You are currently looking at a Clone Trooper Cookie Cutter.
Please message us for cookie cutters made to order.
Every cookie cutter set is manufactured by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3inch size is shown in the picture. The other sizes are the same proportions.
All items will be shipped with USPS.
For the best detail in the cookies, its important to keep the dough thin. 1/4 inches 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 help eliminate loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe called creaming, it is pretty important to not mix it for too long as overdoing it will cause too much air to be incorporated.
When using the stamper, please make sure to use the stamp before the cookie cutter. This will make for the best detail in the finished product.
A complete page of helpful tips and instructions come with every purchase.
We design stamps and cutters because this allows you to change the thickness of the cookie dough the way that best suits you, and provides you better control of the stamper (Achieve 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 Clone Trooper Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet seem to spread less .
2. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Clone Trooper Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator for at least an hour or more previous to sticking them in the oven. 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 if it has something to do with the gluten being overused in the batter.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Cookies seem to expand more on buttery/greasy slippery areas.
4. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
5. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to help the cookies set, and the more time they have to spread. Mine vary depending on how thick I feel like making them, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a couple degrees. Each oven and recipe are not the same, so you will have to play around with this a bit and see what works best.
6. 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 Clone Trooper Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes your dough. Sugar becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
7. Baking Powder:
whatever cookbook instruction your using, one should not utilize baking powder in the dough. I used to remove it completely exclusively for more detailed cookies, but I remove it now everytime.
Talking about liquidness, 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 experiment with competing butters 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, more water there seems to be. I cant talk about margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
9. Oven Temperature:
Absolutely ensure your baking equipment actually is at the right temperature by using an ovensafe thermometer. If your oven isnt high enough in temperature, the cookies do not 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 make the oven lose heat and increase spreading.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.