You are currently looking at a Candy Cat Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter is made printed by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutter is pink, but the color can be made to order.
The 3 in. size is shown in the picture. Other sizes are similar proportions.
All orders will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread. eliminating the baking powder will help eliminate the rise in the cookies and help eliminate spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known as creaming, it is also really important to not mix it for too long as overmixing will cause too much air to be incorporated.
When making use of the stamper, please make sure to utilize the stamper before the cookie cutter. This will provide for premium quality detail in the final cookie.
A full page of helpful tips and instructions come with every order.
We design stamps and cutters because this helps you to change the thickness of the cookie the way you want, and provides you greater control of the stamper (Makes for higher level of detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Candy Cat Cookie Cutter.
1. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies seem to expand more when resting on a greasy surface.
2. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Candy Cat Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge for at least an hour or more previous to sticking them in the oven. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, 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.
3. Oven Temperature:
Check to make sure your oven actually is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. In the case ones oven isnt high enough in temperature, the finished baked goods do not quickly enough bake, and the cookies lose more detail. Also looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
4. 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 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, try raising the temperature of ones baking appliance a couple degrees. Each oven and recipe are different, so you will have to play around with this a bit and see what works best.
5. Baking Powder:
whatever recipe you are utilizing, do not utilize baking powder with the cookie dough. I used to take it out only for more detailed cookies, but I remove it now everytime.
6. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that baking a cookie on substantial parchment paper lose less detail than on a thin one.
7. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off it can change the whole recipe when making use of the Candy Cat Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect the cookie batter. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
8. 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). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually stir them all together right upto the point they are combined.
Speaking of liquid, the amount of water in the butter purchase will affect the spreading factor. As to finding out which products have minimal H20, so far I have just had to 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 seems to be. I cant talk about shortening or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.