Spritz Cookies- Ugh!

Baking By CakesbyCindi Updated 13 Dec 2009 , 1:28pm by doodledo

CakesbyCindi Posted 3 Dec 2009 , 11:55pm
post #1 of 27

OK, I am not a fan of these, but my son and DIL are. I finally broke down and bought the new ****** Cookie Max, followed directions to the "t" and my cookies just wouldn't stick to the pan, and when they did they didn't much look like the box picture. HA! Seemed to me that the dough was to sticky or something. Any sugestions, Or is there a secret I don't know about. I am more of a from scratch cookie baker, so this is a new item to me.

26 replies
ramie7224 Posted 4 Dec 2009 , 12:11am
post #2 of 27

I was given a spritz cookie press for Christmas a few years ago and I HATE it. I can't ever seem to get the consistency right either. I did have moderate success using a silicone pad instead of parchment on my cookie sheet. The dough stuck better for some reason.

ramie7224 Posted 4 Dec 2009 , 12:11am
post #3 of 27

I was given a spritz cookie press for Christmas a few years ago and I HATE it. I can't ever seem to get the consistency right either. I did have moderate success using a silicone pad instead of parchment on my cookie sheet. The dough stuck better for some reason.

rhondab Posted 4 Dec 2009 , 12:13am
post #4 of 27

Don't know about the fancy cookie presses, only use the old fashioned manual labor type. But I find that an extra quarter-turn of the screw will often make the difference in getting the dough to stick to the pan. If you're making the cookies too small they don't want to let go of the press. Hope that helps.

CakesbyCindi Posted 4 Dec 2009 , 12:23am
post #5 of 27

rammie7224- I didn't think about using silicone or parchment, the box said to put them directly on a ungreased cookie sheet. Will give both a try and see if that helps, I used to live in Albany, Ga. I miss that good old red clay!!! HA!!

rhondab- I think that the old fashioned version of a lot of things are much better....

Peridot Posted 4 Dec 2009 , 12:53am
post #6 of 27

I love Spritz cookies but can never get the things made either. I have the old fashioned press also. I always hope that my friend will make some and give me a few.

7yyrt Posted 4 Dec 2009 , 5:50am
post #7 of 27

A cold cookie sheet is supposed to help. Can't make them myself, bad hands. icon_sad.gif

DessertLover Posted 4 Dec 2009 , 3:40pm
post #8 of 27

Spritz cookies are a family tradition. It's not Christmas unless we bake "pressed cookies" (as we call them). I dont' have any special tricks to making them. We chill the dough a bit. I'll try to find out recipe and post it once I get home.

CakesbyCindi Posted 4 Dec 2009 , 4:45pm
post #9 of 27

DessertLover- Would love a different recipe to try. Thanks

Sanveann Posted 4 Dec 2009 , 9:28pm
post #10 of 27

These were extremely tasty and were easy to make (I have the same press you do): http://allrecipes.com/Recipe/Butter-Snow-Flakes/Detail.aspx

I had the best luck using a nonstick cookie pan, btw ... maybe try that, if you have one?

Texas_Rose Posted 4 Dec 2009 , 9:30pm
post #11 of 27

If you can't get them through the cookie press, you can always roll them in balls, make a dent in the middle, and put a little spoonful of jam in the dent before you bake them icon_biggrin.gif

DeeDelightful Posted 4 Dec 2009 , 9:40pm
post #12 of 27

I have not used my cookie press in a few years, but it always helped when you squeeze the gun, to give it a slight little pump to "cut the cookie off" once it hits the cookie sheet. just a quick little "pump" of the trigger.

megmarie Posted 4 Dec 2009 , 9:44pm
post #13 of 27

I used this one with my electric cookie press a few weeks ago.


It was kind of boring, add your favorite flavor or have something to dip it in. They melt in your mouth though!

I held the feet down to a cold pan for '2 misissippi' using the flower pattern and they stuck great. You just have to be careful if you have a non-stick pan they will brown much faster (I baked for 2 minutes shorter than it called for).

Uniqueask Posted 4 Dec 2009 , 9:50pm
post #14 of 27

I bought the Wilton, spritz cookie press last year, and had great success with it, I also used the recipe that it came with I just added different flavorings, and gel paste to color some of it. if the dough was too stiff, I just added a little water.

cownsj Posted 4 Dec 2009 , 10:13pm
post #15 of 27

my press has the trigger release. I just give it one extra squeeze to get it to stick to my nonstick pan. I also find that the temperature of the dough seems to make a difference, though that is just a coincidence to something else I finally get figured out when making them.

tchrmom Posted 5 Dec 2009 , 3:57pm
post #16 of 27

I was glad to find this thread because I was think about getting the Wilton Cookie Pro-- is that the one someone above used? Anybody else? And will the NFSC recipe work? AFter reading these posts, I have my doubts, but have never made press/spritz cookies before.

