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  • Can I double my cookie recipe?

    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.

  • Can I freeze my cookies?

    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. 

    • Arrange cookies in a container lined with plastic food wrap or aluminum foil. For best results, wrap cookies individually in plastic wrap. Separate with layers of aluminum foil or plastic food wrap. 
    • Store in an airtight container. Label and date the container. 
    • Thaw cookies by allowing them to stand loosely covered on a serving plate for about 20 minutes.

  • Can I refrigerate or freeze cookie dough?

    • Most cookie dough can be refrigerated or frozen. Place dough in airtight containers. Store in the refrigerator up to 2 days, or freeze up to 3 months. Thaw the dough in the refrigerator until it's just soft enough to use. 
    • To have future batches of cookies ready in minutes, drop dough on cookie sheet and freeze until firm. Remove dough from cookie sheets and place in resealable, plastic freezer bags. To bake, place frozen mounds of cookie dough on cookie sheet and follow recipe directions. Baking time may need to be increased.

  • Do I need to grease the cookie sheets when I bake Spritz cookies?

    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.

  • Do you have any timesaving baking tips?

    Yes, here are a few timesaving ideas to get you out of the kitchen quickly. 

    Jumpstart Your Dough!

    • Make cookie dough ahead of time and refrigerate up to 2 days or freeze up to 3 months.
    • When freezing, cover dough tightly and package in airtight containers or resealable plastic freezer bags. Label and date. Thaw cookie dough in the refrigerator.
    • Freeze slice and bake cookie dough in rolls.
    • Scoop or spoon dough onto a cookie sheet lined with aluminum foil or parchment paper. Freeze until solid (up to 1 hour), and then place individual dough balls into resealable plastic freezer bags. For fresh baked cookies, bake the frozen slices or balls as indicated in the recipe, adding a few minutes to the baking time.
    Easy Cleanup
    • Line cookie sheets with parchment paper for easy cookie release and quick cleanup.
    • Line pans used for baking bars with aluminum foil. Lift out when completely cool, peel off foil and cut as directed.
    • Where should I place cookie sheets in the oven during baking?
    • For best results, place one cookie sheet in the oven at a time in the middle of the center rack of the oven. If cookies are baked on the bottom rack of the oven they may burn or not bake evenly. 
    Make sure there is about 2 inches of space around the cookie sheet to allow for good air circulation.

  • How can I keep cookie dough from sticking to the rolling pin?

    • Traditionally bakers have lightly dusted the surface and rolling pin to prevent sticking. You may need to repeat dusting with flour occasionally. Or, use a pastry cloth and stockinet-covered rolling pin to make rolling the dough easier, and to help prevent dough from sticking. Rub flour evenly onto rolling pin stockinet-cover and pastry cloth for easy handling. If dough is too soft, refrigerate for about one hour. 
    • Pastry cloths and stockinet-covered rolling pin covers are sold in the kitchen utensil area of supermarkets, department stores and discount stores.
    • What type of cookie sheet should I use?
    • A shiny, aluminum cookie sheet at least two inches narrower and shorter than the oven is best for evenly browned cookies. The sheet may be open on one, two or three sides. 
    • Do not grease the cookie sheet unless the recipe states to do so. If a dark-colored cookie sheet is used, watch carefully for browning. 
    • Always place cookie dough on cool cookie sheets.

  • How can I make crisp cookies? Mine are always too soft.


    There are several things you can do to ensure that your cookies turn out crispy. 

    • Make sure the dough is at room temperature rather than chilled. The dough will spread more as it bakes producing a cookie that is crisper. 
    • Press the dough down on a greased cookie sheet rather than leaving the drop cookie in a ball on the sheet. 
    • Bake the cookies 1 to 2 minutes longer than what the recipe states. The cookies may brown quickly so watch carefully

  • How can I make soft chewy cookies?

    There are several things you can do to make your cookies softer.

