Most cookie sheets are 9 x 13 in., 10 x 15 in., or 11 x 17 in., though they also come in a variety of other sizes. The 9 x 13 in. pans are great for smaller batches. They can hold anywhere from 9 to 12 cookies, depending on the size of your dough.
We recommend commercial quality half sheet pans and you’ll want at least two. Baking sheets are not a place to cut corners: look for heavy ones, and avoid nonstick and dark coated pans. (Why? Nonstick isn’t that helpful and darker pans brown baked goods too fast.)
Although cookie sheets are often referred to as “baking sheets,” there is a difference. Baking pans have rolled edges, and cookie sheets do not. … But their lack of edges limits their uses: Roasting, for example, is impossible on a cookie sheet, because juices will run off the pan.
When placing dough on cookie sheet, allow sufficient space between cookies, usually 1-1/2 to 2 inches unless recipe directs otherwise.
A full-sheet pan measures 26-by-18 inches and typically has sides that are about one inch high. They’re generally too large for practical home use—in fact they won’t fit in many home ovens.
Quarter sheet pans are typically 9 by 13 inches (a standard size for sheet cakes), half sheet pans are 18 by 13 inches (this is the size of most pans described simply as baking sheets) and full sheet pans are 26 by 18 inches (too big to fit in many home ovens, but the standard commercial size).
How do you measure a baking sheet?
When measuring the dimensions of baking pans and baking dishes, measure the distance across the top from the inside rim on one side to the inside rim on the opposite side. Depth should be determined by standing a ruler in the pan or dish and measuring the distance to the rim.
What is a 9 by 9 pan?
The 9×9 pan = a kitchen staple. … The 9×9 pan = a kitchen staple. For a dish that will bake bars, cakes, and casseroles—and look good, too—here are the pans to buy.
Made from parchment paper, Reynolds Kitchens® Cookie Baking Sheets are a natural, high density paper with a non-stick coating. Each 12” x 16” cookie paper is pre-cut to the size of a standard cookie sheet, and packed to lay flat right out of the box, so it won’t curl or roll.
Parchment paper is actually the same thing as baking paper. It’s just that in some parts of the world it’s called one thing and in other parts of the world, it’s called another. The only difference is between parchment or baking paper, and wax paper.
Cookie sheets come in both non-stick and regular varieties. However, there are ways to bake cookies on regular cookie sheets without the cookies sticking to the sheet, like using parchment paper. Both are perfectly acceptable sheet types for baking all sorts of delectable cookies.
Baking two trays of cookies at a time is fairly standard, but if your oven has space for more, three or four can be used. Industrial ovens often have five or six racks. Putting four trays of cookies in an oven will still not affect the cooking time, but the trays may still need to be rotated for even browning.
The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.
Should I grease my cookie sheets? Unless the recipe tells you to grease the cookie sheet, resist the impulse. The extra grease causes cookie dough (which already contains a lot of fat) to spread. If you’re concerned about cookies sticking, line the cookie sheet with parchment paper or a silicone non-stick mat.