You are currently looking at a Boba Fett Cookie Cutter.
Please email us for cookie cutters made to order.
All cookie cutters are manufactured by a Top-of-the-line 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 3inch size is shown in the picture. The other sizes are similar proportions.
All orders will be shipped with the US Postal Service.
For the most detail in the cookies, its highly important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, removing the baking powder will help eliminate the rise in the cookies and help eliminate loss of detail and spreading. When mixing the butter and sugar in the beginning of the recipe called creaming, it is important to not mix it for too long as overdoing it will cause excess air to be incorporated.
When utilizing the stamp, please make sure to utilize the stamper before the cookie cutter. This will make for the best detail in the finished product.
A complete page of instructions and helpful tips come with each and every order.
We design cutters and stamps because this enables you to change the thickness of the cookie dough the way that best suits you, and gives you greater 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 Boba Fett Cookie Cutter.
1. Baking Powder:
Whichever recipe you are utilizing, do not utilize baking powder with the cookie dough. I used to remove it completely only for more detailed cookies, now I omit it everytime.
2. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Cookies seem to expand more on buttery/greasy slippery areas.
3. Cookie Thickness:
How thick are your cookies? The thicker they are, it takes lengthier amounts of time to assist the baked goods in baking, and the more time they have to spread. Mine vary depending on how thick I feel like making them, but in general, they are about 3/4 cm â 1cm thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Each oven and recipe are not the same, so you will have to play around with this a bit and see what works best.
4. 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 will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
5. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Boba Fett Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge 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 only been rolled once, expands at a minimum, 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 amount of water in the butter purchase shall dramatically affect the spreading factor. As to finding out which butters have more/less water content, I only try out competing butters to see what works best. 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 is present in the product. Shall not speak of margarine or other types of fat (sorry!), butter is my mainstay friend in the field of baking.
7. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that baking a cookie on substantial parchment paper lose less detail .
8. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Boba Fett Cookie Cutter. Take for instance, too much sugar changes the cookie batter. Canesugar(sugar) becomes liquid when melted and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
9. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. If your oven is not hot enough, the cookies dont quickly enough bake, and the cookies have more time to spread. 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.