You are currently looking at a Hello Kitty Cookie Cutter.
Please email us for custom orders.
Every cookie cutter set is manufactured by a quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutter set is pink, but the color can be made to order.
The 3 inches size is the one pictured. The other sizes are similar proportions.
All cookie cutter sets will be shipped via USPS.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, eliminating the baking powder will significantly reduce the rise in the cookies and help eliminate spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe called creaming, it is also important to not mix it too long as overmixing will cause undesirable air to be incorporated.
When using the stamper, please make sure to use the stamper before the cutter. This will make for the best detail in the cookie after baked.
A complete set of instructions and helpful tips comes with each and every purchase.
We design stamps and cutters because it enables you to change the thickness of the cookie dough the way that best suits you, and provides you premium control of the stamper (Makes for higher level of 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. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Baked goods seem to spread out more when resting on a greasy surface.
2. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Hello Kitty 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. Regarding re-rolling dough scraps â it appears the initial cookie batter which has not been been used multiple time, spreads the least. Pondering I am might it have to do with the gluten in the flour being overworked.
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). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
4. 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 Hello Kitty Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect your dough. Sugar becomes liquid when melted and more liquid increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
5. Baking Powder:
Whichever recipe your using, one should not use baking powder in the dough. I used to take it out exclusively for more detailed cookies, but I remove it now everytime.
6. Oven Temperature:
Absolutely ensure your oven actually is at the right temperature by utilizing a thermometer suitable for ovens. If your oven is not hot enough, the finished baked goods dont 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 cause a loss of temperature and increase spreading.
7. Cookie Thickness:
How thick are your cookies? The thicker they are, it takes lengthier amounts of time 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, but in general, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is different, so you will have to play around with this a bit to find out the ideal combination.
8. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that baking a cookie on substantial parchment paper lose less detail .
Speaking of liquid, the amount of water in the butter you buy will affect the spreading factor. 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 seen information on the butter making mention of h20 content. Generally, I have found that less expensive butter is, the higher the water content seems to be. I cant talk about shortening or other types of fat (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.