You are currently looking at a Boston Redsox Cookie Cutter.
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All cookie cutters are made printed by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3 inches size is the one pictured. Other sizes are the same proportions.
All cookie cutters will be shipped with USPS.
For the highest level of detail in the cookies, its important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, the less time it takes to spread and bake.Also, eliminating the baking powder will help eliminate the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter 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 undesirable air to be incorporated.
When utilizing the stamper, ensure to utilize the stamper before the cookie cutter. This will make for premium quality detail in the finished product.
A full set of instructions and helpful tips comes with each purchase.
We design stamps and cutters because it helps you to change the thickness of the cookie the way you want, and provides you greater control of the stamping action (Makes for better detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Boston Redsox Cookie Cutter.
1. Baking Powder:
whatever cookbook instruction your using, one should not utilize baking powder in the dough. I used to remove it completely only for highly exquisite designs, now I omit it everytime.
Speaking of liquid, the h20 thats inside the butter you buy will affect the spreading factor. As for how to know which butters have more/less water content, I only experiment with competing butters to see what works best. I have not seen information on the butter making mention of h20 content. I have found that less expensive butter is, the higher the water content seems to be. Shall not speak of shortening or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
3. Cookie Thickness:
How substantial is the cookie you make? The thicker 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 one prefers a more substantial one, try raising the temperature of ones baking appliance a few degrees to bake them. Each oven and recipe are different, so try out different settings and see what works best.
4. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Cookies appear like they spread out more on buttery/greasy slippery areas.
5. Oven Temperature:
Check to make sure your oven really is at the right temperature by using a thermometer suitable for ovens. If your oven is not hot enough, the cookies do not quickly enough bake, and the cookies lose more detail. Also opening your oven up to peek on the progress of the cookies, will make the oven lose heat and increase spreading.
6. 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 mix mine just until the ingredients come together.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Boston Redsox Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more before baking. Regarding re-rolling dough scraps 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. Im wondering might it have to do with the gluten being overused in the batter.
8. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off it can change the final cookies when making use of the Boston Redsox Cookie Cutter. For example, Excessive canesugar(Sugar) changes your dough. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
9. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet seem to spread less than on a thin one.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.