You are currently looking at a Green Lantern Logo Cookie Cutter.
Please email us for custom orders.
All cookie cutters are manufactured by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutters are pink, but the color can be made to order.
The 3 inch size is pictured. The other sizes are the same proportions.
All items will be shipped via the US Post Office.
For the most detail in the cookies, its important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, the less time it takes to spread and bake.Also, eliminating the baking powder will significantly reduce the rise in the cookies and help eliminate loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe also known as creaming, it is also important to not mix it too long as overmixing will cause undesirable air to be incorporated.
When using the stamp, ensure to utilize the stamper before the cutter. This will provide for the highest level of detail in the finished product.
A complete sheet of instructions and helpful tips comes with every purchase.
We design stamps and cutters because this helps you to change the thickness of the cookie the way that best suits you, and provides you premium control of the stamper (Achieve better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Green Lantern Logo Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is not right it can change the whole recipe when making use of the Green Lantern Logo Cookie Cutter. Take for instance, too much sugar will affect your dough. Sugar turns into a puddle when heated and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
2. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, it takes lengthier amounts of time 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 you would like a thicker cookie, try raising the temperature of ones baking appliance a few degrees to bake them. Each oven and recipe are not the same, so try out different settings to find out the ideal combination.
3. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. In the case ones oven isnt high enough in temperature, the cookies do not set quick enough, 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.
4. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Green Lantern Logo Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge at a minimum of 60 minutes before baking. 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. Im wondering might it have to do with the gluten being overused in the batter.
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 spread out more on buttery/greasy slippery areas.
6. 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 .
7. Baking Powder:
whatever cookbook instruction your using, do not utilize baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, now I omit it all the time.
8. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (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.
Talking about liquidness, the h20 thats inside the butter you buy will affect the spreading factor. As for how to know which products have minimal H20, so far I have just had to try out 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 margarine or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.