You are currently looking at a Batman The Joker Cookie Cutter.
Please message us for cookie cutters made to order.
Every cookie cutter is made printed by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 in. size is pictured. The other sizes are similar proportions.
All items will be shipped with USPS.
For the best detail in the cookies, its highly important to keep the cookie batter thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread.Also, removing the baking powder will significantly reduce the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the first part of the recipe also known as creaming, it is also pretty important to not mix it too long as mixing it for too long will cause undesirable air to be incorporated.
When making use of the stamp, please make sure to use the stamp before the cookie cutter. This will make for the highest level of detail in the final cookie.
A complete sheet of instructions and helpful tips comes with every order.
We design stamps and cutters because it enables you to change the thickness of the cookie dough the way you want, and gives you better control of the stamping action (Makes for 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 The Joker Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet lose less detail than on a thin one.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off might it dramatically affect the final cookies when making use of the Batman The Joker Cookie Cutter. For example, too much sugar changes the cookie batter. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods appear like they expand more when resting on a greasy surface.
4. Baking Powder:
Whichever cookbook instruction you are utilizing, do not utilize baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, but I remove it now everytime.
5. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Batman The Joker 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 it appears the initial cookie batter which has not been been used multiple time, expands at a minimum. Im wondering might it have to do with the gluten in the flour being overworked.
6. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by using an ovensafe thermometer. If your oven isnt high enough in temperature, the cookies dont quickly enough bake, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and affect cookie spreadage.
7. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
Speaking of liquid, the amount of water in the butter purchase shall dramatically affect issues of cookie spread. As to finding out which butters have more/less water content, so far I have just had to try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences the cheaper the butter, more water there seems to be. Shall not speak of margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
9. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, it takes lengthier amounts of time to assist the baked goods in baking, 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 3/4 cm â 1cm thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.