Cookie presses are a fun and easy way to make decorative holiday and celebration cookies. However, a common frustration is having the dough not stick together and fall off the cookie as it bakes. There are a few tips and tricks to ensure your cookie press cookies hold their shape from press to pan to plate.
Check the dough consistency
The number one reason cookie press cookies fall apart is because the dough is too soft. The dough needs to be firm in order to hold the shape as it’s pressed out.
Here are some tips for checking dough consistency:
- Do the pinch test – pinch a bit of dough between your fingers. It should form into a ball without being sticky. If it’s too sticky, knead in a bit more flour.
- Check the dough after chilling – cookie press dough needs to chill for at least 2 hours, preferably overnight. After chilling, it should be firm but still pliable enough to press through the cookie press.
- Add binders – eggs, nut butters, cream cheese etc help bind the dough so it sticks together well. Make sure to include one of these ingredients in your recipe.
You want the dough to be chilled and firm enough that it doesn’t spread too much after being piped onto the baking sheet.
Use added binders
In addition to making sure your dough has a binder ingredient like egg or nut butter, you can add extra binding agents to help the dough stick together even better.
Some options to mix into the dough:
- Cornstarch – 1-2 tablespoons per recipe
- Powdered sugar – 1-3 tablespoons per recipe
- Cream of tartar – 1 teaspoon per recipe
- Ground nuts or graham cracker crumbs – 2-3 tablespoons per recipe
These will absorb extra moisture from a very soft dough and help it firm up. Start with a small amount and add more as needed.
Refrigerate pressed cookies before baking
After you press out your cookies onto the baking sheets, pop them back in the fridge for 15-30 minutes. This helps the cold dough firms up again and ensures the shapes hold better in the oven.
You can even let them chill overnight and bake fresh the next day. Just be sure to tightly cover the baking sheets with plastic wrap so they don’t dry out.
Grease the cookie press
A lightly greased cookie press will help prevent dough from sticking inside as you press out shapes. Brush the inside barrel with vegetable oil, shortening, or baking spray before pressing each new batch of cookies.
You can also periodically dust the inside of the press with flour or cornstarch if needed between batches.
Troubleshoot cookie press dough issues
Here are some common cookie dough frustrations and how to fix them:
Dough is too sticky
- Add more flour 1 tablespoon at a time until the dough forms a firm ball.
- Chill longer to allow flour to absorb moisture – overnight is best.
- Mix in a binder like 1/4 cup nut butter or cream cheese if recipe doesn’t already include one.
Shapes break apart on the cookie sheet
- Chill dough thoroughly – at least 2 hours.
- Add binders – cornstarch, powdered sugar, cream of tartar.
- Refrigerate shaped cookies 15-30 minutes before baking.
Dough is crumbly
- Add more egg, yogurt, milk 1 tablespoon at a time to moisten dry dough.
- Reduce flour by 1-2 tablespoons if dough is very dry.
- Incorporate a nut butter or mashed banana to add moisture.
Dough sticks inside press
- Grease inside barrel before each use.
- Dust inside with flour or cornstarch if needed.
- Make sure dough is properly chilled – overnight is best.
Cookie press tips
Here are some additional tips for cookie press success:
- Use a sturdy, heavy cookie press – lightweight presses won’t hold up.
- Press dough through firmly and steadily in one motion.
- Keep dough chilled while pressing to prevent softening.
- Fill the barrel completely to avoid air pockets.
- Twist press while pressing out the last dough bit to avoid waste.
- Wipe clean after each use.
Best dough recipes for cookie presses
The ingredients and ratios you use make a big difference in how well your cookie dough holds its shape.
Here are some great cookie dough recipes to use in your press:
| Recipe | Binders | Tips |
|---|---|---|
| Sugar Cookie Dough | Butter and egg | Chill thoroughly. Can add powdered sugar if needed. |
| Shortbread Cookie Dough | Butter | Use all purpose flour for best texture. |
| Gingerbread Cookie Dough | Molasses and spices | May need extra flour and chilling time. |
| Peanut Butter Cookie Dough | Peanut butter | Reduce flour slightly if too dry. |
| Almond Sugar Cookie Dough | Almond paste | Substitute almond flour for part of the all purpose flour. |
The key is to use a recipe with at least one binder ingredient and enough flour to make a firm dough. Test a small batch first to adjust consistency as needed.
Decorating cookie press cookies
One fun thing about cookie presses is decorating them after baking for extra flair.
Here are some easy decorating ideas:
- Drizzle or pipe with royal icing
- Sprinkle with colored sugar, sprinkles or crushed peppermint
- Brush with egg wash before baking for a shiny finish
- Dip ends in melted chocolate or candy coating
- Pipe contrasting frosting colors onto each shape
- Dust with powdered sugar
- Fill centers with chocolate hazelnut spread
Let your creativity run wild! Decorating takes plain pressed cookies to an artful new level.
Conclusion
With the right recipe, proper dough consistency, ample chilling time, and a well-greased press, you can make picture-perfect cookies that hold their shape from press to plate. Be sure to check for doneness 1-2 minutes before recommended baking time as shaped cookies brown faster. Let cookies cool completely before decorating or packaging. Savor the joy of bite after bite of your homemade cookie press creations!