This year I planned on making sugar Spritz cookies with my cookie press. I was excited to use the tree and wreath disc and frost them and add sprinkles afterwards. Well, the dough was not working with me. It was getting stuck in the cookie press and it wasn't coming out properly and sticking to the pan.
My solution? Roll the dough out and use cookie cutters! This way I could decorate them the regular way.
I followed the recipe in my Cuisinart Cookie Press Booklet:
3 2/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, melted and cooled
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 large eggs
1. Preheat oven to 350 F
2. Put the flour, baking soda, salt, and cinnamon into a small mixing bowl and combine.
3. In a large mixing bowl (or stand mixer), combine the butter and sugars. Using beaters or paddle, mix until light and fluffy. Mix in vanilla and then eggs one at a time. Add the dry ingredients and mix on low until just combined.
4. This is when you would filled the cookie press. So let's skip this step.
5. Roll dough out on floured surface and use your cookie cutters!
6. Decorate cookies on ungreased baking pan. Bake in oven for about 12 minutes, or until lightly golden around the edges.
The cookies turned out super fluffy! Probably because the recipe was for puffy Spritz cookies, not flat, rolled out sugar cookies. But it doesn't matter because they taste delicious! And I love how they look. I ended up using some leftover green icing from our gingerbread house kit for some of the cookies. They almost look too good to eat.
Now let me show you a cookie fail. I present to you the Joker:
Don't use leftover candy balls from gingerbread kits when making cookies. Apply them AFTER you bake the cookie. I thought I was smart using the leftover candy for the gingerbread men. Nope, they turned into scary, melted men!