• Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!

Cookie Press Tips


Legacy Member
Staff member
Apr 14, 2004
From Eileen Paul
These are a combination of my ideas plus others!

1) If you have not already done so, read the Use and Care flyer that comes
with your cookie press. It contains a lot of valuable information that could
save frustration on your part

2) No matter what cookie dough recipe you use, THE KEY is the consistency of
the dough. It shouldn't be too sticky or too stiff (too dry). How do you
know when it is the right consistency? If you were to knead your dough
(which you don't need to do!), it would stick a little to your hands and
come off. If it is not sticking (or very little is sticking), it is too dry
(add a small amount of butter). If it is too sticky (sticks to your fingers
and doesn't come off), add a little flour at a time until the right
consistency is reached! A soft dough is needed.

3) It is best to weigh your flour. It is much more consistent. One-fourth
cup flour = one ounce. If that's not possible measure flour accurately with
a DRY measure and level off; DON'T pack the flour.

4) Recipes created for use in a cookie press are much easier to use than
adjusting other recipes. However, both refrigerated cookie dough and
commercial cookie mixes can be used if approximately 1/4 cup (1 oz.) of flour
is added. Brand-names are much better when possible. Off-brands are less
consistent and tend to produce dryer dough, but remember it is the
consistency that is important!

5) Do not use chilled dough. Refrigerated dough should be brought to room
temperature. Do not use a warm stone. Dough sticks better to a cool stone.
If baking a lot of cookies and using a hot stone, use the parchment paper
method in #8.

6) Be sure the number disks are facing number-side-out. Fill Press no more
than 3/4 full.

7) When making cookies, after you have pressed the trigger and it clicks,
don't lift up immediately. Before lifting the press, count to 2 or 3 and
then lift. Count the same number in between presses for a consistent sized
cookie. Some disks will require a count to 3 or 4 such as the pumpkin.
Experimenting will help.

8) To press cookies onto parchment paper, use paper curled-side up. It's
more difficult, but it's the better of the two sides. Hold the parchment
paper down as you lift the press (or place a small amount of raw dough or
icing in each corner and press onto counter). Once the parchment paper is
full, just slide it onto your stone for easy baking.

9) Everyone seems to be getting different results with margarine and butter,
but be sure NOT TO USE vegetable spreads (70 percent oil) as the water in the
product makes the dough too elastic. For the All-Occasion recipe melt two
sticks of butter and then cut in the other two sticks; stir until it is
lump-free and the consistency of thick cream.

10) Foolproof Recipe is the All Occasion dough: 1 pound butter (butter is
BEST), 2 ¾ cups all-purpose flour, 1 package FRENCH VANILLA or white or yellow cake mix.
Combine flour and cake mix. Melt 2 sticks butter in micro-cooker. Cut 2
sticks butter into the melted butter. Stir well until smooth. Combine with
flour mixture and blend well. (Can add flavorings like vanilla, almond
extract, anise, and cocoa.)