OXO Good Grips 14-Piece Cookie Press Set

I bought this press on sale through the warehouse deals. Supposedly just damaged packaging but the package looked fine. When I went to make a batch I noticed I couldn't get the top off, so I loaded it from the bottom and made a bunch of adorable cookies that tasted great. The unit cranked out those cookies in warp speed and they cooked up perfectly. When I was done I figured I would soak the press in warm water and finally get it unscrewed for cleaning as some dough got trapped between the chambers...no luck. I guess that is why it was returned but now I have a press with cookie dough all stuck on it to return...yuk!I chatted with Amazon, told them the situation and they credited me for the cost of the press and I am ordering another...no need to send it back. This is why I shop here..so hassle free.Manufacturing defect aside, this was the most effortless press I have ever used! I found after I primed the unit and scraped off the dough as instructed I still had to do a double press to get the first cookie out, which was now double the size of all the rest. No problem, I just scooped it up and put it back in the bowl for the next batch. Nothing was wasted. The rest of the cookies came out perfect with one press and if I had enough cookie sheets I could have knocked out the entire dough batch in about ten minutes...EVEN with reload time! I used a teaspoon to press out any air pockets...made sure my pan was ungreased and cold (made sure the pan cooled before I loaded on another batch) rotated the pan in the oven halfway through as suggested in the recipe and every cookie came out picture perfect in warp speed. I loved how easy it was to change disks between batches so I was able to check out several of the designs and they all came out adorable. The cookies are petite but I like that...some others complained they were too small...I find the small size adds to their charm. I made the lemon poppy seed variation of the butter cookie included with the unit...I'm a lemon freak so next time I will double the amount of lemon extract, but it still made for a tender, flavorful cookie with a hint of lemon. I purchased the autumn disk set but have not used it yet. Wanted the spring set but they are unavailable at the moment.My only regret is that I will have to wait for the new press to arrive to make more cookies...Update: The new press works great and I since I couldn't find a good lemon cookie recipe for this press I created one that I am thrilled with. If you're looking for a mild lemon flavor...move on, this is NOT the cookie for you.Lemon Poppy Sunflower Cookies2 Sticks cold butter cut into teaspoon slices3 ounces softened cream cheese1 cup sugar1 egg yolkI teaspoon lemon oil (I got this at King Arthur Flour) if you use extract, double it and add more as desiredI heaping teaspoon of european lemon zest (King Arthur again) fresh zest of one lemon would be fine1 teaspoon lemon powder (King Arthur) have no idea what to sub here maybe double the zest2 1/2 Cups King Arthur All Purpose Flour (the only flour I use)1/4 teaspoon of salt (if your using salted butter you can skip this)Poppy seedsLemon sugar (again King Arthur, but I was disappointed how minimal the taste was...perfect lemon yellow color however so I used it...a nice lemon yellow sanding sugar would work just fine)Makes 8 dozen cookiesPreheat oven to 350 degreesCream butter and cream cheese and sugar (I used my Kitchenaid mixer and it took a lot longer than you would think) Look for the mixture to change color to a light yellow almost white with no lumps of butter showing, it should be light and fluffy...took me about 10 minutes on medium speed)Add egg yolk, lemon oil, lemon zest, lemon powder mix until well combine and then taste to see if it's lemony enough for you and adjust as needed (I added more lemon powder as a first instinct).Combine flour and salt and slowly add to butter mixture while mixing...here's where a lot of people go wrong, don't be afraid to mix this, you won't get a tough cookie but if it's not light enough it won't go through the press.Load the dough with a teaspoon into the press fitted with the sunflower disc, pushing the dough down with the teaspoon to push out any air pockets, if any dough starts coming out of the press just pop it back in the bowl for the next batch. Press cookies out on a COLD UNGREASED COOKIE SHEET. Don't try to use parchment, foil or silpat, it just won't work. I've never had a cookie stick or break. You may have to press twice to get the first cookie out, this will be bigger than the rest, I just scoop it up, put it back in the bowl and press another in it's place. Dust with lemon sugar or yellow sanding sugar and then sprinkle poppy seeds in the center. I use a 1/8th teaspoon for this and tried several different ways, one depressing the center with the measuring spoon and pouring some poppy seeds in...but in the end I just sprinkled some around the center (there is a peak in the very center) I liked the way this looked the best.Baking: my oven is true to temp and at first I baked for 12 minutes, rotating the pan after 6 minutes. The end result was a cookie that was golden just around the edges and somewhat pale. The texture was delicate with a nice crumb. Next I tried at 14 minutes rotating after 7 minutes. Now the end result had the golden color encroaching up the petals a bit and I just loved this look! Much more reminiscent of a real sunflower. The texture was now crispy and I preferred it by far.Now these cookies are amazing just as is, but I'm planning on melting some lemon wafers (King Arthur) and dipping the bottoms in it for a cookie that will hit it out of the park. Also thought about sandwiching two cookies between some of the melted lemon wafers but that may be just too much cookie. I'll update with the results.Hope you enjoy this recipe!UPDATE: dipping the bottoms in the melted lemon wafers was just too much of a hassle so I put a dollop of about 1/8th-1/4 teaspoon of the melted lemon wafers on the flat side of a cookie and sandwiched it with another. The small size of the cookie was perfect for this and I just loved the result. I melted about a half cup of wafers in the microwave for 2-30 second burst on high and it was enough to sandwich about 40 cookies (80 cookies sandwiched). I left the rest as is. This cookie is a winner IMHO.ANOTHER UPDATE: Duh! I lined a sheet with parchment paper, put a dollop of melted lemon wafer on the paper and centered a cookie on it and pressed gently. Worked like a charm. You could also put the dollop directly on the back of the cookie and then place on the sheet...I posted some photos. Here you don't want any brown color so I baked for 12 minutes rotating after 6.

