There’s no universal right answer, and that’s okay. Baking is about vibes as much as science. If you’re the type of person who sprays the pan and the paper out of pure anxiety, I see you. I’ve been you. I’ve covered my countertop with a fine mist of Pam because I couldn’t decide. The results were fine. The cookies were fine. The universe continued its indifferent spin.
But if you want a rule to live by: spray when you’re cooking something that’s wet, sticky, or fragile. Skip the spray for most cookies, pastries, and anything with a buttery dough. And if you’re still unsure? Do what I do: pretend you’re your grandmother. She never sprayed parchment because she probably used wax paper or greased the pan with butter like a boss. She didn’t overthink it, and she never burned her cookies (that we know of).
So go ahead, line that sheet, grab your spray, and make the call. If you mess up, the parchment is cheap, and cookies are forgiving. And if anyone questions your technique, just say you’re optimizing for flavor release. That’s a phrase I invented just now, and it sounds delightfully expert. You’re welcome.
Happy baking, you beautiful, spray-or-not-spraying mess of a human. You’ve got this.
