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OXO Cookie Press


OXO's efficient press makes it a breeze to create lots of festive home-baked treats—from cookies and crackers to hors d’oeuvres. Just fill the barrel with a sweet or savory dough, then pump the soft-grip lever. Dough is piped through a decorative stainless-steel disc onto your baking sheet, ready to pop in the oven.

  • Press includes 12 discs: daisy, buttercup, sunflower, fleur-de-lis, butterfly, bear, shell, leaf, heart, snowflake, tree and wreath.
  • Nonslip base keeps press steady while dispensing.
  • Clear barrel shows exactly how much dough is left.
  • Press comes apart for easy loading and cleaning.
  • Includes a disc-storage case for easy organization.
Dimensions & More Info
  • Cookie Press: 2 3/4" diam.; 10 1/4" long.
  • Stainless-Steel Discs: 2" diam.
  • Made in China.
Use & Care


  • Unless otherwise noted in the recipe, dough should be soft and at room temperature.
  • Press works best with room-temperature dough that is not overly dry.
  • Recipes included.


  • Clear barrel, bottom ring and stainless-steel discs are dishwasher safe.
  • Top and plunger should be hand-washed.

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.


Vanilla Spritz Cookies


16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature

1 cup (250 g) sugar

1 egg

2 1/2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

Colored sugars or icing for decorating


Position oven racks in the upper and lowers thirds of an oven and preheat to 375°F (190°C).

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Add the flour and beat on low until just blended, stopping the mixer to scrape down the sides of the bowl as needed.

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired cookie plate and press the dough out onto 4 ungreased baking sheets (do not line with parchment paper), using 1 click per cookie and waiting 1 second before lifting up the cookie press, spacing the cookies 1 inch (2.5 cm) apart.   

Place 2 of the baking sheets in the oven and bake until the cookies are golden brown on the edges, about 14 minutes, rotating the baking sheets from the top to bottom and 180 degrees halfway through baking.

Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Repeat with the remaining 2 baking sheets of cookies. Decorate the cookies with colored sugars or icing as desired. Store the cookies in an airtight container at room temperature for up to 4 days. Makes about 8 dozen cookies.

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