You are currently looking at a Emoji Batman Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter is made printed 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 3inch size is pictured. Other sizes are similar proportions.
All items will be shipped with the US Postal Service.
For the most detail in the cookies, its highly important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread. eliminating the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the beginning stages of the recipe also known as creaming, it is pretty important to not mix it for too long as overdoing it will cause too much air to be incorporated.
When making use of the stamp, ensure to utilize the stamper before the cookie cutter. This will make for the highest level of detail in the final cookie.
A full sheet of instructions and helpful tips come with each purchase.
We design cutters and stamps because this allows you to modify the thickness of the cookie the way that best suits you, and provides you more control of the stamping action (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 Emoji Batman Cookie Cutter.
1. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet seem to spread less than on a thin one.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off it can change the whole recipe when making use of the Emoji Batman Cookie Cutter. For example, too much sugar changes the cookie batter. Sugar becomes liquid when melted and more liquid increases loss of detail. You canât avoid having some sugar after all, cookies are the topic of discussion.
3. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Emoji Batman Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge 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 only been rolled once, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
4. Oven Temperature:
Check to make sure your oven actually is in the correct degrees fahrenheit by using an ovensafe thermometer. If your oven is not high enough in temperature, the cookies dont quickly enough bake, and the cookies lose more detail. Also looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
5. Cookie Thickness:
How substantial is the cookie you make? 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, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a couple degrees. Each oven and recipe are different, so try out different settings to find out the ideal combination.
Talking about liquidness, the h20 thats inside the butter purchase will affect issues of cookie spread. As to finding out which butters have more/less water content, I only experiment with competing butters to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. In my experiences less expensive butter is, the higher the water content seems to be. I cant talk about margarine or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
7. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough 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.
8. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Baked goods appear like they expand more when resting on a greasy surface.
9. Baking Powder:
whatever recipe you are utilizing, one should not use baking powder with the cookie dough. I used to remove it completely exclusively for more detailed cookies, now I omit it everytime.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.