When I realized I was out of parchment paper, I would immediately go into panic mode. I have a tendency of utilizing parchment paper for everything, even the most little tasks.

It wasn’t until I began working at a bakery that I realized this all-purpose paper could be simply substituted, and is often even unnecessary.

My name is Angie, and I’ve been baking for almost ten years. Before establishing my own home baking company, I had the chance to work at a local bakery. Let me tell you, operating a baking company puts you in the most unusual circumstances.

Your fridge chooses to abandon you one day, your timer becomes stuck to your oven stone, and your parchment paper provider delays your order. I could go on and on about them for days. The point is that you develop the ability to be spontaneous.

But enough about me; you’re probably here because you ran out of parchment paper, or you never had it, or you don’t know what it is and you need it but can’t be bothered to go to the shop.

Don’t worry, I’ve got you covered. Let’s get started.

What Does Parchment Paper Do?

When I discuss replacing anything, I always begin by asking why it is required in the first place. Parchment paper is silicone-treated paper. Its heat-resistant, nonstick coating acts as a barrier between your baked items and the baking surface.

You may use parchment paper to line baking pans and trays, transfer dry ingredients, wrap food, and more.

While making cookies, parchment paper serves two functions. It keeps your cookie dough from sticking to the tray, making it simpler to remove the cookies when they’re done and cleaning up a breeze.

The paper may also minimize browning, making your cookies less likely to burn.

How to Bake Cookies without Parchment Paper?

Is there any way to minimize sticking or lessen browning if you don’t have parchment paper? Absolutely.

Option 1: Aluminum Foil

Aluminum foil, like parchment paper, comes in rolls and is widely available in supermarkets. Aluminum foil is comprised of aluminum, the same chemical element that is used to produce most baking pans.

This implies that baking on aluminum foil will provide about the same results as baking directly on your baking sheet. The only difference is that after each bake, the foil is simply removed.

Since aluminum foil, unlike parchment paper, is not nonstick on its own, you must additionally grease it for this approach to work.

Option 2: Silicone Mat

If you care about the environment, you may want to consider purchasing a silicone mat. They’re similar to parchment paper, but better, reusable, and endure for years.

As previously stated, parchment paper is covered with a layer of silicone, making it both heat resistant and nonstick. Silicone mats, on the other hand, are constructed of silicone, which not only makes them heat resistant and nonstick, but also greasy and waterproof.

When utilizing a silicone mat instead of parchment paper, there are a few things to bear in mind. First, make sure you are aware of the temperature of your silicone mats. While it is exceedingly improbable, exceeding the limit might result in your mat bending or melting. In general, silicone mats have a temperature limit of 428F.

Since silicone mats are more heat resistant than a thin sheet of parchment paper, your cookies may not achieve the desired browning or crispness. Certain cookies may spread much further. I recommend that you give it a few attempts to get the feel of it.

Option 3: Baking Spray

If you’re using a drier cookie recipe and are concerned about having trouble taking them off the pan, spray your baking sheet with baking spray. This is another fast and easy substitute for parchment paper.

Baking and culinary sprays are now widely available in most shops. There are several sprays available for various uses and preferences, such as a heavy butter-flavored spray and baking formulations.

Pam Canola Oil Baking Spray with Flour is my go-to baking spray. This flour in the spray also aids in the release of your baked goods from the pan. It has no flavor, is not unduly oily, and does an excellent job of keeping my cookies and cakes from sticking to the bakeware.

This approach, however, does not prevent browning and requires you to wash your baking sheet after spraying it, making it less convenient. Additionally, unless you want your cookies to smell like olives, avoid using the olive oil spray.

Option 4: Oil / Butter

Greasing your pan with oil is another easy approach to keep it from sticking. Any oil will do, including canola oil, sunflower seed oil, coconut oil, and butter. Similar to picking a baking spray, you want to make sure that the flavor isn’t too flavorful since you don’t want it to overpower the flavor of your cookies.

To make this approach even more foolproof, sprinkle flour over the pan after it has been oiled. This additional coating of flour will absorb any excess oil and will assist release the cookies from the pan while also giving them a rustic appearance.

If dusting flour seems like too much effort, another option is to make your own anti-stick spread using items you most likely already have on hand.

The combination may be kept and utilized again when you’re ready to travel the following time. That saves you time. All you need is an equal mixture of flour, oil, and shortening, and you’re done.

Option 5: Going Commando

Woah whoa whoa Continue to wear them. Just wanted to let you know that it is NOT NEED to use any paper or barrier for cookies.

Cookies are often fairly rich in fat content. As you put your cookies in the oven, the butter in them will melt to the bottom and help them glide off after they’re done and cooled.

Since we depend on the fat in your cookies, you must ensure that there is plenty of it. Cookies that are overly dry can burn in the oven.

Final Words

butter. Even if you don’t have any of them, you can still create them. Just keep an eye on your cookies and flip your tray on a frequent basis to avoid unevenness. Making cookies does not need the use of parchment paper. You just need aluminum foil, a silicone mat, baking spray, and oil.

Let me know what you decide and whether it works for you! I’ll also be available to answer any additional questions you may have about baking cookies without parchment paper.

Angie’s Bio