You are currently looking at a Batman Head Drawing Cookie Cutter.
Please email us for custom orders.
All cookie cutters are manufactured by a Premium 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutter is pink, but the color can be made to order.
The 3 inches size is shown in the picture. Other sizes are the same proportions.
All cookie cutter sets will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to spread and bake.Also, 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 really important to not mix it for too long as overmixing will cause too much air to be incorporated.
When using the stamp, please make sure to utilize the stamp before the cookie cutter. This will make for the highest level of detail in the final cookie.
A full set of helpful tips and instructions comes with each purchase.
We design cutters and stamps because it enables you to change the thickness of the cookie dough the way you want, and provides you more control of the stamping action (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 Head Drawing Cookie Cutter.
1. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the greater amount of time to lose detail. Mine are different thicknesses based on my gut feeling, but in general, 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 and see what works best.
2. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper lose less detail than on a thin one.
3. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right it can change the final cookies when making use of the Batman Head Drawing Cookie Cutter. For example, Excessive canesugar(Sugar) changes the cookie batter. Sugar turns into a puddle when heated and more liquid causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
4. 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 shall cause excessive amounts of air to be integrated. I usually stir them all together right upto the point they are combined.
Speaking of liquid, the h20 thats inside the butter purchase shall dramatically affect issues of cookie spread. As for how to know which butters have more/less water content, I only try out different brands to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. Generally, I have found that the cheaper the butter, the higher the water content seems to be. I cant talk about shortening or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
6. Baking Powder:
Whichever recipe you are utilizing, do not use baking powder with the cookie dough. In the past I would take it out exclusively for highly exquisite designs, but I remove it now everytime.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Batman Head Drawing Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more previous to sticking them in the oven. In regards to rolling again left over dough â it appears that the very first batch of dough which has not been been used multiple time, expands at a minimum. Im wondering if it has something to do with the gluten in the flour being overworked.
8. Oven Temperature:
Check to make sure your oven really is in the correct degrees fahrenheit by using an ovensafe thermometer. In the case ones oven isnt hot enough, the finished baked goods dont quickly enough bake, and the cookies lose more detail. Also remember that looking inside ones oven to observe the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
9. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Cookies seem to expand more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.