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Pro tip: I baked cookies on a pizza stone last Tuesday and they came out perfect
I ran out of parchment paper last Tuesday night and figured what the heck, I'll just throw the dough straight on my pizza stone. Turns out it gives the bottoms this crispy edge that my sheet pan never does. I used my grandma's sugar cookie recipe, 12 minutes at 350, and pulled them when the edges just started to brown. The stone was already hot from a frozen pizza I made earlier, so maybe that helped. Has anyone else tried this or does it only work with certain doughs?
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christopherj6321d ago
Used to figure a stone was just for pizza and bread, nothing else. Then my oven broke last winter and I was stuck using the stone in a little countertop oven for everything. Cookies on it came out way better than my sheet pans ever did. The bottoms get this nice crisp thing going while the middle stays soft, and it happens fast so you have to watch them. Took me a few batches of burnt bottoms to get the timing right. Now the sheet pans just sit in the drawer.
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