Looking to speed the baking process along? Line your cookie sheets and pans with Reynolds Kitchens® Parchment Paper to ensure that there’s no sticky mess to clean up between batches and – best of all – even your most delicate cookies come out perfect every time.

Line your cookie sheets with parchment paper, ensuring the parchment paper doesn’t hang over the edges of the pan and does not touch the oven wall. This protects the paper from burning.

For an extra time saver, prepare another batch on a second sheet of parchment while the first batch is baking so it's ready to go when the first batch is done.

TIP: To remove any curl on the sides of the paper, store them flat sandwiched in between two cookie sheets!

It's easy to make perfect cake layers that won’t stick to the pan. Start by turning your cake pan upside down on top of a sheet of Reynolds Kitchens® Parchment Paper. Using a pencil, trace around the bottom edge of a cake pan. Then cut out a circle using a pair of scissors.

Place the cut parchment in the bottom of the pan and pour the batter over the paper. Bake as directed. When cool, invert the cake onto a cooling rack. Remove the pan, and simply lift off the parchment paper. It’s that easy!

Struggling to roll out your dough just right? Lightly flour sheets of Reynolds Kitchens® Parchment Paper. Roll out cookie dough between two sheets of parchment to desired thickness. Cut out cookies with cookie cutter. Transfer cookies to parchment-lined cookie sheets to bake.

For pastry, roll out piecrust to desired size between two sheets of either parchment. Transfer to pie plate.