size sheet pan is ideal for commercial settings as it fits comfortably in most ovens and is perfect for large baked goods. On the other hand, a 1/4 size sheet pan is suitable for small-batch bakeries and limited-space operations due to its compact size.

When it comes to baking cookies, it is generally recommended to use a bright metal baking sheet or a pan with shallow sides. Taller sides can shield the cookies from direct heat, resulting in uneven browning. Additionally, it is crucial to ensure that the baking sheet does not touch the sides or back of the oven, as this can interfere with heat circulation and impact the baking process.

Proper cookie sheets without raised edges can be challenging to find and tend to be expensive. However, there are affordable alternatives available, such as the Airbake Ultra by T-fal 2-Piece Insulated Large Cookie Sheet and the Calphalon Classic Bakeware 14-by-17-Inch Cookie Sheet. If you are in a pinch and don't have a baking sheet, you can even use the bottom of an inverted cake pan or a larger roasting pan to bake your cookies.

Frequently asked questions