Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search
10 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
I'm already thinking of next Christmas - so what's the best cookie press out there? (Original Post) hedgehog Jan 2014 OP
My late MIL used to bake thousands of cookies Warpy Jan 2014 #1
Another trick is to chill the dough and make a roll with wax paper Major Nikon Jan 2014 #2
I use the scoop right in the mixing bowl Warpy Jan 2014 #3
I use a couple of different scoops as well Major Nikon Jan 2014 #4
The only time I've done the log is when I've baked for myself Warpy Jan 2014 #5
Ever try scooping the dough, freezing the balls on a sheet pan, and then dumping the frozen dough winter is coming Jan 2014 #7
I haven't tried it Major Nikon Jan 2014 #8
Not everyone has the "timing" to use an electric cookie press. winter is coming Jan 2014 #6
I think she would have Warpy Jan 2014 #9
I have tried the Wilton plastic cookie press. Jenoch Jan 2014 #10

Warpy

(110,913 posts)
1. My late MIL used to bake thousands of cookies
Thu Jan 9, 2014, 04:26 PM
Jan 2014

for hospitals and prisons at Xmas. I think she'd have second mortgaged the house to get her hands on an electric cookie press.

The prices vary widely, from $39 to over $200. Surprisingly, a couple of the cheaper ones have good recommendations over at Amazon.

The small ice cream scoop can't be beat for drop cookies.

Major Nikon

(36,814 posts)
2. Another trick is to chill the dough and make a roll with wax paper
Thu Jan 9, 2014, 04:37 PM
Jan 2014

Once you make a dough log with the wax paper you can just slice the cookies individually. It also makes it easier to store unused cookie dough and there's nothing to clean up afterward.

Warpy

(110,913 posts)
3. I use the scoop right in the mixing bowl
Thu Jan 9, 2014, 05:26 PM
Jan 2014

and skip the waxed paper and log rolling. The scoop is not difficult to clean (once I've licked all the dough off), only slightly more difficult than a knife.

Cleanup is restricted to the scoop sitting in the bowl in the sink.

Major Nikon

(36,814 posts)
4. I use a couple of different scoops as well
Thu Jan 9, 2014, 06:17 PM
Jan 2014

If I'm making the entire batch at once that's the way I'll do it, but around the holidays sometimes I will make the dough up ahead of time and freeze it or keep it in the fridge.

Warpy

(110,913 posts)
5. The only time I've done the log is when I've baked for myself
Thu Jan 9, 2014, 07:55 PM
Jan 2014

Otherwise, it's just wasted time and energy.

You think about this stuff differently when you've got RA.

winter is coming

(11,785 posts)
7. Ever try scooping the dough, freezing the balls on a sheet pan, and then dumping the frozen dough
Fri Jan 10, 2014, 04:17 PM
Jan 2014

in a container for storage? I'm thinking of doing that, as most recipes make at least 4 dozen cookies, which is too many for home consumption, but a dozen or so fresh cookies would be a treat. Ah, the things I could do with more freezer space.

Major Nikon

(36,814 posts)
8. I haven't tried it
Fri Jan 10, 2014, 04:33 PM
Jan 2014

How commercial chocolate chip cookie dough manufacturers do it is they simply form the dough into a block that is scored for individual portions. I'd think you could do that easily enough with a pizza cutter or a knife.

winter is coming

(11,785 posts)
6. Not everyone has the "timing" to use an electric cookie press.
Fri Jan 10, 2014, 04:15 PM
Jan 2014

My mom had one, and she never did get the hang of it, nor did either of my sisters. I was the only one who could make "gun cookies" work for me easily. There's a rhythm involved: once you've done the first cookie, you just keep putting the gun down and squeezing the same (brief) amount of time and move steadily from one cookie to the next. If you stop, the dough will keep oozing and then it's like starting all over again.

I've got a Wilton Cookie Press II, and it's okay -- it's a mechanical press where one squeeze = one cookie. The trick there is getting the dough consistency right. Minimal or no chilling is necessary.

In some ways, the ones you simply screw by hand to get the "fatness" of cookie you want work best: the dough consistency/temperature they work with is broader when with the "squeeze" type cookie presses and you don't need the "timing" it requires to make an electric press work.

And yes, scooping cookie dough is a big win for me. I have scoops a couple of different sizes and use them all the time. That, plus parchment paper (you can buy a box of flat sheets at restaurant supply stores), really makes the baking go smoothly.

 

Jenoch

(7,720 posts)
10. I have tried the Wilton plastic cookie press.
Sat Jan 11, 2014, 01:37 AM
Jan 2014

I have also tried an Italian cookie press (it was an Atlas) but the most reliable cokie press is still the old Mirro brand. You can buy one at Goodwill or another thrift store. They might be tricky at first, but once you figure it out, they are the best at making Spritz cookies.

Latest Discussions»Culture Forums»Cooking & Baking»I'm already thinking of n...