Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also since aluminium conducts heat faster, will I need to reduce the baking time?

share|improve this question
I'll let others answer your direct questions; but different cookies have different "adherence" properties to their cooking surface, and you may experience more "bits of foil left on the bottom of the cookies" than you would with parchment paper. Depends on the cookies. – Scivitri Jul 16 '12 at 5:40
up vote 6 down vote accepted

Yes, certainly you can. For that matter, you can simply grease the cookie sheet itself, although that means scrubbing after baking.

Cooking times would be the same as for parchment.

share|improve this answer
@UdayKanth From personal experience I find cookies on aluminum foil has a darker and crispier bottom compared to cookies baked on parchment paper. – Jay Jul 15 '12 at 19:09
This is somewhere between misleading and simply wrong. Parchment paper reduces sticking, and browning on the bottom (as Jay said). Greasing the foil makes up for the first, but aluminum foil will not reduce browning, meaning you can't use the same cooking time. Same goes for putting them straight on the pan. – Jefromi Oct 14 '13 at 1:30
Yeah, @BobMcGee answer below is better than mine. If the original asker is around, they should change accepted answers. – FuzzyChef Feb 25 '14 at 19:58

You CAN bake cookies on aluminum foil, but you should be aware that they will cook faster and the bottoms will brown more and get crispy. I would suggest using a slightly lower temperature and briefer baking time.

Coincidentally, King Arthur Flour just posted an image of cookies baked on a bare, dark-metal baking sheet (cookies on the LEFT), which will heat similarly to aluminum foil, vs. parchment on a lighter sheet (cookies on the right).

Cookies on Parchment vs. Bare baking sheet

These cookies were cooked with exactly the same time and temperature.

Why does this happen? With parchment, the bottoms of the cookies get heated less than if they're on metal, and more of the heat comes from hot air passing over the top. Aluminum and metal in general are excellent heat conductors, so they will pass a lot of heat to the bottoms of the cookies. Parchment is a reasonably effective insulator, so it will slow conduction of heat to the cookies' bottoms.

share|improve this answer

A grocery bag is what was used long before a piece of parchment paper introduced itself to our kitchen. Or you can use plain brown paper used to wrap boxes for mailing. Just cut the paper to fit the cookie sheet and like parchment paper it can be used over and over again. Re-line your cookie sheets with a fresh sheet of brown paper when starting a new batch of cookies.

share|improve this answer
This is perhaps not a good practice, as grocery store bags are not intended for cooking, and may not be food safe. – SAJ14SAJ Oct 14 '13 at 4:51

protected by Community Apr 26 '14 at 14:31

Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.