The main difference between jelly roll and cookie sheet is that jelly roll pans have rims while cookie sheets have a flat surface without any rims. Jelly roll pan and cookie sheets are two types of bakeware that help us in baking.
A jelly-roll pan (either 15 ½ by 10 ½ inches or 18 by 12 a.k.a. a half-sheet pan) has 1-inch-high sides and is perfect for making cake rolls; it can stand in for a cookie sheet in a pinch. It’s also a terrific roasting pan for veggies and more.
A cookie sheet is often about the same size as a jelly roll pan, and sometimes even larger. A cookie sheet may have a single raised edge to help you get a better grip when taking it out of the oven, but usually the other edges will be completely flat. A flat edge makes it easy to slide the cookies off the sheet.
Although cookie sheets are often referred to as “baking sheets,” there is a difference. Baking pans have rolled edges, and cookie sheets do not. Cookie sheets offer the advantage of a large surface area ideal for holding a large number of cookies.
The 8 Best Cookie Sheets in 2021
- Best Rated: Nordic Ware Commercial Baker’s Half Sheet.
- Best Ceramic: Farberware Ceramic Nonstick Cookie Sheet.
- Best Quality: USA Pan Bakeware Cookie Sheet.
- Best Nonstick: Circulon Total Bakeware Nonstick Cookie Baking Sheet.
- Most Sturdy: Rachael Ray Nonstick Cookie Sheet With Grips.
A jelly roll pan (typically 10½ by 15½ inches) is simply a smaller version of a rimmed baking sheet (about 12 by 18 inches). When it comes to equipping your kitchen, baking sheets are more versatile. You can use one to roast a large batch of vegetables, bake a dozen or more cookies, or even make a large sheet cake.
What is different about a jelly roll pan?
What is a jelly roll pan, you ask? Compared to half-sheet pans, which are 18×13″, jelly roll pans are smaller, usually about 15×10″. Jelly roll pans have 1″-high sides, sufficient for containing the batter as it rises in the oven. Use your jelly roll pan to make a bûche de Noël.
Grease Your Pan
Some recipes call for ungreased pans or cookie sheets because there’s enough fat in the crust or batter to keep the cookies or bars from sticking.
This helps to ensure the cookies you bake on them don’t lose their shape, bake evenly and are easier to maneuver with a spatula since there are no pan edges in the way (that said, you can definitely bake cookies on a sheet pan).
Why Do Sheet Pans Warp? The metal of your sheet pan is at a cooler temperature than your hot oven. Metal expands as it heats. The large surface of your sheet pan will heat and expand faster than the short rimmed sides.
Made of 100-percent aluminum, AirBake Natural provides an overall enhanced baking performance with its insulated aluminum sheets and micro-dome technology to decrease bake times by up to 15% over traditional insulated bakeware. Two heavyweight aluminum sheets surround a layer of air.
What is the difference between a baking tray and a baking sheet?
The two terms — tray and sheet — are often used interchangeably, or used based on regional preference. Technically, though, there is a difference: a “baking tray” has rimmed sides, and a “baking sheet” has no rimmed sides.
You can use a pizza pan, muffin tin, silicone pan, cast-iron skillet, or other types of bakeware as alternatives to baking sheets.
Shiny cookie sheets reflect heat, which prevents cookies from browning evenly. Thin cookie sheets can warp, which means they’ll heat unevenly. Their insulating nature causes cookies to spread before the dough sets, which creates cookies with thin edges. Insulated cookie sheets also keep cookies from browning.
Cookie sheets can be greased with a non-stick cooking spray, butter and flour or lined with parchment paper or a silicone mat to prevent sticking. If your pan has a non-stick coating, you may not need to grease it at all.
What is a jelly roll pan used for?
A jelly roll pan is a flat, medium-sized baking pan meant for baking the sponge cake part of a jelly roll, Swiss roll, or bûche de Noël dessert. A jelly roll consists of a piece of thin cake rolled into a cylinder with icing or jelly lining the inside.
What is the difference between a jelly roll pan and a half sheet pan?
Jelly Roll Pans
They’re a bit smaller than half sheet pans, but the exact dimensions can vary. If you do a quick search for a jelly roll pan, you’ll find a few different sizes. Most commonly, they are either 10″ x 15″ or 12″ x 17″.
How do you clean a jelly roll pan?
The method: Make a paste with baking soda and vinegar and spread it on the surface of the pan. Let it sit for 30 minutes, then scrub away with a damp sponge.
How much batter goes in a jelly roll pan?
10×15 inch jelly roll pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9-inch square pan, 11×7 pan, 9×2.5 inch springform pan, 10-inch Bundt pan. 12×17 inch jelly roll pan holds 12 cups of batter, the same as a 10×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.
There are additional reasons to switch from greasing your cookie sheet to using parchment. It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan.
1) Spray Pam Cooking Spray on your bread pans, muffin tins and cake pans to prevent your breads and cakes from sticking to the side. Your food will slide out easier and you won’t have any crumbs stuck to the bottoms or sides. 2) Spray your cookie sheets with Pam Cooking Spray before lining them with your cookie dough.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
For most uses, we recommend uncoated aluminum baking sheets with rolled edges to prevent warping. Misen’s Aluminum Half Sheet Pan is the best we tested, but our former top pick, the Nordic Ware Natural Aluminum Half Sheet is a very, very close second and half the price of Misen.
So remember, to help stop your baking sheet from warping in the oven, cover the pan’s entire surface with food as uniformly as possible, and heat the pan slowly and gradually rather than abruptly.
