You are currently looking at a Batman Azrael Cookie Cutter.
Please email us for cookie cutters made to order.
All cookie cutters are manufactured by a Premium 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutters are pink, but the color can be made to order.
The 3 in. size is pictured. Other sizes are similar proportions.
All cookie cutters will be shipped via USPS.
For the highest level of detail in the cookies, its important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, the less time it takes to bake and spread. removing the baking powder will help eliminate 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 as creaming, it is also very important to not mix it too long as overmixing will cause excess air to be incorporated.
When making use of the stamper, please make sure to utilize the stamp before the cutter. This will provide for the best detail in the finished product.
A full set of instructions and helpful tips comes with every order.
We design cutters and stamps because it helps you to change the thickness of the cookie dough the way you want, and gives you better control of the stamper (Makes for exquisite detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Batman Azrael Cookie Cutter.
1. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Cookies appear like they spread out more when resting on a greasy surface.
2. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off might it dramatically affect the final cookies when making use of the Batman Azrael Cookie Cutter. For example, Excessive canesugar(Sugar) will affect your dough. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
3. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. If your oven is not hot enough, the finished baked goods do not set quick enough, and the cookies lose more detail. Also remember that looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and increase spreading.
4. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that baking a cookie on substantial parchment paper lose less detail .
Talking about liquidness, the amount of water in the butter purchase will affect the spreading factor. As to finding out which products have minimal H20, I only experiment with different brands to see what works best. I have not found any indication on packaging mentioning percent of water. I have found that less expensive butter is, more water there seems to be. I cant talk about margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
6. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Batman Azrael Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â I have noticed that the very first batch of dough which has only been rolled once, expands at a minimum. Im wondering might it have to do with the gluten in the flour being overworked.
7. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to help the cookies set, and the greater amount of time to lose detail. Mine vary depending on how thick I feel like making them, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of your oven a couple degrees. Each oven and recipe are different, so you will have to play around with this a bit to find out the ideal combination.
8. Baking Powder:
whatever cookbook instruction you are utilizing, one should not utilize baking powder with the cookie dough. I used to take it out only for highly exquisite designs, now I omit it all the time.
9. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.