Aluminum foil is like that friend who shows up to every party, even when you forget to invite them. It’s not perfect, but it works in a pinch. Use heavy-duty foil if you have it, and lightly grease it with butter or oil.
Pro tip: Never let the foil touch acidic cookie dough (like lemon or chocolate with citrus). It can leave a weird metallic taste, and trust me, your cookies don’t need a science project flavor.
Otherwise, it’s a solid backup. Just don’t expect the cookies to slide off like they do with parchment—you might have to coax them a little. Kind of like that same friend after three cups of coffee.
Wax Paper—Wait, No!
Here’s where I have to put on my serious baking hat. Wax paper is not your friend here. It’s coated with a thin layer of wax that will melt, smoke, and possibly ruin your cookies and your oven.
I know it looks similar to parchment paper, but please—for the love of all that is chewy and chocolatey—keep wax paper far away from the oven. Use it for wrapping sandwiches or lining a tray for no-bake treats only.
Parchment Paper Substitute: Best Alternatives for Baking and Cooking
If you try to bake with wax paper, your kitchen will smell like a candle that went rogue. You have been warned.
