Gourmet Cookie Bouquets Recipe Blog

What you bake your cookies on is just as important as the ingredients you put in them. If you are using the wrong cookie sheets, your cookies may turn out burnt or stick to the pan. Here are some ideas on the types of cookie sheets out there. Decide what works best for you and then test a few batches of cookies with your oven. Each oven is different and the temperature fluctuations can make one cookie sheet right for you that may not be right for another baker using a different oven.

Aluminum cookie sheets are the most common because they are the most affordable. They are lightweight, so many bakers like them. They come in all sizes from the monster choices you find in professional bakeries, to the sheet pan you’ll use to bake in your oven, to the half sheet that can be good when space is tight. There’s nothing wrong with aluminum pans, but just be mindful that they will scratch very easily. And once you get a scratch, say from a metal spatula or other metal utensil, any cookie on that spot may tend to burn or cook unevenly. If you have inherited some old aluminum pans and they are in great shape, keep them. If you find they are scratched, dented and damaged, donate them and get yourself a good new set.

Non stick cookie sheets are a baker’s dream come true. The 1950s saw many advances in science and one of them was the invention of Teflon. Its use is now so universal that it’s easy to forget that there’s a time when it didn’t exist. A non stick pan will allow your cookies to slide off with ease. You’ll use less cooking spray, if any. The good thing is your cookies won’t stick. But the only drawback of non stick, and it is a tiny one, is that your cookies may not spread out as much as they’re supposed to. So, you end up with fluffier, cake-like cookies. Not such a bad thing, but keep it in mind. For your money, it’s the best choice by far.

The other type of cookie sheet you may see is an insulated one. These cookie sheets came on the market several years ago and actually have a layer of air in between the top and bottom of the metal surfaces. The air heats and circulates and prevents the cookies from burning. These pans really do work. They are a tad more expensive, but worth it if you tend to burn cookies all the time.

You will also see dark black cookie sheets. These are most likely French steel. They are what the pros use. The one thing to know about these sheets is that you have to keep them seasoned, much like you would a cast iron pan. If that sounds like too much work for you, then opt for a different type of sheet.

With all the choices of cookie sheets available to the home baker, there’s no reason why you can’t turn out batches of perfect fresh baked gourmet cookies. Just remember not to reload a hot pan with fresh dough or it will spread and your cookies won’t bake correctly. That’s why it’s a good idea to have at least three cookie sheets going at all times.

What are some other common cookie baking mishaps? Try Troubleshooting Common Cookie Baking Problems.

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