4laynes Posted 6 Dec 2009 , 11:42pm
post #17 of 27

I don't know about the pro, I have the Wilton comfort grip cookie press. I use the Classic Spritz Cookie recipe on the box and bake on ungreased pans. Don't chill it. It needs to be soft and warm.

I love pressed cookies to give as co-worker gifts. It takes just a few seconds to press out a sheetfull and a quick sprinkle of colored sugar is all the decoration they need. Quick, easy and delicious!

luv2bake6 Posted 7 Dec 2009 , 1:43am
post #18 of 27

I don't make these often but i had the same experience with the cookies not sticking to the pan to come off the gun.

Then one time i forgot to line my alumimum cookie sheet and ended up shooting my first cookie right on the pan!! Lo and behold, it worked perfectly!! You must use a regular cookie sheet with no lubricant (non-stick, parchment, grease) in order for the cookie to stick to the sheet and slice off the cookie gun.

sweetcravings Posted 7 Dec 2009 , 1:57am
post #19 of 27

^^^^Yup, this was happening to me too BUT i figured it out. Just press them right onto a ungreased, unlined cookie sheet..sticks like a charm, doesn't burn if you watch them.

thecookielady159 Posted 7 Dec 2009 , 4:19pm
post #20 of 27

I have never had success using my cookie press. I use a large pastry bag with large tips (4B, 8B, 1B) with my spritz cookie recipe. I saw a pastry chef use this method about 3 years ago and I have been doing them this way since. They come out great and my family loves them.

ckdcr8r Posted 9 Dec 2009 , 6:55am
post #21 of 27

I just made about 60 dozen spritz in the last 2 weeks. I use commercial parchment sheets, not the roll you can buy from Reynolds. The roll is too slippery. I do have the occasional stubborn cookie that refuses to stick, but for the most part, I've got it down. My dough is soft and a little sticky, be sure not to add too much flour. I use it right off the mixer, no refrigeration. I have the Cookie Master electric one as well as the first Cookie Pro. I think they have changed the Cookie Pro since I got mine. I have the pump to 1 1/2 notches on the Pro and the count on the Master to about 2-3 seconds. Growing up, my mom always made them directly on the cookie sheets. She had 2 going, so she could put new dough on the cooled pan while the other one was in the oven. If the pan is hot, forget it!
One other thing I have found for inconsistent cookies is if there is an air pocket between the dough in the tube. I pack it in as tightly as I can. I know spritz are a pain for most, bu they are so darn good! To me, it's not Christmas without them! icon_biggrin.gif

TexasSugar Posted 11 Dec 2009 , 6:25pm
post #22 of 27

I made some of these the other night. Thought I'd be smart and do them on parchment paper, I wouldn't have to clean the sugar off the cookie sheets, nope wouldn't work. Then I couldn't get my Wilton press to work right, so I switch to one of the older, turn the top ones, and still didn't work. That is when I figured out that the dough wasn't right. It was too stiff/dry. I added some more orange juice (my recipes calls for it already) and it worked.

I had a note on the recipe not to add all the 5 cups of flour, but stupid me went ahead and did it. If the dough is dry it won't stick to your sheets and release from the press.

7yyrt Posted 11 Dec 2009 , 6:39pm
post #23 of 27

I think my problem is the darn no-stick cookie sheets. I think I'll buy some foil ones just to check.
DD does love Spritz, and misses them since her Aunt moved to Arizona.

Zamode Posted 11 Dec 2009 , 9:38pm
post #24 of 27

It depends upon the recipe--some say chill, some you can use from the mixing bowl--and don't use parchment or a Silpat. I have one of the Wilton ones, I do two squeezes onto a chilled sheet and use the dough direct from the bowl. If it gets too soft, I will chill it a bit. Press down onto the pan directly at 90°.

Don't give up! Once you get them down pat, there are so many shapes, you can color the dough and get alot of cookies done quickly.

luv2bake6 Posted 13 Dec 2009 , 12:21am
post #25 of 27

Do you lift up after the first sqeeze and then do another over it or do you do 2 sqeezes without lifting?

Zamode Posted 13 Dec 2009 , 12:25am
post #26 of 27

Luv do two squeezes before lifting--one at "full" strength and the other just gently--too mich dough and it will squeeze up over the top of the gun/press and not stick to the sheet.

doodledo Posted 13 Dec 2009 , 1:28pm
post #27 of 27

I do the same. I put my sprtzer directly on the cookie sheet, squeeze once and then half a squeeze and they do perfect. Although it depends on how full of a cookie you want as to wheter I squeeze 1.5 or 2 times. I have the Wilton one and a KitchenAid one. I love the Wilton. The KA is way to big and it takes double recipes just to fill the tube. I use the Land O Lakes recipe fr a choc one and for a buttery one I use a recipe that takes cornstartch and they are both my favorite. I have to watch making them cause I can eat them all. icon_redface.gif

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