Although cookie sheets are often referred to as “baking sheets,” there are differences between a cookie sheet and a baking sheet (also known as a baking sheet pan or simply a sheet pan):
Baking Sheets
Baking sheets have rolled edges with a lip around the entire pan, whereas cookie sheets do not. That makes them suitable for roasting and other savory preparations. The edges prevent any liquids that accumulate from running off the pan and into your oven. They can also be used for very shallow cakes, such as jelly rolls as well as for cookies.
Cookie Sheets
Cookie sheets are specifically designed for baking cookies. They have a lip on one side for easy gripping and three flat sides. Their flat edges allow you to slide cookies off without disturbing their shape, and the lack of sides means air circulates around the cookies more easily, cooking them more evenly and more quickly. Although they offer the advantage of a large surface area ideal for holding a large number of cookies, their lack of edges limits their uses. Roasting, for example, is impossible on a cookie sheet because juices will run off the pan.
I’ve always found the distinction between these two pans super helpful when planning a baking session. The lip on baking sheets is a game-changer for roasting veggies or making sheet-pan dinners, as it keeps everything contained—no messy oven spills! Cookie sheets, on the other hand, are my go-to for big batches of chocolate chip cookies, where I want that even heat distribution for a consistent bake. One tip I’ve picked up over the years: if you’re using a cookie sheet but need to roast something, just place a wire rack inside a baking sheet to catch drippings. It’s a simple workaround that saves you from buying extra pans!
Sizes
Baking sheet pans come in:
- Full-size (18 x 26 inches): These pans are a staple of commercial kitchens but are too large for most home ovens.
- Half-sheet pans (18 x 13 inches): Handy in a home kitchen, these pans are used for sheet-pan dinners, roasting vegetables, and baking cookies.
- Quarter-sheet pans (13 x 9 inches): The right size for many toaster ovens and are great for toasting breadcrumbs, nuts, and coconut in small amounts.
Cookie sheets do not come in regulated sizes and might be 10 x 14 inches or 14 x 17 inches. They are often square.
In my kitchen, the half-sheet pan is the real MVP—it’s versatile enough for everything from roasting Brussels sprouts to baking a dozen cookies. I’ve noticed that quarter-sheet pans are perfect for small households or when you’re just toasting a handful of nuts for a recipe. A quick note: if you’re eyeing a full-size pan, double-check your oven dimensions first. I learned the hard way that my standard home oven couldn’t handle one! For cookie sheets, the varied sizes can be a bit of a puzzle, so I always measure my oven racks before buying to ensure a good fit. A pro tip: stackable half-sheet pans save a ton of storage space if your kitchen is as cramped as mine!
Types of Cookie Sheets
There are three main types of cookie sheets.
Basic Aluminum Cookie Sheets
Affordable, durable, and easy to clean, these cookie sheets conduct heat quickly and uniformly which is useful for baking. Aluminum baking sheet pans react to acidic foods such as tomatoes, resulting in a metallic taste, and causing delicate foods to discolor. Also, aluminum imparts a metallic taste to some foods. To prevent such mishaps, line aluminum bakeware with parchment paper or use a Silpat (a nonstick baking mat).
Insulated Cookie Sheets
Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you’re baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and classic shortbread.
Cons: Insulated sheets bake more slowly, so the baking times given in the recipe may need to be modified. Don’t use these sheets if you want crispy edges or browned bottoms on your cookies.
Nonstick Cookie Sheets
Pros: Because they are dark in color, these pans bake cookies more quickly than standard aluminum pans do. Cookies come out crispy, and the nonstick surfaces are easy to clean.
Cons: Nonstick pans vary greatly in quality; some are much better and longer-lasting than others, but the finish on nonstick cookware eventually wears off.
I’ve got a soft spot for basic aluminum cookie sheets because they’re budget-friendly and get the job done for most of my baking. But I always keep parchment paper handy to avoid any weird metallic flavors, especially when I’m experimenting with citrusy cookie recipes. Insulated sheets are a lifesaver for delicate treats like shortbread—mine always come out perfectly pale and tender. Nonstick pans, though? They’re great for quick clean-up, but I’ve had a few where the coating started flaking after a year, which is such a bummer. A friend who’s a professional baker once told me to invest in high-quality nonstick if I go that route, as the cheap ones just don’t last. Also, if you’re baking a lot, consider rotating your pans halfway through to ensure even browning, especially with aluminum or nonstick sheets.
Other Types of Baking Sheet Pans
These go beyond the typical sheet pans we usually cook with.
French Black Steel Sheet Pans
Pros: These heavy-duty metal sheets conduct heat very well, resulting in even browning. These pans are excellent to use for puff pastry and, according to Martha, are the best baking sheets for flaky palmiers.
Cons: These pans require special care. They must be seasoned regularly with kosher salt (rubbing salt into the surface prevents corrosion), and they must be kept dry, as a damp steel sheet pan will rust.
Glass Baking Pans
Pros: Glass does not react with acid ingredients so the pan is ideal to make fruit cobblers, crisps, and crumbles, as well as savory casseroles. Because glass retains heat better than metal, it keeps the dish warm for longer and allows you to serve it directly from the oven.
Cons: Because glass retains heat for longer, there is a higher risk of overbaking. Plus glass baking pans are heavy and fragile and prone to thermal shock so you need to avoid extreme temperature changes.
Heavy-Gauge Baking Pans
Baking pans differ in gauges ranging from 10 to 18, which refers to the thickness of the metal—the smaller the gauge, the thicker the baking pan.
Pros: Heavy-gauge baking pans (10-12 gauge) are more durable and bake more evenly than thinner ones and they don’t warp as easily.
Cons: The heavier material is pricier and the thickness of the sheets slows down the browning. Darker pans tend to brown baked goods faster, so you may need to lower the oven temperature and reduce the baking time when using them.
French black steel pans are my secret weapon for puff pastry—they give such a gorgeous, even golden color that makes palmiers look pro-level. But, fair warning, they’re a bit high-maintenance; I forgot to dry mine once, and I was scrubbing rust for ages. Glass pans are my go-to for cobblers because they keep the dessert warm for serving, which is great for dinner parties. Just be super careful not to shock them with cold water right out of the oven—I cracked one that way, and it was heartbreaking! Heavy-gauge pans feel like a splurge, but they’re worth it for how evenly they bake without warping. If you’re baking darker-colored heavy-gauge pans, I’ve found that dropping the oven temp by about 25°F helps prevent over-browning, especially for cookies or casseroles. A little trial and error goes a long way with these!
