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Cookie Press Cookies

Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press -- a hollow tube fitted with a decorative nozzle at one end and a plunger at the other -- to press the cookies directly onto the baking sheet.

  • Yield: Makes 2 dozen to 3 dozen cookies
Cookie Press Cookies

Source: Martha Stewart Living, December/January 1999

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter
  • 1 cup sugar
  • 2 large egg yolks
  • 3 3/4 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • Colored sanding sugar

Directions

  1. Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.

  2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.

  3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

Reviews (23)

  • PPeterson1 7 Jan, 2014

    MUST SIFT FLOUR!
    Sifting adds air and reduces the actual amount of flour.
    I am a carpenter who had never used a cookie press before, and I have now made these twice since Christmas.
    They turned out great each time.
    The second time I sprinkled cinnamon and sugar on the top before baking and my kids LOVED them.
    My five year old talked me into putting gummy lifesavers (quartered) into the centers of a few, before baking, and they were amazing and very cool looking.

  • Hmerk4 20 Dec, 2013

    Great buttery cookie! Butter was room temp. and added 1 t almond extract. Dough was perfect.

  • Michelle Hernandez 24 Jun, 2013

    This recipe was easy to make and worked very well with the press. Unfortunately they have this floury taste and aren't very appetizing. Followed everything to a T except for the addition of 1 tsp almond extract. I even baked them a little longer in case they were raw but sadly they still had that flour like taste. :( Maybe it was the type I used? Walmart Great Value All-Purpose Flour.

  • happyholydays 1 Jan, 2013

    I've tried this recipe yesterday and the cookies were perfect. I baked them for 11 min in the middle of the oven and they came out with a nice colour, not too sweet and not too hard. I got about 120 biscuits.
    Since you don't use baking parchment to make them, you have to lift them out of the tray as soon as they come out of the oven.
    I will keep this recipe and make them other times.

  • DanaShops 23 Dec, 2012

    I have been using this recipe for years and I pass it around to my friends who are searching for that perfect, melt-in-your-mouth cookies. I do not use it for my cookie press, I use it for cut outs. I like my cookies thick - this dough does not crumble nor fall apart when you bake it thicker. I have added orange zest and more vanilla for an orange taste, I have also added mint to the dough. You can't go wrong!

  • RGrabill 20 Dec, 2012

    The dough was perfect. About halfway through cooking I started adding things to the dough like cocoa powder and instant coffee... Hello, mocha cookies! Every single one was fantastic. Just SIFT the flour so you don't add too much. If using a stand mixer, the dough will start balling up around the paddle while still being pliable.

  • Apfelstrudel 26 Dec, 2011

    This recipe was just perfect ! I was desperate because I couldn't find a recipe that worked with my cookie press, and as I pressed my first cookie I was soooo happy I almost cried ! ;) I followed the recipe and the cookies are beautiful and delicious!

  • Kate620 13 Dec, 2011

    Clearly I have done something wrong. The dough was so stiff that it would not release from the cookie press. So I took another reviewer's advice and decided to use for roll out cookies. Unfortunately, I did not have time so refrigerated to dough overnight. Uh-oh. The dough turned into two lovely buff-colored cannonballs, never to soften again. Any suggestions?

  • SarniaKid 22 Dec, 2010

    This is an excellent recipe and very easy to use! For those who threw away the dough because it was too stiff---WHY didn't you just roll it out and use cookie cutters? Threw away the dough????

  • MrsSpencer2 1 Dec, 2010

    This recipe is amazing! The dough mixed up easily, passed through the cookie press perfectly, and the cookies taste incredible! I took the advice of another commenter, and added 1 tsp. of almond extract to the dough when I added the vanilla. The only other thing I'd add is that they took closer to 11-12 minutes in my oven, rather than the 7-10 minutes advised in the recipe. This recipe will have a permanent place in my repertoire! Well done, Martha! :)

  • CookiesinStPaul 10 Jun, 2010

    I'm confused by the negative comments! I've literally made this recipe hundreds of times and it is always perfect. One tip: I beat the heck out of the dough at the end, this keeps it pliable and smooth. I use an Italian aluminum press, which I have had for about 15 years, I think I even bought it from Martha, and it has never let me down.

  • ekaplan 20 Dec, 2009

    The dough as is was too stiff to get through my Pampered Chef cookie press. I added 2 tbsp. of milk and it worked much better.

  • NHKatesKitchen 3 Oct, 2009

    I think Cooks Illustrated Spritz Recipe is more consistent in a Cookie Press:
    Ingredients
    1 large egg yolk
    1 tablespoon heavy cream
    1 teaspoon vanilla extract
    1 cup unsalted butter (2 sticks), softened (about 70 degrees)
    2/3 cup sugar (about 4-3/4 ounces)
    1/4 teaspoon table salt
    2 cups unbleached all-purpose flour (10 ounces)
    Bake 375 degrees for 10-12 minutes rotating sheet half way through for even browning.

  • Cinnpie 18 Dec, 2008

    I read the comments before baking, adding the extra butter and taking away some of the flour. It was like working with wet mashed potatoes, very hard to get a decent shape from my press. Very buttery and crumbly, lovely but I'll try the less butter more flour next time. Cookies, very yummy!!

  • Cinnpie 18 Dec, 2008

    I read the comments before baking, adding the extra butter and taking away some of the flour. It was like working with wet mashed potatoes, very hard to get a decent shape from my press. Very buttery and crumbly, lovely but I'll try the less butter more flour next time. Cookies, very yummy!!

  • nighto 14 Dec, 2008

    I had to throw away the dough. It was way too stiff. I wish I would have read the comments first. THe few cookies that I managed to get through the press were delicious.

  • lifeline 11 Dec, 2008

    I increased the butter by 1/2 cup making it 2 cups butter and decreased the flour to 2 1/4 cups and this was perfect, also added 1 tsp almond extract and they were gone as I was taking them out of the oven.

  • plawlor 7 Dec, 2008

    Use only 2 3/4 cups sifted flour. Remove from oven when slightly golden brown around edges. Remove from pan to rack immediately or they stick. These were great!

  • plawlor 7 Dec, 2008

    Use only 2

  • lmb1169 10 Nov, 2008

    It is important to sift the flour. If you don't you are adding more flour then the recipe is actually calling for. This will make your dough to thick. Hope it helps! :)

  • Scott E Conant 8 Nov, 2008

    I'll have to agree with janebev. The dough had a good flavor but it was so stiff it wouldn't 'press' properly. I ended up baking them like a drop cookie.

  • jleahy 25 Dec, 2007

    I found the dough to be just right and it made 3-4 dozen beautiful cookies!

  • janebev 20 Dec, 2007

    There was no way the dough would even go through my press. This recipe had way to much flour. I would not reccomend thsi to anyone!

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