Step 1: Locate a flat surface. Step 2: Lay down a towel flat on the surface. Step 3: Heat the warped pan for 7 to 10 minutes on low. Step 4: Place the pan on the towel with the open side up when the cooking surface is warped upwarp or place the pan upside down if the cooking surface is warped downward.
These air insulated, aluminum Airbake cookie sheets are not only consistent, but they’re also proven to decrease your bake time by up to 15 percent.
Parchment paper, baking paper, and wax paper are all names for types of paper used in cooking. 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.
T-Fal AirBake 20″ X 15.5″ Ultra Mega Cookie Sheet.
What is a jelly roll pan substitute?
Jelly Roll Pan Substitute
While it is best to use a jelly roll pan if your recipe calls for it, a half sheet pan is a similar option. This being said, the size of a jelly roll pan is ideal for rolled cake recipes because its length and width are narrower than a half sheet pan, but it is just as deep.
Yes you can use a tempered glass baking dish if you have no cookie sheet although you won’t get as good a result on it as you would a cookie sheet. Cookie sheets are thin and very conductive, they heat up and cool quickly which is good for baking cookies.
When should you not use parchment paper?
When Not to Use Parchment Paper. Parchment paper is not designed for high heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there’s a chance it could catch fire.
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation which leads to excess spread. Instead, I recommend lining your baking sheets with parchment paper or silicone baking mats.
With super sticky recipes like hard candies or pralines, silicone baking mats are your best bet. Using a silplat can result in lighter colored bottoms, especially if used with an insulated cookie sheet. If you are looking for crisp, brown bottoms, parchment paper is a better choice.
You can “bake a cookie” in your frying pan. To be more accurate, we highly recommend you use a nonstick frying pan and be as patient as the day is long.
Usually sold in a roll, alongside the aluminum foil and plastic wrap at most grocery stores, parchment paper makes a wonderful liner for bakeware, cookie sheets, and roasting pans. Using parchment paper to bake cookies can save time and energy.
Baking requires precision, and if you find your homemade cookies are falling apart, then there’s a good chance you have been using too much flour (via Fine Cooking).
If you substitute bread flour, which is made from a different strain of wheat and is higher in protein, your cookies will be too hard. If you use cake or pastry flour, which are softer, your cookies will be fragile and crumbly.
Lining a baking sheet when making cookies: Not only will the parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet. Decorating home-baked goods: Parchment paper makes the perfect wrapper for baked goods.
What is the best size for a jelly roll pan?
A jelly roll pan measures approximately 15 inches by 10 inches by 1 inch, is crafted out of aluminum, and has rolled edges inside of a lip. Specifically designed for jelly rolls, the sides of a jelly roll pan are usually 1 inch deep making them ideal for other baking tasks, such as bar-type cookies.
A cookie sheet is a pan with one raised side, which is often slanted outward, and three flat edges. (The idea is that, because it doesn’t have sides, a cookie sheet allows air to circulate around the baking cookies more easily, cooking them evenly and quickly.
Bar Keepers Friend is good for:
Sheet pans. Stovetop. The glass oven window (did this recently, was amazing) Glass baking dishes.
Does baking soda and vinegar clean pans?
Baking soda is your go-to for cleaning a burnt pot or pan because it has mild abrasive properties and its alkaline pH can help neutralize acidic burnt foods. It can also combine with an acid, such as vinegar or lemon juice to create a fizzing reaction that helps loosen burnt food to get it off your pan.
Soak the sheet pan with a mixture of 1 tbsp. baking soda, a few drops of dish soap, and hot water for one hour to overnight. After soaking, you should be able to scrub away any debris or stains. For non-stick pans, avoid heavy-duty or abrasive scrubbing.
A jelly-roll pan (either 15 ½ by 10 ½ inches or 18 by 12 a.k.a. a half-sheet pan) has 1-inch-high sides and is perfect for making cake rolls; it can stand in for a cookie sheet in a pinch. It’s also a terrific roasting pan for veggies and more.
Although cookie sheets are often referred to as “baking sheets,” there is a difference. Baking pans have rolled edges, and cookie sheets do not. Cookie sheets offer the advantage of a large surface area ideal for holding a large number of cookies.
Which side goes up on parchment paper?
It’s excellent for lining baking sheets when making cookies, because it makes cleanup a snap. There is no right or wrong side to parchment paper, so either side can be used. For the best baking results, use a fresh sheet of parchment paper for each pan of cookies.
8 Ways to Prevent Cookies from Burning on the Bottom
- Sugar Control.
- The Right Baking Sheet Color.
- Ungreased Cookie Sheets.
- Parchment-Lined Cookie Sheets.
- Oven Rack Position.
- One Sheet at a Time.
- The Sacrificial Cookie.
- Baking Time.
Metal expands as it heats. The large surface of your sheet pan will heat and expand faster than the short rimmed sides. This creates stress right where the flat base meets the raised lip, causing some pans to buckle or twist.
A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans. So not only does your cake bake more quickly in a dark pan, its crust can potentially burn (or at least brown unpleasantly) due to over-exposure to oven heat.
Not greasing or lining baking pans can cause cookies to stick to the pans. Cookies can also stick if they are removed from the pans before they have cooled properly. To prevent sticking, line the pans with parchment paper or silicone liners, or lightly grease the pan with butter or cooking spray.
Chilling cookie dough controls spread.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly. Still, if you care deeply (or even casually) about the look of your cookies, you can take the flattening step as an opportunity for enhancement. The bottom of a glass works fine, it’s true.
Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.