OXO Good Grips Cookie Press User Manual
- June 2, 2024
- OXO
Table of Contents
OXO Good Grips Cookie Press
Instructions & Recipes
Meet Your Cookie Press
Before You Begi n
-
Put disk in place
Twist base of Cookie Press to remove from body. Select desired cookie disk and place into base. Twist to replace base onto body. -
Open Cookie Press
Press and hold quick-release button (A) and pull plunger knob (B) up completely. Twist to remove top of Cookie Press. -
Add cookie dough
Add desired amount of dough to body, then twist to reattach top of Press. -
Prime the Press
Press the lever a few times until the first bit of dough is pressed out of the disk evenly. Wipe off excess dough. -
Press cookies
Hold the Cookie Press flat against an ungreased baking sheet. Pump lever down once to release a cookie. Move Cookie Press and repeat until dough is gone. -
Bake and enjoy!
**Cream Cheese Spritz Cookies*
Yield: About 8 dozen cookies**
Ingredients
1 cup (2 sticks) unsalted butter, cold, cubed
3 ounces brick cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F/177ºC.
- In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
- In a separate bowl, mix together the flour, salt and cinnamon. Gradually add the flour mixture, beating until well incorporated.
- Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
*Recipe developed in the OXO Test Kitchen
**Chocolate Shortbread Cookies***
Yield: About 12 dozen cookies
Ingredients
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
½ teaspoon salt
1 tablespoon vanilla extract
2 large eggs, at room temperature
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
Directions
- Preheat the oven to 375°F/190ºC.
- In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
- Gradually add flour and cocoa powder, beating until well incorporated.
- Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 8 to 10 minutes. Rotate baking sheet halfway through baking time.
*Recipe provided by longtime OXO friend, Fraya Berg
**Butter Cookies*
Yield: About 12 dozen cookies**
Ingredients
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
½ teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour
Directions
- Preheat the oven to 400°F/200ºC.
- In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
- Gradually add flour, beating until well incorporated.
- Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
Variations:
Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange
zest
Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon
extract, and add 2 tablespoons of poppyseeds
*Recipe provided by longtime OXO friend, Fraya Berg
**Gingerbread Spritz Cookies*
Yield: About 10 dozen cookies**
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
½ cup packed light brown sugar
½ cup molasses
1 teaspoon vanilla extract
1 large egg, at room temperature
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
2 ½ teaspoons ground ginger
Directions
- Preheat the oven to 375°F/190ºC.
- In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla and egg, continuously beating.
- In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger. Gradually add the flour mixture, beating until well incorporated.
- Refrigerate dough for 30 minutes.
- Place refrigerated dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.
*Recipe developed in the OXO Test Kitchen
Helpful Tips
- Use cold or room temperature ungreased baking sheet. Wash baking sheet between batches.
- Dough should be soft and at room temperature unless otherwise stated in recipe.
- Not recommended for use with store-bought, refrigerated dough.
Use & Care
- Body, base, and stainless steel disks are dishwasher safe
- Lever/top and plunger are hand wash only
12 Stainless Steel Disks Included
Additional seasonal disk sets available at www.oxo.com
OXO Good Grips Cookie Press User Manual – Original PDF
OXO Good Grips Cookie Press User Manual – Optimized PDF