You are currently looking at a Hello Kitty Cookie Cutter.
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All cookie cutters are manufactured by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 inches size is pictured. The other sizes are the same proportions.
All cookie cutters will be shipped with USPS.
For the highest level of detail in the cookies, its highly important to keep the dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to spread and bake. removing the baking powder will help minimize the rise in the cookies and help eliminate spreading and loss of detail. When mixing the sugar and butter in the beginning stages of the recipe called creaming, it is also really important to not mix it too long as overmixing will cause undesirable air to be incorporated.
When utilizing the stamp, ensure to utilize the stamp before the cookie cutter. This will make for the highest level of detail in the finished product.
A full set of helpful tips and instructions comes with every purchase.
We design stamps and cutters because this enables you to modify the thickness of the cookie dough the way that best suits you, and gives you premium control of the stamper (Makes for 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. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right might it dramatically affect the final cookies when making use of the Hello Kitty Cookie Cutter. For example, Excessive canesugar(Sugar) changes the cookie batter. 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.
2. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet lose less detail than on a thin one.
3. Cookie Thickness:
How thick are your cookies? The thicker 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 different, so you will have to play around with this a bit and see what works best.
4. 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, press out the cookies you want with the cookie cutter 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 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 might it have to do with the gluten being overused in the batter.
5. Baking Powder:
Whichever recipe you are utilizing, do not utilize baking powder with the cookie dough. In the past I would remove it completely exclusively for highly exquisite designs, now I omit it all the time.
6. 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). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
7. Oven Temperature:
Check to make sure your baking equipment actually is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven isnt hot enough, the cookies do not quickly enough bake, and the cookies lose more detail. Also opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
Speaking of liquid, the amount of water in the butter purchase will affect the spreading factor. As for how to know which butters have more/less water content, so far I have just had to experiment with 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 shortening or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
9. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Cookies appear like they expand more when resting on a greasy surface.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.