The One Thing You’re Forgetting to Do When Making Cookies

Use this for perfect cookies every time!

Learn how to use parchment paper—and it will become your go-to baking material! It helps you bake up picture-perfect cookies every single time. (Even for Grandma’s most famous recipes.) It also keeps your cookies from sticking and spreading, protects the longevity of your bakeware and is the ideal paper to stack between layers of cookie dough.

Here are 3 reasons why I use this parchment paper when I’m baking:

Parchment creates better cookies

Unlike aluminum foil and wax paper, parchment is treated with silicone, giving it a non-stick quality. That translates to a freshly baked batch, without having to peel slivers of silver from the bottom of your baker’s dozen.

Ever thought about substituting wax paper with no parchment on hand? Well—you wouldn’t be the first person to do it! But that wax coating belongs nowhere near your Big & Buttery Chocolate Chip Cookies. We do love wax-coated paper; but save it for wrapping sandwiches, or one of these genius wax paper uses where there’s no chance of it melting.

It can save you time and money

Scraping burnt-on bits from your bakeware is not only tedious, it’s also time consuming. By learning how to use parchment paper and lining your cookie sheets with it, you can prevent grease from dirtying up the pan. This makes for super-easy cleanup, and less wear and tear on your bakeware, helping it last longer.

Parchment is also an ideal surface for dry measuring ingredients. Instead of having kitchen counters covered with excess flour, baking powder and cocoa, you can easily lift parchment paper from your workspace and funnel any excess back to its container. Then, wipe the parchment clean with a damp cloth and store for re-use, either in prep or for baking.

Cookie prep is easier with parchment

Learning how to use parchment paper also means you can make an easy task of what is normally a sticky, frustrating mess—rolling out the dough. Just place a piece of parchment between the rolling pin and your dough. The non-stick surface comes in handy, sparing you the agony of having stubborn bits of dough stuck everywhere.

It’s also perfect for separating and freezing neatly rolled dough layers for future use. You can easily stack them with sheets of parchment, making it easy to thaw, bake, decorate and enjoy.

The cookie recipes you need to bake
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Rebecca Walden
Rebecca C. Walden is a freelance writer with Deep South roots - an Alabama native now living in north Texas. Her writing has appeared in Reader's Digest, the Huffington Post, Southern Living, and many other regional publications, focusing on everything from health and wellness to parenting, family, and women's interests. Walden also provides freelance writing to corporate clients in finance, government, healthcare, and higher education. Check out her latest work