We recommend following the recipe. Many cookie recipes indicate that they can be doubled without making any changes. However, if the recipe doesn’t specify that it may be doubled, we suggest making two separate batches.
Both frosted and unfrosted cookies may be frozen for up to 2 months. Sometimes frozen frosted cookies become moist under the frosting. We recommend that you freeze cookies unfrosted. Allow time to thaw and frost before serving.
Prepare cookie sheets as specified in the recipe you are using. Spritz cookie dough has a high butter content and generally does not require that you grease the cookie sheets. Cookie sheets that are greased may prevent the shaped cookie dough from adhering to the cookie sheet.
Yes, here are a few timesaving ideas to get you out of the kitchen quickly.
Jumpstart Your Dough!
There are several things you can do to ensure that your cookies turn out crispy.
There are several things you can do to make your cookies softer.
It is possible to make Spritz cookies without a cookie press. You will need a pastry bag and a number 6 (1/2-inch in diameter) large star pastry tube tip. Place the dough into the pastry bag and hold it so the top is straight up from the cookie sheet and barely touching it. Squeeze the bag firmly without moving it until the shape is as wide as you desire. Stop squeezing and lift the tube straight up and away.
To slice refrigerated dough, use a thin, sharp knife. With a sawing motion, cut dough about 1/4" thick for soft cookies or 1/8" thick for crisp cookies.
To keep cookies round while cutting the dough, frequently rotate the roll while slicing.
If your cookie dough is dry and crumbly, try adding 1 to 2 tablespoons of milk or cream. You may need to knead this liquid into the dough rather than beating it in with a mixer.
If butter is accidentally melted while softening it for baking, use it for another purpose, such as sautéing, or use it with vegetables or pasta. The physical properties of butter are changed when melted and prevent butter from being mixed properly with the flour in the cookie dough. Butter that has been melted coats the flour in the dough differently than softened butter. Therefore, soften a new stick of butter to use for cookie dough.
Using a dark colored cookie sheet may result in over-baked cookies. We recommend using a shiny aluminum cookie sheet.
Oven temperatures that are set too high may also result in over-baked cookies. If using a dark-colored cookie sheet, bake the cookies the minimum time listed in the recipe. Use an oven thermometer to verify that the oven temperature registers correctly.
The temperature in your recipe should be reduced 25° F. Even when the temperature is lowered by 25° F. you can expect the food to be done 25% faster than the recipe suggests.
If you want an almost translucent glaze that firms up well and gives cut-out cookies a smooth surface, try Powdered Sugar Glaze. However, if you prefer a creamy and satiny white butter frosting, you will enjoy Best Buttercream Frosting, a versatile recipe that can be easily adapted to other flavorings.
The dough may be too soft. Try adding a small amount of flour to the dough, 1 teaspoon at a time. Mix the flour in until the dough is firm but not too stiff.
Another reason the cookie dough may stick to the cookie press is that the dough is too warm. You may want to put the dough in the refrigerator for 10 - 15 minutes or less until the dough reaches room temperature (approximately 70° F) and is the proper consistency.
If the Spritz cookie dough does not adhere to the cookie sheet and release cleanly from the press the cookie sheet may be too warm or there may be excess grease from the last batch of cookies. Cool each cookie sheet to room temperature after baking each sheet of cookies. Wipe excess grease from cooled cookie sheet.
It is very important that the cookie dough is at room temperature (69 – 70 degrees). Do not chill the cookie dough. Chilling causes the dough to be too firm to pass through the press. If dough is not chilled and still too stiff, you might have too much flour in the dough. Try working in a small amount of softened butter or a small amount of beaten egg to soften the dough so that it will go through the cookie press.
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