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Spritz Cookies for Every Occasion!

Spritz Cookies for Every Occasion!

Here's a cookie making tool we're glad to have in our baking drawer. With a dozen decorative disks, OXO's Cookie Press is ready for any celebration, as well as rainy-day cookie bake offs with the family. 

This well designed cookie press sold out early last Christmas, so whether you're a cookie baking machine or you just enjoy making the occasional batch get your OXO Cookie Press before they sell out again. They make a terrific gift for all your favorite bakers, too! 😉

Enjoy 4 fool-proof spritz cookies recipes, including a classic cream cheese spritz cookie and several helpful tips on how to get the most out of your cookie press. PLUS, two methods for fun and festive multi-colored spritz cookies!

Whether you're a cookie baking machine or you just enjoy making the occasional batch, the Oxo Good Grips Cookie Press will ensure you get the best and quickest results possible!

Boring, circular cookies are a thing of the past thanks to the 12 stainless steel cookie disks, each in a different pattern. Holidays and birthdays will be a breeze to prepare for with this convenient press to create dozens (or even hundreds) of gorgeous, consistent cookies every time.

The lever and the top of the press are designed for comfort, so your hands will never become sore from using this handy kitchen tool. The Cookie Press even disassembles for easy loading and cleaning. Disks included: Daisy, Flower, Sunflower, Fleur-de-lis, Butterfly, Bear, Shell, Clover, Heart, Snowflake, Tree, and Wreath.

Spritz Cookie Recipes

First, you’ll need to get your dough in order. Spritz cookies work wonderfully in the cookie press because of their smooth texture. See some favorite recipes below, including a classic cream cheese spritz, chocolate shortbread, butter and gingerbread spritz cookie recipes.

Use these cookie press tips for fool-proof spritz cookies.

1. Put your metal cookie sheets in the freezer before pressing. This helps to keep the dough chilled and keep its shape as you’re moving along.

2. Once your dough is ready, it’s time to load the press. Remove the bottom ring of the Cookie Press from the barrel.

3. Insert desired cookie disk into the bottom ring and reattach to the barrel.

4. Press and hold button on front of Cookie Press and pull plunger up completely.

5. Twist to remove top of Cookie Press from barrel.

6. Using a jar spatula, load cookie dough into the barrel and twist to reattach top of Cookie Press.

7. Prime the Cookie Press by pumping the level until dough is being pressed out of the disk evenly. Wipe off excess dough and start pressing onto the cold cookie sheet.

8. Moving in a line across the cookie sheet, press out the cookies about an inch apart. The cookies won’t expand much while baking so don’t be afraid to load up the sheets. We bake 30 on a tray.

9. Once they’ve baked, let them cool for a minute or two on the sheet and then use a spatula to move them to a cooling rack. They should firm up quickly and will be ready to be enjoyed (or packaged up for gifts!).

Cream Cheese Spritz Cookies

Yields about 8 dozen cookies  |  Developed by OXO Test Kitchen:

INGREDIENTS:

  • 1 cup (2 sticks) unsalted butter, cold
  • 1 teaspoon vanilla extract
  • 3 ounces brick cream cheese, softened
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 egg yolk
  • ½ teaspoon ground cinnamon

DIRECTIONS:

1. Preheat the oven to 350°F.
    
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla extract.
    
3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
    
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
    
5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Chocolate Shortbread Spritz Cookies

Yields about 12 dozen cookies  |  Developed by Fraya Berg for OXO

INGREDIENTS:

  • 1 ½ cups (3 sticks) unsalted butter
  • 2 large eggs, at room temperature
  • 3 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
DIRECTIONS:


1. Preheat the oven to 375°F.

2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy.

3. Add vanilla extract and eggs one at a time, continuously beating.

4. Gradually add flour and cocoa powder, beating until well incorporated.

5. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.

6. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Butter Spritz Cookies

Yields about 12 dozen cookies  |  Developed by Fraya Berg for OXO

INGREDIENTS:

  • 1 ½ cups (3 sticks) unsalted butter
  • 2 large eggs, at room temperature at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 cups all-purpose flour
  • ½ teaspoon salt
DIRECTIONS:


1. Preheat the oven to 400°F.

2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla extract and eggs one at a time, continuously beating.

3. Gradually add flour, beating until well incorporated.

4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking
sheet.

5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Variations: For Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest. For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract, and add 2 tablespoons of poppyseeds.

Gingerbread Spritz Cookies

Yields about 10 dozen cookies.  |  Developed by OXO Test Kitchen:

INGREDIENTS:

  • 1 cup (2 sticks) unsalted butter
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup packed light brown sugar
  • ½ teaspoon ground nutmeg
  • ½ cup molasses
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cloves
  • 1 large egg, at room temperature
  • 2 ½ teaspoons ground ginger
DIRECTIONS:


1. Preheat the oven to 375°F.

2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla extract and egg, continuously beating.

3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger.

4. Gradually add the flour mixture, beating until well incorporated.

5. Refrigerate dough for 30 minutes.

6. Place refrigerated dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.

7. Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.

Have Even More Fun With The OXO Cookie Press and Make Multi-Colored Spritz Cookies!

There are two methods we use for creating multi-colored spritz cookies in the cookie press. One is for creating cookies that have two or three colors, but the colors don’t mix. The second method mixes two or three colors, creating more of a tie dye effect. For both cookies, we recommend using the Cream Cheese Spritz Cookie recipe.



Multi-Colored Cookies

After you’ve made the dough, divide it into three bowls and dye each one using a different color. We use gel dye for the best results.



Roll each color into long snakes.

Press the two or three colored snakes together and form them into one log. This should be slightly smaller in diameter as the cookie press barrel.

Set up the cookie press by removing the bottom ring of the Cookie Press from the barrel. Insert desired cookie disk into the bottom ring and reattach to the barrel. Press and hold button on front of Cookie Press and pull plunger up completely. Twist to remove top of Cookie Press from barrel.

Put the log into the barrel, working to keep the colors from mushing together.
Once in the barrel, twist to reattach top of cookie press.

Prime the Cookie Press by pumping the level until dough is being pressed out of the disk evenly. Wipe off excess dough and start pressing onto a cold cookie sheet.

Moving in a line across the cookie sheet, press out the cookies about an inch apart. The cookies don’t expand much while baking so don’t be afraid to load up the sheets. We bake 30 on a tray.

Once they’ve baked, let them cool for a minute or two on the sheet and then use a spatula to move them to a cooling rack. They should firm up quickly and will be ready to be enjoyed.

Tie Dye Effect Cookies

After you’ve made the dough, divide it into three bowls and dye each one using a different color. We use gel dye for the best results.



Set up the cookie press by removing the bottom ring of the Cookie Press from the barrel. Insert desired cookie disk into the bottom ring and reattach to the barrel. Press and hold button on front of Cookie Press and pull plunger up completely.

Twist to remove top of Cookie Press from barrel. Take little pieces of the dough, give them a quick roll into balls and put them in the barrel. Alternate between colors until the barrel is full. Twist to reattach top of cookie press.

Prime the Cookie Press by pumping the level until dough is being pressed out of the disk evenly. Wipe off excess dough and start pressing onto a cold cookie sheet.

Moving in a line across the cookie sheet, press out the cookies about an inch apart. The cookies don’t expand much while baking so don’t be afraid to load up the sheets. We bake 30 on a tray.

Once they’ve baked, let them cool for a minute or two on the sheet and then use a spatula to move them to a cooling rack. They should firm up quickly and will be ready to be enjoyed.

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