Do you get satisfactory results when baking cookies on this stone?
1416700
Yes, but the stone must be hot already (same for making bread). What we do for cookies is leave a baking stone in the oven (not this one, but a flat one with no handles) and use thick aluminum trays with parchment paper on top. That way the stone can stay hot while changing out cooking trays which heat really fast. But, if you only have a few cookies, it would work just fine. We got this stone mostly for breads/pizzas.
1416701
Bakes cookies perfectly, much better than any cookie sheet!!! Cinnamon rolls bake to perfection also!!!!!
1416702
Yes, I get positive results when baking cookies on this stone. I do use Parchment Paper beneath them.
1416703
Joe, I haven't tried to use this stone for cookies yet, but I probably wouldn't use it for that because it would likely cause your cookies to become overdone and hard. I think this is intended more for things like breads and pizzas that benefit from a firm bottom crust. For cookies I would stay with a typical metal baking sheet, preferably one without a dark nonstick surface.
1425581
Yes but getting the right consistency in this machine is difficult. Doing small amounts seem to work ok. I get frustrated when making a full batch because I have to keep taking it all apart and adding more flour. It tends to clump up. When I get it right it's really good
1377359
Yes, make sure you put it in the oven when you preheat the oven. And make sure the stone is completely dry otherwise it can crack
1864630
Yes. I usually heat the stone then remove it from the oven and then put the dough and toppings on then return the pizza to the oven to cook.
1358054
I did not use mine for baking cookies, so can not answer, I used mine to make Christmas ornaments.
890979
I haven't tried it but I think it should work since the cookie dough seems very similar to regular cookie dough.
536818
Not sure about cookie dough, but I use this for cake batter and it was fine. The lowest setting is extraordinarily powerful, so I mix the dry and wet mixes together with a spatula a bit before I use this product, because the dry mix might go flying up if your mixing bowl isn't big enough.
1001985
It's not a matter of the cookie press not being strong enough, the dough would not be the right consistency. It would not be able to squeeze through the templates that form the cookies.
252790
Mine have baked pretty evenly, but I make sure the batter is smooth and as level as possible before baking so I'm not sure what would happen if I didn't do that.
1427579
Yes, as far as I know. I often use them while baking, and everything seems to turn out all right.
795946
No. Preset to thickness that works best so cookie shows design and is just right to attach to cookie sheet and detach from press. Try baking a few minutes longer. That may crisp up the cookie.
168129
lower to recipe needs-preheating to 500 is only to get stone hot-hope this helps
815969
Yes, it works, beautifully. Are you lowering your oven temperature to allow for the difference between using metal vs. glass bakeware? Just wondered. Nordic Ware always performs excellently. Suggestion for your glass pans - you might try immersing them, if possible, into a larger pan w/1 inch of water. Other than that, using parchment paper may help, as well, but only marginally.
1692919
oven use should be fine. other suggestions for using a paddle to slide dough onto stone is probably best way to go about it, but since i don't have one, i just carefully lay the dough (that i've already shaped into a rectangle) on the pre-heated stone (corn meal down first) and then put on the sauce, toppings, cheese, etc.
1062162
Yes...I have one my parents bought me years ago (about 15 years ago) and it has lasted...and I use it. This most recent one was a gift to my Godchild, and she states it is still the same quality that mine was. I love making cookies with this!
289037
Hello,Yes - I agree with the previous answer as well but make sure that you get a good imprint to do so and that you refrigerate your cookies before you bake them. That way the cookie will hold its shape better - I also bake my sugar cookies at a little higher temperature to avoid distortion of the imprint (355 to 360 in a convection oven - not as high in a regular oven). I loved this type of cutter the best! Similar to the Star Wars imprint cookie cutters. I hope this helps - enjoy!
1541744
I've made biscuits and pizza on both (although not bread, but one is a quick bread with a chemical leavener and the pizza dough I did use yeast), and while the dough did turn out drier and slightly crisper on the Silpain, it wasn't the kind of result that I expected, compared to a stone. I would say, overall, for baking breads, it's a slight (but noticeable) improvement; it promotes a slightly crisper crust, but I would still opt for a pizza stone if I had the choice.