You are currently looking at a Batman Logo Cookie Cutter.
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Every cookie cutter is made printed by a Premium 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 inch size is the one pictured. Other sizes are similar proportions.
All cookie cutter sets will be shipped via the US Post Office.
For the best detail in the cookies, its highly important to keep the dough thin. 1/4 inch is best, the thinner the cookie, it takes less time to spread and bake. getting rid of the baking powder will significantly reduce the rise in the cookies and help eliminate spreading and loss of detail. When mixing the butter and sugar in the beginning stages of the recipe known by its more technical name creaming, it is also pretty important to not mix it too long as overmixing will cause too much air to be incorporated.
When utilizing the stamper, ensure to use the stamp before the cutter. This will make for the highest level of detail in the finished product.
A full page of instructions and helpful tips come with each and every order.
We design stamps and cutters because this helps you to modify the thickness of the cookie dough the way you want, and provides you premium 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 Batman Logo Cookie Cutter.
1. Cookie Thickness:
How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven to help the cookies set, and the more time they have to spread. 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. Every recipe and baking appliance is different, so try out different settings and see what works best.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right it can change the final cookies when making use of the Batman Logo Cookie Cutter. For example, too much sugar will affect the cookie batter. Sugar becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
3. 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 mix mine just until the ingredients come together.
4. Baking Powder:
whatever cookbook instruction you are utilizing, one should not use baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, now I omit it all the time.
5. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. In the case ones oven isnt hot enough, the cookies dont set quick enough, and the cookies have more time to spread. Also remember that opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and increase spreading.
6. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Batman Logo 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. In regards to rolling again left over dough â I have noticed 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. Pondering I am if it has something to do with the gluten being overused in the batter.
Talking about liquidness, the h20 thats inside the butter you buy will affect the spreading factor. As to finding out which butters have more/less water content, I only try out different brands to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. I have found that less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
8. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods seem to expand more on buttery/greasy slippery areas.
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 .
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.