In this hands-on guide, I walk you through when to use parchment paper and when to grab a silicone baking mat—based on years of personal baking experience. From cookies to candy to bacon and bundt cakes, I explain how each liner performs in real kitchen situations. I share my favorite tips, recipes, and what I’ve learned through trial, error, and lots of baking messes. Whether you’re working with sticky caramel, prepping holiday cookie batches, or baking crispy-bottomed chocolate chip cookies, this guide helps you confidently choose the right liner for your next bake. Perfect for home bakers who want easier cleanup, better results, and more joy in the kitchen.
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Parchment Paper vs. Silicone Mat: What I Use and Why
Let’s be honest—when you bake as often as I do, your baking sheet liners get a serious workout. I spent years flipping back and forth between parchment paper and silicone mats, testing them out on everything from gooey chocolate chip cookies to sugar-drenched homemade lollipops. One week I’d be baking Amber Gingerbread Cookie Cutouts, the next I’d be roasting salmon or layering Christmas Sugar Cookies for gift boxes. Through all that trial and error (and quite a few sticky messes), I found what really works for each task.
If you’ve ever stood in the kitchen staring at a roll of parchment in one hand and a silicone mat in the other, not sure which to choose—this post is for you. Here’s what I’ve learned after years of baking and blogging through holiday seasons, birthday parties, and regular Tuesday cookie cravings.
When I Use Parchment Paper
Parchment paper is my reliable kitchen sidekick for messy and moisture-heavy bakes. I turn to it for crispy bacon, juicy chicken, and baked salmon. It’s perfect when I want cookies with golden, crispy bottoms. I also love it when I’m layering cookies for freezing or gifting because it separates everything so cleanly. If you’re prepping big batches like my Christmas Gingerbread Cutouts, parchment saves the day.
I used to fight with parchment paper from the roll—it curled up and refused to cooperate. Then I found pre-cut sheets, and let me tell you, that was a game-changer. No more wrestling with curled corners when you’re trying to line a pan quickly.
Personal Tips:
- Use parchment for meats, greasy foods, and when you want crisp cookie bottoms.
- Pre-cut sheets save time and frustration.
- Compostable parchment is great—just avoid using it for anything super greasy or with meat juices.
- I layer parchment between cookies when freezing or packaging treats. It keeps everything neat.
- I always use parchment under my Pumpkin Bundt Cake to prevent it from sticking before flipping.
Recipes I Always Use Parchment For:
- Oven-Baked Bacon – grease soaks into the paper, cleanup is a breeze.
- Unicorn Chocolate Chip Cookies – for perfectly browned bottoms.
- Star-Shaped Graham Crackers – easy to release, no sticking.
- Giant Brioche Buns – doughy, but crisp up nicely with parchment underneath.
- Amber Gingerbread Cookie Dough – helps those delicate shapes hold.
- How to Freeze Cookies for the Holidays – I show you exactly how I use parchment to separate layers.
- Funfetti Bundt Cake – I layer parchment when cooling for even release.
When I Use Silicone Baking Mats
Silicone mats are amazing for sticky jobs—think caramel, lollipops, or any sugar-based candy. I use them when I’m doing big batch baking too, like dozens of cookies. One of the best things? You don’t have to wash the mat after every tray. I just wipe it and move on to the next batch.
These mats are reusable and eco-friendly. I have three in different sizes to fit all my pans. But you do need to treat them gently—no sharp knives, and definitely no broiler use.
My Go-To Tips:
- Use for candy, caramel, and anything sticky.
- Clean with a quick wipe between batches.
- Store flat to avoid curling.
- Be careful with sharp tools—use silicone or plastic instead.
Recipes That Work Great with Silicone Mats:
- Unicorn Meringue Pops – they lift easily without breaking.
- Homemade Lollipops – sugar comes off without a fuss.
- Chocolate-Dipped Pretzels – no slipping around, no cleanup mess.
- Flooded Royal Icing Cookies – perfect for drying icing.
So Which One Do I Use Most?
Honestly, I keep both on hand. I reach for parchment most of the time—it’s fast, disposable, and gives me the texture I want for cookies and meats. But when I’m baking for hours (like during holiday season or prepping gifts), silicone mats help me bake faster and clean up easier.
One trick I use: If I’m decorating cookies with royal icing or flooding them with glaze (like in my How to Flood Cookies post), I like parchment. It lets me slide cookies around easily for drying. But for dipping chocolate or baking sugar work? Silicone wins.
If you’re just starting out, start with parchment. When you’re baking often or working with candy, treat yourself to a good silicone mat. I rotate through mine all season long.
My Quick Comparison of Parchment vs. Silicone Mats
| Feature | Parchment Paper | Silicone Mat |
| Reusable? | No | Yes |
| Absorbs Liquid? | Yes | No |
| Best For? | Meats, cookies, pastry, greasy foods | Sugar work, candy, multiple batches |
| Eco Option? | Compostable sheets | Reusable, long-lasting |
| Convenient? | Yes (pre-cut is best) | Yes (reuse instantly) |
| Sharp Tools? | Safe | Not safe |
| Cleanup | Toss or compost | Wipe and wash |
| Storage | Folds or lays flat | Needs flat storage |
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Final Thoughts from My Kitchen
I’ve tested both liners through countless recipes—from the easy weekday dinners to the fancier holiday treats. I like parchment for its simplicity and crisp results. I love silicone mats when I need to move fast or deal with sticky stuff.
So my advice? Keep both in your drawer. They each make baking easier, cleaner, and more enjoyable. And honestly, that’s what it’s all about—less stress, more time for creativity (and maybe licking the bowl).
Let me know what you’re baking! Or better yet—check out some of my favorite baking projects where I use these liners every time:
- Flooded Royal Icing Cookies
- Gingerbread Cookie Cutouts
- Christmas Sugar Cookies
- Lemon Shortbread Wedges
From My Kitchen to Yours
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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