The multiple cookie designs are great. Seems well made, the only issue that I noticed was that it can be difficult to fill up, but once you figure that out, it's fine. Little pricey, but if you make soft cookies often and want different designs, then this would be a great try for you.

Well made product, love the variety it has with the shape but the only down fall that i have is that its to many parts to clean, but all in all great product and the functionality is well made

I has been years since I have made spritz cookies. Using this was both fun and involved a learning curve. I was a little disappointed at first that not all of my attempts were releasing from the cookie press until I learned that nonstick or greased pans will cause this. Now I can make six dozen of these little gems in the blink of an eye. The variety of shape options that comes with the press are nice, too. So far I have baked pink hearts and green shamrocks for work and my coworkers have been impressed.

If you want to make pretty cookie shapes in no time, this is the product you're looking for. I've been a longtime fan of OXO products, they're all terrific. So I had high expectations of this cookie press. It definitely delivers, as far as ease of use, and the end result you get when making cookies. That said, I do have one important question....Why doesn't OXO make a disc for churros?I came across a similar kitchen gadget that was used to make churros. I normally just a frosting piping tip in a plastic bag for shaping my churro dough before frying. The catch is that I can't make them very thick. And I can't automatically make the hollow churros that can be filled with sweet stuff after you fry them up. Instead of just ordering a churro press, I figured I'd try this cookie press out. So no matter what, I've at least got a really good cookie press. I tried experimenting with different discs, but it just wasn't going to work for churros. It does work great in that you can hold the press sideways, and just click out long shapes (then cut with a knife when it reaches the right size). But the dough doesn't come out as a single, solid piece. At least, not in a shape vaguely resembling that of a churro. That you can't make churros with these isn't a bad thing. OXO doesn't advertise the product as something you could make churros with. I just had hoped that I would be able to do it. I can't, so I just buckled and ordered myself a churro press.Overall, I'm happy with this cookie press. Works well, and you won't strain your hand much, like with some cheap cookie presses out there. So if you want a nice cookie press, add this one to your cart, and buy it today.

Over the years I have tried three cookie presses. The first one was OK and last ed a few years before it broke. The second one from a a store was not on “Target”. It was the worst thing- hard to use, would stuck to the dough, hard to clean, etc… I literally threw it in the trash after one use. I did some research and this one was ranked #1 by a food magazine. So I got it. It is AMAZING! Easy to use, does not stick to the dough and makes crisp clean beautiful cookies! Love it! The cut outs have both the traditional designs and some newer ones and I appreciate the mix of both! It was so amazing I called my mom and she bought the same one and loves it just as much as I do! And for what I paid for it it was a steak! Just buy it you will never regret it!