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Cookie questions!
What type of pan is better for cookies? Stainless steel or Aluminum?
Which is better to use for baking cookies: silicone sheets or parchment paper?
Does using cake flour vs all-purpose flour enhance cookies in any way?
How long should you leave cookies on the tray after baking
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1 Reply
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Hi Mary
Welcome to the Scoolinary community, and thank you for your questions.
Here are the answers to your inquiries:
What type of pan is best for cookies? Stainless steel or aluminum?
Aluminum is generally the better option for baking cookies. It distributes heat more evenly, helping the cookies bake more uniformly. However, make sure the pan has a non-stick coating or cover it with parchment paper to prevent the cookies from sticking.
Which is better for baking cookies: silicone sheets or parchment paper?
Both options are good, but silicone sheets provide a more durable non-stick surface and are reusable, making them eco-friendly and cost-effective in the long run. Parchment paper, on the other hand, is disposable and also prevents cookies from sticking, but it’s not as reusable. If you don’t have silicone sheets, parchment paper is an excellent option.
Does using cake flour instead of all-purpose flour improve cookies in any way?
Yes, cake flour has a lower protein content than all-purpose flour, resulting in a more tender and softer texture in cookies. If you prefer a lighter, more delicate texture, you can use cake flour, though it’s not essential for all cookie recipes. All-purpose flour also works well for most cookies.
How long should you leave cookies on the tray after baking?
It’s recommended to leave cookies on the tray for about 5 minutes after baking. This allows them to cool slightly and stabilize before transferring them to a cooling rack to cool completely. If you move them too soon, they may break because they’re still too soft inside.
I hope these answers are helpful! If you have any more questions, feel free to ask.
Best regards.
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