Spritz Cookies - Best Cookie Press Dough Recipe - Almond Spritz Cookies (2024)

FAQs

Why won t my Spritz cookies come out of the press? ›

Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough. If margarine or solid vegetable shortening is used, the dough may turn out too soft to release from the press.

*Perfect spritz dough has a soft malleable texture that is not too sticky or stiff. Creamed butter and sugar is the foundation of great spritz cookies.

Tips & Notes:

Do not line with parchment paper either (like I did). Your cookie will release better directly onto an ungreased baking sheet. Use dough at room temperature. Spritz cookies won't spread much so they can be placed fairly close together allowing you to get more on a baking sheet.

Loading the Cookie Press

To save time, buy premade cookie dough that comes in a log shape. Avoid using cookie dough that has big pieces like chocolate chips or nuts in it.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

INGREDIENTS MEASURED INCORRECTLY

Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough. Also, take note of how your recipe tells you to measure.

Why are my spritz cookies crumbly? ›

Flour. Make sure you measure your flour properly; adding too much flour (the most common mistake when measuring) can make your dough too dry and crumbly to use. Cookie press.

Wilton Preferred Press Cookie Press

A soft grip handle on this press by Wilton makes it easy to press your cookies in a snap. Plus, the body of the press has an ergonomic shape that makes it more comfortable to hold. Thanks to its see-through design, you know when to add more dough to the barrel.

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.

You sent the invitations for the holiday cookie decorating party, and now you must bake hundreds of cookies. 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.

Flatten your cookies with a spatula when they first come out of the oven for perfect cookies every time.