    • Mix the dough just long enough to combine the dry ingredients because over-mixing will toughen the dough. 
    • Make sure not to over-bake the cookies because they will continue to set as they cool. Transfer the cookies to a wire rack to cool completely. 
    • Another hint is to chill the cookie dough so when the cookies are placed on the cookie sheet they are cold. The cookies will not flatten out as quickly as they bake and therefore will be softer. 
    • Remember that cookie recipes with too much sugar will make a crisp cookie and will not be soft.

  • How should I pack cookies for mailing?

    • Do not mail cookies that require refrigeration such as cheesecake bars or delicate cake-like textured cookies. 
    • Bar, drop or dried fruit cookies are best for mailing. Cookies with hard crunchy textures, like biscotti and shortbreads, ship well as do chocolate chip, ginger snaps and oatmeal cookies. Tender, fragile cookies are apt to crumble when mailed. 
    • Use a durable, rigid box or empty tin as a mailing container*. Place a piece of bubble wrap on bottom of container. Then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full. 
    • Wrap four to six cookies of the same size together in aluminum foil, plastic food wrap or resealable plastic food bag then seal securely. Continue packing cookies until the container is full. Double-wrap cookies if shipping more than one kind or flavor so that flavors do not blend. 
    • Place the heaviest cookies at the bottom of the container and layer the wrapped cookies with bubble wrap or crumpled paper towels. 
    • Put the container or tin into a sturdy cardboard box 2 inches larger than the tin. 
    • Print the mailing address and return address on the package in waterproof ink; mark the package "PERISHABLE FOOD" to encourage quick and careful handling. Overnight shipping may be your best choice. 

  • I don’t have a Spritz cookie press. Is there any way that I can still make the cookies?

    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.

  • Is there a good way to slice refrigerated cookie dough?

    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.

  • My cookie dough seems too dry and crumbly. What should I do?

    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.

  • The butter I was softening for cookie dough melted. What should I do?

    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.

  • The gingerbread people went into the oven intact. After baking, why were they dry and cracked?

    Dough that is too dry will cause cookies to crack when baked. Too much flour and re-rolling results in tough, dry cookies. 

    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.

  • What changes do I need to make when baking cookies in a convection oven?

    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.

  • What's the best frosting for cut-out cookies?

    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.

  • What's the best way to store cookies for just a few days?

    • After baking, let cookies cool completely. Do not mix soft and crisp cookies together in the same container. The crisp cookies will absorb moisture from soft cookies and become soft as well.
    • Store soft cookies in a container with a tight-fitting lid.
    • Store crisp cookies in a container with a loose-fitting lid.
    • Store bar cookies in the pan in which they were baked; cover pan tightly with aluminum foil or plastic food wrap.

  • Why do my cookies spread and become flat after they've been baked?

    • Cookies may spread for a variety of reasons. 
    • Make sure that the butter is not too soft before making the dough. Soften butter slightly for easier mixing by removing from refrigerator and letting stand 30 to 45 minutes at room temperature. To soften butter quickly, cut into chunks and allow to it soften at room temperature about 15 minutes. If time is limited, place a stick of cold butter between sheets of waxed paper and hit it with a rolling pin on each side to soften butter. 
    • Be sure to cool cookie sheets between batches. A hot cookie sheet can melt the butter before the cookie dough can set. 
    • There is no need to grease a cookie sheet unless the recipe indicates to do so. Greasing a cookie sheet when the recipe does not call for it can cause the cookies to spread too much and brown too quickly around the edges. 
    • Before baking an entire batch, bake a test cookie to give a good indication of dough condition. If it spreads too much, the dough may be too soft. 
    • Try refrigerating dough until well-chilled (1 to 2 hours). If the dough is still too soft, stir in 1 to 2 tablespoons of flour.

  • Why do my Spritz cookies stick to the bottom of the cookie press?

    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.

  • Why does my Spritz cookie dough not adhere to the cookie sheet after passing through the cookie pres

    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.

  • Why is it so hard to get my Spritz cookie dough to pass through the cookie press?

    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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