Spritz Cookies Recipe (2024)

FAQs

What is the trick to using a cookie press? ›

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.

There are a few tutorials in our blogs. *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!

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

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.

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.

Mistake 4: Your baking sheets are over-greased

For most cookies, there's enough fat in the dough to keep them from sticking to your baking sheets—no greasing required. (Plus, the best sheet pans are nonstick.) If you grease the pans unnecessarily, the dough will flatten too much as it bakes.

A wacky ratio of sugar, butter, and fat.

Too much sugar, too much butter, or too little flour can all contribute to cookies that are on the run. (In the case of cookies that spread no matter how careful you are preparing the dough and/or the baking sheets, I'd probably turn to another recipe.)

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

If the dough will not adhere 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. To get the cookie press started, squeeze twice to make a double thick cookie mound.

If decorating with sprinkles or colored sanding sugar, add those as desired before baking. If dipping in melted chocolate, almond bark, or candy melts, do so after the cookies have completely cooled. Top with sprinkles or nonpareils before the chocolate has set. I recommend only baking one sheet of cookies at a time.

How do you get spritz cookies to stick to cookie sheets? ›

SAM'S TIP: Don't use parchment paper! I typically like to line my cookie sheets, but that's not necessary here (we want the dough to stick to the sheet!). If your dough won't stick to your cookie sheet, try chilling your sheets in the fridge before pressing the cookies onto them.

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.

Once the baking sheet is covered with dough, bake the cookies in the oven according to the recipe. If there's any leftover dough in the cookie press, press it out onto a second baking sheet. Take apart and clean the cookie press when you're finished using it.

Press dough into the mold with fingers, working from center outward. You may lightly roll the back side of the cookie to smooth before turning out of the mold. Trim, dry and bake. To check your print, use light from the side – daylight or light from a floor lamp – so the shadows let you see if your prints are good.