12 DISKS INCLUDED

COOKIE PRESS
WITH DISK STORAGE CASE
SNOWFLAKE WREATH FLEUR DE LIS

HEART TREE BEAR

BUTTERCUP SUNFLOWER LEAF

NON-SLIP,
SHELL DAISY BUTTERFLY SOFT GRIP

Additional seasonal disk sets available at www.oxo.com

SATISFACTION GUARANTEE BPA

OXO guarantees everything we make!

If for any reason you are not satisfied with your OXO Good Grips Cookie Press, return it for replacement or refund.
www.oxo.com
For consumer service questions, please visit www.oxo.com or contact OXO Consumer Services at (800)545-4411. SATISF ACTION
Customers outside of the U.S. can find their local distributor’s contact information on the International Inquiries GUARANTEED
page at www.oxo.com
OXO is dedicated to providing innovative consumer products that make everyday TABLE OF CONTENTS
living easier.

How do we do it? Introduction pg 2

We study people – lefties and righties, male and female, young and old – interacting Product Features pg 3
with products and identify ways to make them better. Our “question everything”
process and relentless attention to detail uncover the best solutions for slicing, peeling, Getting Started pg 4
whisking, baking, stirring, washing, scrubbing, dusting, storing and organizing.
Recipes pg 6
 INTRODUCTION PRODUCT FEATURES
Comfortable,
ratcheting
Broad
The OXO Good Grips Cookie Press provides knob
lever Storage
batches of fun! Case

The large, comfortable lever won’t strain

your hand through dozens of cookies,
and the non-slip base keeps the Press
steady while dispensing dough. The top
of the Press is contoured to provide a
comfortable grip and the clear, cylindrical
Contoured
barrel shows how much dough is left. With
grip
12 stainless steel cookie disks in different
patterns included, you’ll be prepared for
any occasion! Quick
release,
loading
button

Clear
Durable,
barrel
stainless steel
disks

Non-slip
62 base 37
 GETTING STARTED

1 2 5 6

2
2
1
1

1 3 3

Twist to remove bottom ring of Cookie Press Insert desired cookie disk into bottom ring and Load cookie dough into barrel and twist to Prime the Cookie Press by pumping the lever until
from barrel. reattach to barrel. reattach top of Cookie Press. dough is being pressed out of the disk evenly.
Wipe off excess dough.

3 4 7 HELPFUL TIPS
Use ungreased cookie sheet and wash cookie sheet
in between batches. Cookie sheet should be cold or
2 room temperature.
Dough should be soft and at room temperature
unless noted in recipe.
Not recommended for use with store-bought,
refrigerated dough.
2
USE & CARE
1 Barrel, bottom ring and stainless steel Disks are
1 dishwasher safe

Press and hold button on front of Cookie Press and Twist to remove top of Cookie Press from barrel. Hold the Cookie Press flat against an ungreased Top and plunger are hand wash only
pull plunger up completely. baking sheet. Pump lever down once to release
cookie. Move cookie press and repeat until barrel
is empty.
NOTE: The first cookie may be uneven.
4 5
RECIPES

As with all OXO products, we tested and retested the Cookie Press until we got it Chocolate Shortbread Cookies *
right. In the development of this product, the following four recipes were shared and
loved by the OXO family, and now it is our pleasure to share them with you. Yield: About 12 dozen cookies

Ingredients
Cream Cheese Spritz Cookies *
•1 ½ cups (3 sticks) unsalted butter, •2 large eggs, at room temperature
Yield: About 8 dozen cookies at room temperature •3 ½ cups all-purpose flour
• 1 cup sugar • ½ cup unsweetened cocoa powder
Ingredients • ½ teaspoon salt
•1 cup (2 sticks) unsalted butter, cold •1 teaspoon vanilla extract • 1 tablespoon vanilla extract
•3 ounces brick cream cheese, softened •2 ½ cups all-purpose flour
• 1 cup sugar • ¼ teaspoon salt Directions
• 1 egg yolk • ½ teaspoon ground cinnamon
1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and
Directions
fluffy. Add vanilla and eggs one at a time, continuously beating.
1. Preheat the oven to 350°F.
3. Gradually add flour and cocoa powder, beating until well incorporated.
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased
and egg yolk, beating until light and fluffy. Mix in vanilla.
baking sheet.
3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges.
flour mixture, beating until well incorporated.
Rotate baking sheet halfway through baking time.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased
baking sheet.
5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. *Recipe provided by longtime OXO friend, Fraya Berg
Rotate baking sheet halfway through baking time.

*Recipe developed in the OXO Test Kitchen

6 7
RECIPES (CONTINUED)

Butter Cookies * Gingerbread Spritz Cookies *

Yield: About 12 dozen cookies Yield: About 10 dozen cookies

Ingredients Ingredients
•1 ½ cups (3 sticks) unsalted butter, •2 large eggs, at room temperature •1 cup (2 sticks) unsalted butter, •3 cups all-purpose flour
at room temperature •1 teaspoon vanilla extract at room temperature •¼ teaspoon salt
• 1 cup sugar • 4 cups all-purpose flour • ½ cup packed light brown sugar • ½ teaspoon ground nutmeg
• ½ teaspoon salt • ½ cup molasses • 1 ½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract • ¼ teaspoon ground cloves
Directions • 1 large egg, at room temperature • 2 ½ teaspoons ground ginger

1. Preheat the oven to 400°F.

Directions:
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and
fluffy. Add vanilla and eggs one at a time, continuously beating. 1. Preheat the oven to 375°F.
3. Gradually add flour, beating until well incorporated. 2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla
and egg, continuously beating.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased
baking sheet. 3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and
ginger. Gradually add the flour mixture, beating until well incorporated.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges.
Rotate baking sheet halfway through baking time. 4. Refrigerate dough for 30 minutes.
5. Place refrigerated dough in Cookie Press with desired disk. Press dough out onto
an ungreased baking sheet.
Variations:
6. Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges.
For Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest Rotate baking sheet halfway through baking time.
For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract,
and add 2 tablespoons of poppyseeds
*Recipe developed in the OXO Test Kitchen

*Recipe provided by longtime OXO friend, Fraya Berg

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