Does the press work better with cold cookie dough or room temp cookie dough? So far room temp has been hard to work with and won't come off the plastic disk easily. I'm snowed in today and planning to bake, but want to know first if the dough needs to be room temp or cold......(one spritz recipie says one thing, and a different one says another.)
i don't understand first hand, yet I even have heard that it might artwork in case you extra a million/4 cup of sunshine corn syrup to each roll of dough. combination nicely and shipment your press. you additionally can try this to make enormous cookie truffles, in simple terms flatten dough into pizza pan and bake. wish this enables a sprint.
I use my cookie dough at room temp. The best way for the cookie gun is to chill your baking sheets in the refridge for 5 minutes becuase the dough will then stick to the sheets and come off the gun easily. I uasally give the trigger 2 squeezes then tilt back and pull up on the gun. Don't grease or use any parchment papper at all.
I have better luck when the dough is a little cool. Too warm and it doesn't form well and your cookies spread a lot when they bake. One of the major problems is the cookie sheet. If you're using a non-stick pan, the cookies won't stick to the sheet and separate off the press. I would try alittle of the dough in the press, if they're not forming properly press it back into the bowl and put it in the fridge for alittle while. We're baking our cookies this morning also. Good luck!
