You are currently looking at a Hello Kitty Cookie Cutter.
Please email us for cookie cutters made to order.
Every cookie cutter is manufactured by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3 in. size is 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 cookie 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 eliminate the rise in the cookies and help eliminate loss of detail and spreading. When mixing the sugar and butter in the beginning of the recipe also known as creaming, it is very important to not mix it too long as mixing it for too long will cause too much air to be incorporated.
When using the stamp, ensure to use the stamper before the cutter. This will make for premium quality detail in the cookie after baked.
A full page of instructions and helpful tips comes with every order.
We design stamps and cutters because it helps you to modify the thickness of the cookie dough the way that best suits you, and gives you greater control of the stamper (Makes for higher level of 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. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, it takes lengthier amounts of time to assist the baked goods in baking, and the more time they have to spread. Mine are different thicknesses based on my gut feeling, however most of the time, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of your oven a couple degrees. Each oven and recipe are different, so try out different settings to find out the ideal combination.
Speaking of liquid, the amount of water in the butter purchase will affect issues of cookie spread. As for how to know which butters have more/less water content, I only try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, I have found that the cheaper the butter, more water there seems to be. Shall not speak of shortening or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
3. 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, press out the cookies you want with the cookie cutter and put them back in the fridge at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â I have noticed that the very first batch of dough which has not been been used multiple time, spreads the least, 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.
4. 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, too much sugar changes your dough. Sugar becomes liquid when melted and more liquid causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
5. 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 mix mine just until the ingredients come together.
6. Baking Powder:
whatever cookbook instruction your using, one should not utilize baking powder with the cookie dough. In the past I would take it out exclusively for highly exquisite designs, now I omit it everytime.
7. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Cookies seem to expand more on buttery/greasy slippery areas.
8. Oven Temperature:
Check to make sure your baking equipment really is at the right temperature by using an ovensafe thermometer. If your oven is not high enough in temperature, the cookies dont set quick enough, and the cookies lose more detail. Also remember that opening your oven up to peek on the progress of the cookies, will make the oven lose heat and increase spreading.
9. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet lose less detail .
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.