You are currently looking at a Disney Owl Cookie Cutter.
Please message us for cookie cutters made to order.
Every cookie cutter is manufactured by a Premium 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutter set is pink, but the color can be made to order.
The 3 inch size is the one pictured. The other sizes are the same proportions.
All orders will be shipped with USPS.
For the most 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. removing the baking powder will help minimize 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 also known as creaming, it is very important to not mix it too long as mixing it for too long will cause undesirable air to be incorporated.
When utilizing the stamp, please make sure to use the stamp before the cutter. This will provide for the best detail in the final cookie.
A full page of instructions and helpful tips comes with every order.
We design cutters and stamps because it allows you to modify the thickness of the cookie dough the way you want, and provides you more control of the stamper (Makes for exquisite detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Disney Owl Cookie Cutter.
1. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. If your oven is not hot enough, the finished baked goods do not quickly enough bake, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
2. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, it takes lengthier amounts of time to help the cookies set, 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 your oven a couple degrees. Every recipe and baking appliance is different, so you will have to play around with this a bit and see what works best.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Baked goods appear like they expand more on buttery/greasy slippery areas.
4. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet seem to spread less .
Talking about liquidness, the h20 thats inside the butter purchase shall dramatically affect the spreading factor. As for how to know 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. Generally, In my experiences the cheaper the butter, more water there seems to be. Shall not speak of shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
6. Baking Powder:
whatever recipe your using, one should not use baking powder with the cookie dough. In the past I would remove it completely exclusively for highly exquisite designs, but I remove it now all the time.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Disney Owl Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator for at least an hour or more before baking. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has only been rolled once, expands at a minimum, even if I have chilled them for minimum one hour. Im wondering might it have to do with the gluten in the flour being overworked.
8. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right might it dramatically affect the final cookies when making use of the Disney Owl Cookie Cutter. For example, Excessive canesugar(Sugar) changes your dough. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
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). 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.