Bob’s Red Mill’s United States of Cookies: Classic Spritz Cookies (MN)

Minnesota’s Classic Spritz Cookies evoke the Danish Butter Cookies whose tins appear in supermarkets at Christmas and in sewing rooms holding buttons and other sewing notions. Crisp, buttery little mouthfuls that are all too easy to overeat.

Recipe source:

Could I have gotten a legit Wilton or similar cookie press? Yes! Did I go with a cheap no-name brand because it’s for only one cookie and I don’t see myself making spritz cookies that often? Also yes.

The eBay seller I ordered the cookie press from seems to be Chinese, with the negative (out of 97% positive rating) comments saying, “this says ships from US but it’s from China” and “they sent me a POS in a beat-up package” or “they canceled my order and refunded because they can’t fulfill it” so we’ll see what happens? *two thumbs up and a hopeful grin*

Take a look at what $12 gets you on eBay:

Lots of die and a few piping nozzles.
Like the negative reviews said, the box was pretty beat up but the contents seem undamaged. Made in China, but I’ll bet the Wilton ones are too.
Instructions in English and Arabic!

So, it doesn’t look too bad? Everything fits together and seems to move all right. Join me as I test it with dough and find out if I wasted my money.

Yet again I got so into mixing that it didn’t occur to me to take a photo until I began filling the barrel of the press.

So I set the press up, put it down on my parchment-covered cookie sheet, and:

Okay, so there’s a bit of a learning curve…


I finally turned to the internet for “spritz tips” and found that to some people, making proper spritz cookies is as tricky as macarons. There’s flour choice, how much you mix them, whether you stir the flour in by hand or machine, temperature, all that. The main takeaway though, is that to get them to stick, you have to chill the sheets and not use parchment (they had said “ungreased cookie sheet” in the recipe, but I use parchment mainly to keep my cookie sheets clean because I’m lazy about washing them beyond a wipe-off).

Still a little pathetic, but luckily you can re-spritz so I just threw these back into the bowl.
As one person advised, pressing and then quickly lifting the press up from the tray helped.

But soon we saw the downside of cheap Chinese-made eBay merchandise:

A pin that held the handle in just sheared. Please ignore my hideous manicure situation. I of course couldn’t do this the week I was wearing pretty, sparkly green nail polish, right?

My engineer husband tells me that for a mere 14 cents or so per pin they could have used stainless steel for the pin and bracket, you know, the stress-bearing parts, instead of aluminum which is so soft that my husband used a wire cutter to snip through the remaining pin to remove the handle for me so I could depress the plunger by hand.

You get what you pay for.

Here is where I tried to get my son into things. I feel bad because I see things online about two-year-olds baking with their parents while I’m more like this:

But sprinkles are pretty guaranteed to make a mess, might as well let him make it and feel involved (honestly, he just gets excited whenever the mixer is on and would happily watch it beat all day. I got him the Melissa and Doug wooden mixer and he loves it).

Nonpareils look pretty but don’t stick very well. I’d stick with colored sugar.
This die makes such tiny, non-connected pieces that I think it would be good for making tiny crackers, like if you wanted to make your own snacky cheese crackers or oyster crackers.

Overall Impressions

Those are classic spritz cookies all right. Buttery, crisp, mildly sweet, so tiny that you find yourself popping them in your mouth like chips… easy to overdo. They do make a pretty cookie for a holiday platter, and you can dress them up with your favorite sprinkles. So dig out that old Royal Dansk tin, tip the buttons out into a gallon bag, wash the tin, and have fun playing with the different dies. Make a game of trying to guess which shape each die will make.

Tips and Suggestions

  • Borrow or buy a cookie press of higher quality.
  • Chill your pans and don’t grease or use parchment.

Next Time

Ooey, gooey, chocolatey marshmallowy Mississippi Mud Cookies. I’m drooling already.

All photos by Amber Sutton.

Originally published at

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