Pressed butter cookies & classic spritz cookie recipes - Click Americana (2024)

FAQs

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

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.

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

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.

Tip: Be sure to press your spritz cookies onto unlined, regular (not nonstick) baking sheets. Parchment paper and nonstick coatings cause the cookies to spread as they bake.

Warm Cookie Sheets

If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

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.

Make sure the log is short enough and thin enough to fit in the cookie press barrel. 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. Use thin doughs like sugar cookie dough and spritz dough instead.

Why is my Spritz cookie dough crumbly? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

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

If you decide to use icing make sure the cookies are cooled completely before decorating them and don't add any sprinkles before baking. This spritz cookies recipe bakes quickly so keep an eye on them, you don't want them to brown they should just be starting to turn ever so slightly golden at the edges.

Your cookies won't properly spread if your oven temperature is too high; the edges of your cookies will cook faster than the middle before they have a chance to spread properly. To avoid this issue altogether, always double-check the temperature setting on your oven before beginning any cookie-making sessions.

So check your disc if your Spritz dough is not sticking to your pan. 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.

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.