You are currently looking at a Hello Kitty Cookie Cutter.
Please email us for cookie cutters made to order.
All cookie cutters are manufactured by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3inch size is pictured. The other sizes are similar proportions.
All cookie cutters will be shipped via USPS.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch 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 significantly 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 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 stamper before the cutter. This will provide for the highest level of detail in the cookie after baked.
A complete sheet of instructions and helpful tips comes with every order.
We design cutters and stamps because it allows you to change the thickness of the cookie dough the way that best suits you, and provides you better 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 Hello Kitty Cookie Cutter.
1. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Hello Kitty Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes before baking. Regarding re-rolling dough scraps â it appears the initial cookie batter which has only been rolled once, spreads the least, even if I have chilled them for minimum one hour. Pondering I am might it have to do with the gluten being overused in the batter.
2. Baking Powder:
Whichever cookbook instruction your using, one should not use baking powder in the dough. In the past I would take it out only for more detailed cookies, but I remove it now all the time.
3. Oven Temperature:
Check to make sure your baking equipment really is in the correct degrees fahrenheit by using an ovensafe thermometer. If your oven is not high enough in temperature, the cookies do not set quick enough, and the cookies have more time to spread. Also remember that opening your oven up to peek on the progress of the cookies, will make the oven lose heat and increase spreading.
4. 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.
Talking about liquidness, the h20 thats inside the butter purchase shall dramatically affect the spreading factor. As to finding out which products have minimal H20, 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. In my experiences less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
6. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Cookies seem to expand more when resting on a greasy surface.
7. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off might it dramatically affect the whole recipe when making use of the Hello Kitty 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, we are talking about cookies.
8. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the more time they have to spread. 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 your oven a few degrees to bake them. Every recipe and baking appliance is different, so try out different settings and see what works best.
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. I usually 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.