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The Cookie Press And The Spritz Cookie

The Cookie Press And The Spritz Cookie

Wilton’s Cookie Press And The Spritz Cookie

Today’s product review is on the Wilton Cookie Press! Before I get to my review, let’s first discuss what a cookie press is. A cookie press is a device used to push cookie dough into pretty and neat shapes. These shapes can include Christmas trees, hearts, flowers, wreaths, squares, dots, and other little designs. A cookie press typically consists of a plastic or metal cylinder with a trigger gun apparatus at the top to push dough through the cylinder and is fitted by a final holding device at the other end where the decorative design disc is placed.

The most common cookie that is used with the cookie press is the Spritz cookie from the word “spritzen” meaning ” to squirt” in German. These cookies are deliciously buttery-y, crispy, and quite fragile! All Spritz cookies include butter, sugar, flour, eggs, along with some type of flavoring – vanilla, chocolate, coffee, lemon, peanut butter, almond, etc. The variety of different flavors that can be achieved with the Spritz cookie are endless. Dipping these little yum-yuma in melted chocolate would also be something really special!

In order to be squeezed through the cookie press, doughs need to have stiffer consistency. A thin, vicious dough will seep out of the bottom without using the trigger mechanism, and an ultra-thick dough won’t press through the delicate design disc. Do not refrigerate this dough either! It will definitely be too thick to push through the press.


Overall, I really like my Witlon Cookie Press! It’s very easy to use and a very basic system that any novice baker would feel confident and successful using! This press comes with 4 different pieces (the cylinder, trigger mechanism, discs, and disc holder) to it that are very easy to put together and take apart. Placing the dough inside the cylinder is always a bit of a task, but it was fairly simple once you find the right tool to push the dough down with. I used a thin silicone spatula that seemed to do the trick!

I am a little disappointed with how the shapes of the designs came out with this press. I have used other presses in the past that have produced a more distinct shaped individualized dough on my baking sheet. BUT I might have to blame the recipe I used and can’t ultimately blame the press.

Once you have placed the dough inside the cylinder and are ready to press, you will need to make sure the serrated edge of the trigger mechanism is facing completely down in line with the trigger. This lining up is necessary for the cookies to be pressed.

I highly recommend refrigerating your baking pans prior to pressing the dough and NOT using parchment or silicone baking mats. The coolness of the pans will help the pressed dough stick to the pans, and the baked cookies will not stick to the pan due to the high butter content of the recipe.

In conclusion, I really like the Wilton Cookie Press! Do I believe there may be “better” cookie presses out there? Yes I am sure there are, but hey! This press is under $20 on Amazon and produces a great baked cookie that I am sure your family and friends will love!

Either way! I highly recommend buying yourself a cookie press. I actually have several cookie press so check back soon for more reviews on this fun, easy to use baking product!


1 cup softened unsalted butter

1 cup granulated sugar

1 tbsp vanilla bean paste

1 large egg

1 tsp kosher salt

2 1/4 cups all-purpose flour

  1. Preheat oven to 375 degrees.
  2. Sift together the flour and salt in a medium size bowl.
  3. Using the paddle attachment of your stand mixer, cream together butter, sugar, and vanilla on medium-high speed. Frequently, scrape the sides of your bowl to make sure everything is incorporated. Blend together for ~5 minutes to really incorporate those ingredients and produce a pale, light, fluffy batter
  4. Add egg to butter mixture. Blend on medium-high speed for another 5 minutes. Make sure to scrape down the sides of your bowl again for even mixing.
  5. Slowly and gradually, add the flour mixture into the butter/egg mixture making sure not to overmix. When added the last of the flour, mix in by hand to prevent a tough dough.
  6. Once mixed, press the dough into the cookie press cylinder. Use a small spatula to push in as much dough as possible with a little of air pockets as possible. Screw in the design disc of your choice at the bottom along with the finishing holder piece. Make sure the serrated edge of the press is in line with the trigger mechanism so you can press out your cookies efficiently and effectively.
  7. On your cooled baking pain, quickly press your dough and try create an even rhythm as you press. If you are unsatisfied wit how your pressed dough looks, simply scrape it off the pan and reload your press.
  8. If you desire, sprinkle with decorative sugars and bake for 7-8 minutes for small cookies and 9-10 minutes for larger ones. Rotate your pan in the middle of baking to create evenly baked cookies. Once they are baked to perfection (either pale, lightly golden or a little darker for a richer toffee-like flavor), remove from oven and let stand on pan for several minutes. Then loosely remove with your spatula and transfer to cooling rack.

Notes: Will last up to 3 days in airtight container left at room temperature. Will last up to 1-2 weeks in refrigerate. Will last up to 6 weeks in freezer.

Hope you enjoyed the latest product review and cookie recipe! What are your thoughts on the cookie press? Is this something you would be interested in purchasing for yourself? Or does it seem too difficult for home use? Check back to see my follow up with another cookie press and Spritz recipe!



6 thoughts on “The Cookie Press And The Spritz Cookie”

  • You know what? Recently, I was willing to learn how to make cookies because I have a feeling that I can make better cookies than what I get in the market using a little creativity, and you have not only helped me with the tools that I will be needing for that but also recipes. Loved your blog, I think Wilton Cookie Press is good for a beginner like me because people are yet to die after eating my first cookies and maybe for the next round I will buy a different one using your other suggestions..thanks 🙂

    • That’s awesome and so true! I’ve been to so many bakeries and just feel like their cookies are missing something that homemade versions have all over them! I’m so happy you like the blog and are encouraged to bake! Thanks for stopping by 🙂

  • I’m impressed to see how detailed your review is. I was on other reviews but didn’t quite offer as much value as I wanted for the press.

    The problem is, I don’t understand how to work it out. I’ve tried following through your explanation but somehow got lost.

    I want to buy it but was wondering if it comes with a guidebook since I’m going to really need this. Does it?

    • Yes! It does come with a guide book that has a thorough instruction manual with a few recipes in it. Its definitely not the best cookie press in the world but decent enough to the home baker. The hardest part about using the cookie press is getting the dough into the cylinder. Once you have the dough in the cylinder, all you need to do is place your press on your cookie sheet and click the trigger. Your first cookie on the sheet might look a little distortedly shaped but the second one should be fairly perfect. Hope this helps!

  • Great nostalgia factor for me with Spritz cookies. But what intrigued me is refrigerating the cookie sheet. Do you think this will help with regular cutouts as well? Even though I’ve used the same recipe for years, every once in a while they loose their shape a little.

    • Hey Susie! Thanks for the comment! I have been thinking about this same thing as you with the cold cookie sheets. The reason I have always done it with my Spritz cookies is so it would stick more easily to with the press, but I think the same would apply to regular cutouts! I am definitely going to try it to see if it makes any difference. I have had the same problem with my cutout cookies as well and have found that powdered sugar instead of granulated does help prevent the spreading and loss of shape.

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