In short, no. Most doughs are too tough to be piped through a press. We recommend using a Spritz cookie dough with your cookie press. Check out our easy Classic Spritz Cookie recipe, which is easy to customize with flavor and color.
What type of cookie sheet should I use for Spritz cookies?
For best results, use an ungreased non-stick cookie sheet for your Spritz cookies. Do not use parchment paper or a silicone mat on your cookie sheet – this dough works best if it can cling to the pan while baking.
When I push down on the press, nothing comes out of the disk. Why is that?
Your dough might be too thick or too cold. Let your dough sit at room temperature until it’s soft enough to press through the disk.
If your dough is at room temperature, double check that the plunger is in place. The pointy end should face the handle when pressing.
Why are my cookies sticking to the bottom of the press?
Sticky dough usually means your dough is too soft. Try chilling it for a few minutes or add 1 teaspoon of sifted flour to your dough until the proper consistency is achieved.
Cookie Press Recipes
Want to add some flavor to your Spritz cookie dough? Try one of these tasty variations!
Using Your Press: Turn the plunger so the pointy end is facing the handle when you're pressing. Give it a couple presses to help push the dough down. Rest bottom of press firmly against an ungreased cookie sheet. Squeeze trigger to form cookie.
If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.
Your dough might be too thick or too cold. Let your dough sit at room temperature until it's soft enough to press through the disk. If your dough is at room temperature, double check that the plunger is in place. The pointy end should face the handle when pressing.
Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart. Bake until the cookies are light golden, about 10 minutes.
As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...
Pump the handle on the cookie press to press out the dough.
Depending on your cookie press, you may need to pump the handle more than once to get enough dough to come out. If your cookie press doesn't have a handle or lever to pump, press down on the plunger instead.
You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer. Place the cookie sheets in the fridge before using.
A frustratingly frequent issue with using a cookie press is not being able to extrude the dough or the dough sticking to the die-cut disc, yielding a misshapen cookie. The culprit in both of these cases is the temperature of the dough. The ideal temperature for dough is between 65 and 75 degrees Fahrenheit.
If you don't have a cookie press to make these Classic Spritz Cookies, you can use a pastry bag instead! Just fill the pastry bag with the cookie dough and use a star tip to create a swirl design. Get creative — you really can't go wrong.
Pump the handle on the cookie press to press out the dough.
Depending on your cookie press, you may need to pump the handle more than once to get enough dough to come out. If your cookie press doesn't have a handle or lever to pump, press down on the plunger instead.
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