You are currently looking at a Batman Bat Cookie Cutter.
Please email us for custom orders.
All cookie cutters are made printed by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutter set is pink, but the color can be made to order.
The 3 in. size is the one pictured. Other sizes are similar proportions.
All cookie cutter sets will be shipped with the US Postal Service.
For the best detail in the cookies, its important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, eliminating the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe known by its more technical name creaming, it is pretty important to not mix it for too long as mixing it for too long will cause undesirable air to be incorporated.
When using the stamper, ensure to use the stamp before the cutter. This will provide for the highest level of detail in the finished product.
A complete set of helpful tips and instructions comes with each and every order.
We design stamps and cutters because it allows you to modify the thickness of the cookie dough the way you want, and gives you better control of the stamper (Achieve exquisite detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Batman Bat Cookie Cutter.
1. Baking Powder:
whatever recipe your using, do not use baking powder in the dough. In the past I would remove it completely only for highly exquisite designs, now I omit it everytime.
2. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). Overmixing the butter and sugar will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
3. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are not right might it dramatically affect the whole recipe when making use of the Batman Bat Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
4. 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 lose less detail than on a thin one.
5. Oven Temperature:
Check to make sure your oven really is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven isnt hot enough, the finished baked goods dont set quick enough, and the cookies lose more detail. Also remember that opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and affect cookie spreadage.
6. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Baked goods seem to expand more on buttery/greasy slippery areas.
7. Cookie Thickness:
How substantial is the cookie you make? 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 are different thicknesses based on my gut feeling, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a couple degrees. Each oven and recipe are not the same, so try out different settings and see what works best.
Talking about liquidness, the h20 thats inside the butter you buy will affect the spreading factor. As for how to know which products have minimal H20, so far I have just had to experiment with different brands to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. I have found that the cheaper the butter, the higher the water content 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.
9. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Batman Bat Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator for at least an hour or more previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has not been been used multiple time, spreads the least, even if I have chilled them for minimum one hour. Im wondering if it has something to do with the gluten in the flour being overworked.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.