What Makes a Cookie Sheet Different from a Baking Sheet? | America’s Test Kitchen
The best cookie sheet should be a single layer material with at least two raised edges to ensure even baking. Bridget Lancaster and Adam Ried share the test kitchen’s results for which cookie sheet yields the best results.
The Best Cookie Sheets:
USA Pan Bakeware Cookie Sheet:
Vollrath Wear-Ever Cookie Sheet:
Discover more recipes through the America’s Test Kitchen App:
Get exclusive access to every recipe, review, and more via our homepage:
Buy The Complete America’s Test Kitchen TV Show Cookbook 2001–2026:
Discover the latest recipes, tips, and tricks from Cook’s Insider:
Subscribe to Cook’s Illustrated:
Subscribe to America’s Test Kitchen:
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel:
Watch More!
In The Test Kitchen:
The Taste Test:
Techniquely With Lan Lam:
Most Popular:
Follow America’s Test Kitchen:
Instagram:
Pinterest:
TikTok:
Facebook:
Twitter:
At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
#AmericasTestKitchen #CookingTutorial #FoodScience
When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission.
source
I've sworn by my Airbake insulated cookie sheets. Years ago my mom kept having trouble with her cookies being too crisp or even burnt. Once she switched to airbake cookie sheets she never had that issue again.
I've never had any issues with uneven cookie baking. If water gets in the baking sheet, there's directions on the back as to how to get the water out.
Overall, I trust ATK's advice but this is a rare occasion I disagree.
I have insulated cookie sheets. I like crispy cookies so the insulated ones are not the best choice for me. But they are great for thick chewy cookies.
Almost every “cookie sheet” I’ve used except for the expensive ones, twist and warp as they heat. No thanks.
Heavy stainless steel does a fantastic job
I have an insulated one and have no complaints. I don't think it is very superior to a rimmed sheet, but it was a gift, so I use it.
This was indeed the most american video i have ever seen.
So sheet metal or sheet metal… so no difference…
Sorry, not interested. I don't bake enough cookies to warrant buying a single use cookie sheet.
This is interesting. I don't have any equipment that is specialized like this: "cookie sheet" vs. "baking sheet". I have a round pizza pan that I use for everything, and I have used it for years. It has a rim all around that is not very high.
I have about a half dozen of the insulated ones and I’ve never had them bake unevenly.
I like my insulated sheet, been great for the past 35 years.
The link provided for the Vollrath cookie sheet is to a different pan on Amazon.
the most intense noise on the planet is when the cookie sheet warps in the oven, makes me jump out of my chair.
Every restaurant and professional kitchen I have ever worked in uses the same half sheet and full sheet pans for cooking and baking. No separate type of pan for cookies. If it's not needed in a professional kitchen, it's not needed in your kitchen. Not that you shouldn't buy them. Just thst they're not a requirement and they don't make cookies better, imo.
I always find these guys so prissy. I bake and all the time and i find it fun to watch but don't put any weight on the stuff they say.
I've had issues with these cookie sheets. If you use parchment paper and turn swiftly, it might slide off.
I’ll pass and instead use the money to make more cookies!
I’d rather see Lan’s favorite cookie sheets.
It's easy enough to pop a thin spatula under the corner of a silpat on a baking sheet and sweep underneath to get a hand hold of the silpat to pull it off.
Or….OR….flip the baking sheet upside down and put the silpat on that side.
These guys will say anything and I mean anything to sell you kitchen gadgets. They have to be getting a kickback.
Where is the Vollrath $33? It's $47.62 on Amazon.
Your links to the Amazon product need flipped around, FYI.
When concerned about the dastardly rim, which is rare, I simply flip the sheet pan over.
Been using a ‘baking sheet’ for decades to bake cookies.
Hey, it’s skinny Bridget! Looking great!
Nah, my Mom makes the best chocolate chip cookies I've seen nowhere else on Earth. Edges thin as a can be, crisp outside but soft inside . . . it's a secret no one else has but her. And she used a rimmed pan exclusively. A hundred years old pan
LOL yeah, no.
I only read of using parchment paper for baking cookies in the last very few years. Why use it? It is something else to BUY for $$$$. I never found cookie sheets that hard to clean.
I do use cookie sheets but have never bought any as I inherited enough for what I make at a time. They are different shapes and sizes.
I'm baking cookies , I have a baking sheet . Case closed
Haven't finished the cookie. Just gonna assume Nordic Ware is the winner. They are truly TRULY the all the best
America's Test Kitchen!! Your links are labeled wrong, the Vollrath is labeled as USA Pan and vice-versa.
Also, While you got the Vollrath for $33, they want $47 for it at the link you provided 🙂
I will continue using my nordicware rimmed baking sheets also.
I went to the restaurant supply store many years ago and bought two "cookie" sheets with 1" rims on all four sides. They're heavy weight, don't warp, and hold 3 dozen 2.5" cookies. I'm happy with what I have.
I have always baked my cookies on Nordic Ware half sheet pans. They fit precut parchment paper perfectly, bake evenly, I’ve never had an issue using a spatula to remove the cookies and they are ATL recommended.
I used rimmed with parchment and have never had a problem. How? Parchment slides off rimmed, too. Imagine that!
That is a lovely patina on the rimed sheet🥰
why do the cookies look like they were baked uneven
I've had that Vollrath cookie sheet for almost a decade. It's just one thick sheet of aluminum with the ends bent up. It's simple and it works. Only thing to keep in mind is that it's unanodized aluminum so it should never, ever go in the dishwasher. But if you use parchment on it, cleaning is a breeze.
Bridget has lost weight.
cookies sheet great for Macaroons then?
Just turn your baking sheet upside down
Its a good thing I bake my cookies 😅
What's funny is it was on ATK show years ago, I learned to make space in my kitchen by using a half sheet baking pan to replace a lot one task items, like cookie sheets. Within a few weeks, all those cookie sheets I had went to Goodwill! Since then I baked countless amount off cookies on them without any issues. Just toss on the parchment paper and bake.
When was this video recorded as when i just looked on Amazon the price is now $47.62 not the $33 stated in the video.
These are amazing! I now have several and bought some for my D-I-L who also loves them.
My new favorite game is clicking the link for the winner and seeing how off their prices are. $33? No, it's $47. Also, your links are swapped. The US Pan takes you to the Vollrath and vice versa.
I bought 4 airbake cookie sheets about 20 years ago. I hated them, cookies took way longer to bake and didn't brown
Hate when they indent their logo on the bottom of the sheet and that transfers to cookies placed there otherwise it takes up space unnecessarily. If the log needs to be impressed put it on the rim, not the bottom of the cookie sheet.