You are currently looking at a Hello Kitty Cookie Cutter.
Please message us for cookie cutters made to order.
All cookie cutters are manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3inch size is shown in the picture. Other sizes are the same proportions.
All cookie cutter sets will be shipped with USPS.
For the most detail in the cookies, its highly important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, it takes less time to spread and bake.Also, 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 known as creaming, it is pretty important to not mix it for too long as overmixing will cause excess air to be incorporated.
When making use of the stamper, please make sure to utilize the stamper before the cookie cutter. This will make for the best detail in the finished product.
A full set of instructions and helpful tips comes with each purchase.
We design stamps and cutters because this enables you to modify the thickness of the cookie dough the way you want, and provides you premium control of the stamping action (Makes for 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. 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. I usually stir them all together right upto the point they are combined.
2. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Hello Kitty Cookie Cutter. For example, Excessive canesugar(Sugar) will affect your dough. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
3. 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. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, expands at a minimum, even if I have chilled them for minimum one hour. Im wondering if it has something to do with the gluten being overused in the batter.
Speaking of liquid, the h20 thats inside the butter you buy will affect the spreading factor. As to finding out which butters have more/less water content, so far I have just had to try out different brands to see what works best. I have not seen information on the butter making mention of h20 content. Generally, In my experiences the cheaper the butter, more water there seems to be. I cant talk about margarine or other types of fat (sorry!), butter is my mainstay friend in the field of baking.
5. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet seem to spread less than on a thin one.
6. Oven Temperature:
Absolutely ensure your baking equipment really is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven is not hot enough, the cookies dont quickly enough bake, and the cookies have more time to spread. Also opening your oven up to peek on the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
7. Baking Powder:
Whichever cookbook instruction you are utilizing, one should not use baking powder in the dough. In the past I would remove it completely only for highly exquisite designs, but I remove it now everytime.
8. Cookie Thickness:
How substantial is the cookie you make? 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 are different thicknesses based on my gut feeling, but in general, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is different, so try out different settings and see what works best.
9. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Baked goods seem to expand more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.