Use a clean, un-greased, un-lined cookie sheet for baking. This way the cookie dough will have something to grab onto as it’s pressed and released from the cookie press.
You may need to push down the cookie press twice to get one cookie to release. It depends a lot on the shape you’re using. And if one comes out messy, scrape it off the cookie sheet and reuse the dough in the next batch.
If you’d like to add sprinkles, it’s best to do so before baking so the sprinkles can cling to the moist dough. If you are using a glaze, sprinkles can be added after.
While a cookie press may yield the best results, you can use a pastry bag fitted with a plain or decorative tip to pipe out the dough instead.
Bake just until cookies appear set and dry on top, but do not let them brown.
Spritz cookies freeze very well. Freeze in a single layer on a lined sheet pan, then transfer to a freezer zipped bag for and freeze for a month or more. Let thaw at room temperature.
Most baking recipes call for unsalted butter instead of salted because the amount of salt in salted butter varies from brand to brand, and there’s no way to really know how much salt you’re getting in a stick. So if you’re following a typical recipe that calls for both salt and butter, and you choose to use salted butter, you could be adding quite a bit more salt via the butter than the recipe requires.