How to Use a Cookie Press | Wilton Blog (2024)

FAQs

How to Use a Cookie Press | Wilton Blog? ›

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 to the bottom. Hold the press upright with the bottom ring resting firmly on a cooled ungreased cookie sheet. Do not tilt the press or hold it above the cookie sheet.

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.

Pump the handle on the cookie press to press out the dough.

When you pump the handle, some of the cookie dough in the barrel will be pressed through the patterned disk and onto the baking sheet. Depending on your cookie press, you may need to pump the handle more than once to get enough dough to come out.

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.

The ungreased cookie sheet must be cold for the dough to adhere. If the dough will not stick to the pan, try placing the cookie sheet in the freezer for a few minutes. Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.

*Don't use non-stick cookie sheets as spritz cookies need to stick to the pan! *Also don't grease the sheets or use parchment paper. Spritz cookies release easily when made right! *Don't let your dough sit out so long that it gets dry or so warm that the butter begins to separate.

A cookie press can make that onerous job a little easier. Once filled with dough, cookies can be rapidly squeezed onto a prepared baking sheet rather than spooning or scooping each by hand. There are a few considerations as you wade into the world of cookie presses.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

A cookie cutter is used on a sheet of flat cookie dough to cut shapes and does not emboss a pattern or change shape to the top of the cookie. A cookie press creates uniform cookies with raised textures on the top.

What is the trick for cookie cutters? ›

I keep a little salad plate of flour right by my rolling area and dip my cookie cutter in it between cuts. This keeps the cutter from sticking to the dough and stretching or tearing the shape.

Ease of Use

There is a bit of a learning curve involved with using cookie presses. Most presses advise that each cookie should be one click or that the level should be squeezed once, but it may vary based on the press or even between disks used in the same tool.

Decorating spritz cookies jimmies, sugars or nonpareils.

If you add sprinkles after baking the cookie dough your sprinkles will not stick to your cookies without using melted candy or icing. Oftentimes, shaped sprinkles will melt in the oven so sticking with jimmies, sugar and nonpareils are best.