You are currently looking at a Donald Duck Cookie Cutter.
Please email us for custom orders.
Every cookie cutter set is made printed by a high quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3 inches size is pictured. The other sizes are similar proportions.
All orders will be shipped via the US Post Office.
For the best detail in the cookies, its important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, getting rid of the baking powder will assist in minimizing the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe called creaming, it is also very important to not mix it too long as overmixing will cause undesirable air to be incorporated.
When using the stamper, ensure to use the stamp before the cutter. This will provide for the best detail in the finished product.
A full sheet of helpful tips and instructions come with each and every order.
We design cutters and stamps because this helps you to change the thickness of the cookie dough the way that best suits you, 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 Donald Duck Cookie Cutter.
1. 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 Donald Duck Cookie Cutter. For example, too much sugar changes your dough. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
Talking about liquidness, the amount of water in the butter purchase will affect issues of cookie spread. As for how to know which products have minimal H20, so far I have just had to try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. I have found that the cheaper the butter, the higher the water content is present in the product. Shall not speak of shortening or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
3. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). Overmixing the butter and sugar will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.
4. Baking Powder:
whatever cookbook instruction you are utilizing, one should not use baking powder with the cookie dough. I used to take it out exclusively for more detailed cookies, but I remove it now everytime.
5. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Donald Duck Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. In regards to rolling again left over dough 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 in the flour being overworked.
6. Cookie Thickness:
How thick are your cookies? The thicker 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 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, try raising the temperature 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 and see what works best.
7. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper seem to spread less .
8. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by using a thermometer suitable for ovens. If your oven isnt high enough in temperature, the finished baked goods do not set quick enough, and the cookies have more time to spread. Also looking inside ones oven to observe the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
9. Parchment Paper:
Cover your cookie sheet with wax paper instead of greasing your pan with any type of oil/fat. Cookies appear like they expand more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.