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Dec 2, 2012 04:08 PM

spritz cookies

I have been trying to make spritz cookies like my mom did. It seems I have alot of trouble getting the dough to stick to the cookie sheet from the press. I am not sure what I am doing wrong. The first few that worked looked and tasted great..but then Ifought the rest to stick to pan when I pull the press away.

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  1. Are you using a silpat on your cookie sheet? Sometimes the silpat's nonstick surface doesn't allow the cookie to adhere enough when pulling the press away. Try switching to parchment paper. Also, you must use a very quick motion when pulling away. Lastly, make sure your dough is stiff enough and not soft and sticky. I refrigerate my dough for a little while before using and in between batches.

    1 Reply
    1. re: ttoommyy

      thank you very much... have not tried parchment paper yet.

    2. Chill the baking sheets! Spritz cookies are the only cookie I don't use parchment or a silpat for--they are usually very butter-rich. A well-chilled cookie sheet holds on to the dough when you pull the press away. If I can't find room in the fridge/freezer, I just chuck them out in the snow to cool off between batches.

      2 Replies
      1. re: pavlova

        Thanks. I have heard somewhere about chilling the cookie sheet. Have not done that yet. Thanks again.

        1. re: pavlova

          this is a great idea - I chill the dough and use naked sheets, but never thought of chilling the sheets! been making spritz for years and the process often involves a lot of frustration and profanity by the end . . . maybe this year'll be different!


        2. DO NOT USE PARCHMENT OR GREASE YOUR BAKING SHEET. And as others have said, make sure the baking sheet is cold or at least cool.

          1. A thread I started a couple years ago that has a wealth of tips on making spritz cookies:


            2 Replies
            1. re: masha

              I remember that thread, masha! Good times :)
              The best tip I can offer is chill the dough filled gun. LIke others here, I don't use any pan liners and I've never chilled the trays (certaintly won't hurt to chill them). The # 1 issue is usually the dough though not the baking trays or the gun. The dough should be like playdough.

              1. re: HillJ

                Thanks HillJ.

                And to the Original Poster, here is a link to another thread (from last year), that includes more advice on Spritz cookies, including issues of getting the dough the right consistency for them to release properly.


            2. I just made this recipe from the Wilton site:


              I bought the new Oxo spritz cookie maker, and it is absolutely the best spritz cookie maker I have ever used. The fail rate was non-existent, except for the very first trial cookie. I also chilled the cookie sheets, but this was so effortless, I may try them on parchment next time.

              6 Replies
              1. re: roxlet

                Wilton is the Spritz master! Been saying that for decades.

                1. re: roxlet

                  I love OXO products; had no idea they have a cookie press. I will have to check it out. I use an Italian one that I have had for years with no real problems, but have about a 15% do-over rate. If the OXO really has a 0% fail rate, then I would get it.

                  1. re: ttoommyy

                    It supposedly just came out. I was at Chef Central, and scored one with a 25% off coupon, it it's only $30 anyway. Plus, it's got a very nice plastic container for the disks -- each one fits in a little slot. I'm really thrilled with it, and will toss my old one, which I found so frustrating that I rarely used it. Now I want to try some other spritz recipes.

                      1. re: ttoommyy

                        May do some shopping! Love spritz cookies, but I've tossed at least 4 cookie presses for producing "spritz bits." (Well, some could be user-error, I reckon.) Lots of good ideas here. Love OXO products, and with my arthritis, find their designs to be wonderful. Thanks for sharing your expertise.

                  2. re: roxlet

                    Roxlet, that's the same recipe I've been using (thanks to HillJ directing me to it, if I remember correctly). The almond extract makes them particularly delicious.