Here’s Why You Shouldn’t Bake Cookies on Aluminum Foil
The reason might surprise you!
Aluminum foil is great for so many uses in the kitchen. You can do everything from keeping a pie crust from burning to cleaning silverware to roasting a perfect chicken with it. Yet while it’s often advised to line a baking pan with aluminum foil for certain recipes, experts warn against using this method for baking cookies.
But, according to Allrecipes, you should think twice about reaching for the foil the next time you’re baking off a batch of cookies.
Why Shouldn’t I Bake with Aluminum Foil?
The problem is that aluminum foil is made from… aluminum (not “tin foil” as it’s often called). Aluminum is a great heat conductor, which makes it heat-safe and well-suited for many oven and stovetop applications. But this attribute is exactly why you should avoid using it when it comes to baking cookies.
With aluminum foil, the parts of the cookie dough that come into direct contact with the foil will get more heat than the rest of the dough. This means your cookies will bake unevenly, most likely with browner, crispier bottoms than tops.
What Should I Use Instead of Aluminum Foil for Baking?
Parchment paper is the best choice for baking cookies. Safe to use in the oven up to 450 degrees, parchment paper distributes the oven’s heat more evenly and won’t scorch your cookie bottoms. Parchment paper may darken in the oven, but it’s completely safe to use and it’s nonstick. You can also find it in pre-cut sheets.
Is Parchment Paper the Same as Wax Paper?
No. Parchment paper is quite different than wax paper. Wax paper is made with a nonstick coating from soybean or paraffin wax, which melts at low heat. That makes waxed paper better for prep tasks, such as wrapping food or for use in the freezer.