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A Guide to the OXO Cookie Press

A Guide to the OXO Cookie Press

Words OXO

This time of year it’s all about cookies– holiday parties, cookie swaps, there’s even a plate of homemade cookies in the office as we speak. For fun, uniform, shapes and big batches, we look to our Cookie Press for help. Here’s our guide to using the OXO Cookie Press:

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

cookie press

2. We also like to put our metal cookie sheets in the freezer before pressing. This helps to keep the dough chilled and keep its shape as you’re moving along.

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

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

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

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

7. Using a jar spatula, load cookie dough into the barrel and twist to reattach top of Cookie Press.8. 

8. 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.

cookie press

9. 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.

Cookie Decorating-9 v2

10. 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

Instructions

  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.
  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 Cookies

Yeilds about 12 dozen cookies, Developed by Fraya Berg:

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

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
  3. Gradually add flour and cocoa powder, 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.

Butter Cookies

Yields about 12 dozen cookies, Developed by Fraya Berg:

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

Instructions

  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 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.
  6. 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

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla and egg, continuously beating.
  3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger. Gradually add the flour mixture, beating until well incorporated.
  4. Refrigerate dough for 30 minutes.
  5. Place refrigerated dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
  6. Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.

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