You are currently looking at a Batman Robin Logo Cookie Cutter.
Please email us for custom orders.
Every cookie cutter set is made printed by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutters are pink, but the color can be made to order.
The 3inch size is the one pictured. The other sizes are the same proportions.
All cookie cutter sets will be shipped via the US Post Office.
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. getting rid of the baking powder will assist in minimizing the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the butter and sugar in the first part of the recipe known by its more technical name creaming, it is also really important to not mix it too long as mixing it for too long will cause too much air to be incorporated.
When utilizing the stamp, ensure to use the stamp before the cookie cutter. This will provide for the best detail in the cookie after baked.
A full page of helpful tips and instructions comes with each and every purchase.
We design cutters and stamps because it enables you to modify the thickness of the cookie the way that best suits you, and provides you better control of the stamping action (Makes for higher level of 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 Robin Logo Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Batman Robin Logo Cookie Cutter. Take for instance, too much sugar changes the cookie batter. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
2. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper seem to spread less .
3. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough called creaming). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. Normally I mix mine just until the ingredients come together.
4. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Batman Robin Logo Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes before baking. 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 might it have to do with the gluten being overused in the batter.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect the spreading factor. As to finding out which products have minimal H20, I only try out different brands to see what works best. 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. I cant talk about margarine or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
6. Cookie Thickness:
How substantial is the cookie you make? The thicker 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, but in general, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, try raising the temperature of your oven a few degrees to bake them. Every recipe and baking appliance is different, so you will have to play around with this a bit to find out the ideal combination.
7. Oven Temperature:
Check to make sure your oven really is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. If your oven isnt high enough in temperature, the cookies dont set quick enough, and the cookies lose more detail. Also remember that opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and affect cookie spreadage.
8. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Baked goods seem to spread out more on buttery/greasy slippery areas.
9. Baking Powder:
Whichever cookbook instruction you are utilizing, one should not use baking powder with the cookie dough. In the past I would remove it completely exclusively for more detailed cookies, now I omit it everytime.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.