You are currently looking at a Death Star Cookie Cutter.
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All cookie cutters are manufactured by a Top-of-the-line 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 in. size is shown in the picture. The other sizes are the same proportions.
All cookie cutter sets will be shipped with USPS.
For the highest level of detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread.Also, getting rid of the baking powder will help eliminate the rise in the cookies and reduce loss of detail and spreading. When mixing the butter and sugar in the beginning of the recipe known as 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 stamp before the cookie cutter. This will provide for the highest level of detail in the final cookie.
A complete page of helpful tips and instructions come with each order.
We design stamps and cutters because this helps you to modify the thickness of the cookie the way you want, and gives you premium control of the stamping action (Achieve exquisite detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Death Star Cookie Cutter.
Speaking of liquid, the h20 thats inside the butter you buy will affect issues of cookie spread. As to finding out which butters have more/less water content, I only experiment with 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 is present in the product. I cant talk about shortening or other types of fat (sorry!), butter is my mainstay friend in the field of baking.
2. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. In the case ones oven isnt hot enough, the cookies dont quickly enough bake, and the cookies lose more detail. Also remember that opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and increase spreading.
3. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the greater amount of time to lose detail. Mine are different thicknesses based on my gut feeling, but in general, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so you will have to play around with this a bit to find out the ideal combination.
4. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the final cookies when making use of the Death Star Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect the cookie batter. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
5. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Baked goods appear like they expand more on buttery/greasy slippery areas.
6. Baking Powder:
whatever recipe your using, do not use baking powder in the dough. I used to take it out only for highly exquisite designs, but I remove it now everytime.
7. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Death Star Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â I have noticed the initial cookie batter which has not been been used multiple time, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
8. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper lose less detail .
9. 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.