You are currently looking at a Daisy Duck Cookie Cutter.
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All cookie cutters are manufactured by a high 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 similar proportions.
All items will be shipped via USPS.
For the highest level of 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 spread and bake. getting rid of the baking powder will assist in minimizing 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 too much air to be incorporated.
When making use of the stamper, please make sure to use the stamper before the cookie cutter. This will make for the highest level of detail in the cookie after baked.
A full page of instructions and helpful tips comes with each order.
We design cutters and stamps because it enables you to modify the thickness of the cookie the way you want, and gives you more control of the stamping action (Achieve 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 Daisy Duck Cookie Cutter.
1. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Daisy Duck 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 the initial cookie batter which has only been rolled once, spreads the least. Pondering I am might it have to do with the gluten being overused in the batter.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right might it dramatically affect the final cookies when making use of the Daisy Duck Cookie Cutter. For example, too much 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, cookies are the topic of discussion.
3. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Cookies seem to spread out more on buttery/greasy slippery areas.
4. Baking Powder:
whatever cookbook instruction your using, one should not utilize baking powder with the cookie dough. In the past I would remove it completely only for more detailed cookies, but I remove it now everytime.
5. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. Normally I stir them all together right upto the point they are combined.
Talking about liquidness, the h20 thats inside the butter purchase shall dramatically affect the spreading factor. As to finding out which butters have more/less water content, so far I have just had to experiment with competing butters to see what works best. I have not seen information on the butter making mention of h20 content. Generally, In my experiences less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or alternative forms of butter (apologies!), butter is my mainstay friend in the field of baking.
7. Oven Temperature:
Check to make sure your oven really is at the right temperature by using an ovensafe thermometer. If your oven isnt high enough in temperature, the finished baked goods dont set quick enough, and the cookies lose more detail. Also looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and increase spreading.
8. Cookie Thickness:
How substantial is the cookie you make? 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, but in general, they are about 3/4 cm â 1cm thick. If one prefers a more substantial one, attempt increasing the degrees of your oven a few degrees to bake them. Every recipe and baking appliance is different, so try out different settings to find out the ideal combination.
9. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper lose less detail .
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.