You are currently looking at a Bam Comic Book Word Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter is made printed by a quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 in. size is the one pictured. The other sizes are the same proportions.
All orders will be shipped with the US Postal Service.
For the most detail in the cookies, its important to keep the dough thin. 1/4 inches is best, the thinner the cookie, the less time it takes to bake and spread.Also, eliminating the baking powder will significantly reduce the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the sugar and butter in the beginning of the recipe known by its more technical name creaming, it is really important to not mix it too long as overmixing will cause too much air to be incorporated.
When utilizing the stamp, please make sure to utilize the stamper before the cutter. This will provide for premium quality detail in the final cookie.
A full set of instructions and helpful tips comes with each and every purchase.
We design cutters and stamps because it helps you to modify the thickness of the cookie dough the way that best suits you, and gives you better control of the stamper (Makes for better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Bam Comic Book Word Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off it can change the final cookies when making use of the Bam Comic Book Word Cookie Cutter. Take for instance, too much sugar changes your dough. Canesugar(sugar) turns into a puddle when heated and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
2. Baking Powder:
Whichever cookbook instruction your using, do not utilize baking powder in the dough. In the past I would remove it completely only for more detailed cookies, now I omit it everytime.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Cookies appear like they expand more when resting on a greasy surface.
4. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, it takes lengthier amounts of time to help the cookies set, and the more time they have to spread. Mine are different thicknesses based on my gut feeling, but in general, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a few degrees to bake them. Each oven and recipe are not the same, so you will have to play around with this a bit to find out the ideal combination.
5. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Usually the first step of making the dough called creaming). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. I usually stir them all together right upto the point they are combined.
6. Oven Temperature:
Absolutely ensure your oven really is at the right temperature by utilizing a thermometer suitable for ovens. If your oven isnt hot enough, the cookies dont set quick enough, and the cookies have more time to spread. Also looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and increase spreading.
Speaking of liquid, the amount of water in the butter you buy shall dramatically affect issues of cookie spread. As for how to know which products have minimal H20, I only try out competing butters to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. Generally, I have found that the cheaper the butter, the higher the water content seems to be. Shall not speak of shortening or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
8. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Bam Comic Book Word Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator at a minimum of 60 minutes before baking. Regarding re-rolling dough scraps â it appears the initial cookie batter which has only been rolled once, spreads the least, even if I have chilled them for minimum one hour. Pondering I am might it have to do with the gluten being overused in the batter.
9. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that cookies baked on a thick baking sheet seem to spread less than on a thin one.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.