Pressed Frosted Sugar Cookies Recipe | Fun & Easy Cookies! (2024)

FAQs

Why are frosted sugar cookies so dry? ›

Tips for baking soft sugar cookies

If there's too much flour, the cookies will turn out dry and they will not spread. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level if off with a flat edge.

Pressed cookies are made from soft dough that is extruded from a cookie press (cookie gun) or pastry tube into various decorative shapes much like cake decorating with frosting. Spritz cookies and butter cookies are good examples of pressed cookies.

“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”

Too cold and it won't release, too warm and your cookies may lose their shape. If you find the dough has gotten too warm, put it in the fridge for a couple minutes until it's at the right consistency. Once your dough is ready, simply roll it into a log shape.

Loading the Cookie Press

To save time, buy premade cookie dough that comes in a log shape. Avoid using cookie dough that has big pieces like chocolate chips or nuts in it.

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

You can't squeeze any cookie dough recipe through a cookie press, and that's because most are too thick to go through. Instead, you'll make a specific type of cookie called a spritz cookie.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Cream your butter and sugar well

The ratio of different sugars (for example, brown and white sugar) will impact the final texture of the cookies. Using a higher ratio of brown to white sugar will help to keep the cookies soft—while the white sugar encourages spreading, brown sugar helps the cookies retain moisture.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Can you use sugar cookie dough in a cookie press? ›

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart. Bake until the cookies are light golden, about 10 minutes.

*If your dough itself is simply too warm (making it sticky or starting to separate), you can refrigerate your dough for up to 20 minutes.

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.