You are currently looking at a Hello Kitty Cookie Cutter.
Please contact us for custom orders.
All cookie cutters are manufactured by a Top-of-the-line 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. Other sizes are the same proportions.
All orders will be shipped with the US Postal Service.
For the most detail in the cookies, its important to keep the cookie dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread. eliminating the baking powder will help eliminate the rise in the cookies and significantly reduce 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 very important to not mix it too long as overdoing it will cause undesirable air to be incorporated.
When using the stamp, please make sure to utilize the stamp before the cookie cutter. This will make for premium quality detail in the finished product.
A complete page of helpful tips and instructions comes with each purchase.
We design cutters and stamps because this allows you to change the thickness of the cookie dough the way that best suits you, and provides you better control of the stamping action (Achieve exquisite detail in the final 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. Oven Temperature:
Check to make sure your baking equipment really is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven is not hot enough, the finished baked goods dont quickly enough bake, and the cookies lose more detail. Also remember that opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and affect cookie spreadage.
2. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to help the cookies set, 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, try raising the temperature of your oven a few degrees to bake them. Each oven and recipe are not the same, so try out different settings and see what works best.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods seem to spread out more on buttery/greasy slippery areas.
4. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet seem to spread less than on a thin one.
5. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Hello Kitty 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 before baking. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has not been been used multiple time, expands at a minimum, even if I have chilled them for minimum one hour. Pondering I am if it has something to do with the gluten in the flour being overworked.
6. 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 will cause too much air to be incorporated. Normally I mix mine just until the ingredients come together.
7. 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 Hello Kitty Cookie Cutter. Take for instance, too much sugar changes the cookie batter. Canesugar(sugar) turns into a puddle when heated and more liquid causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
8. Baking Powder:
Whichever cookbook instruction your using, do not utilize baking powder in the dough. In the past I would take it out exclusively for highly exquisite designs, but I remove it now everytime.
Talking about liquidness, the h20 thats inside the butter purchase shall dramatically affect the spreading factor. As for how to know 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. Generally, In my experiences less expensive butter is, more water there is present in the product. I cant talk about shortening or alternative forms of butter (sorry!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.