You are currently looking at a Hello Kitty Cookie Cutter.
Please email us for custom orders.
Every cookie cutter is made printed by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 in. size is the one pictured. The other sizes are the same proportions.
All cookie cutter sets will be shipped with USPS.
For the highest level of detail in the cookies, its important to keep the cookie batter thin. 1/4 inch is best, the thinner the cookie, it takes less time to bake and spread. getting rid of the baking powder will help minimize the rise in the cookies and reduce loss of detail and spreading. When mixing the sugar and butter in the beginning of the recipe known as creaming, it is really important to not mix it for too long as overmixing will cause too much air to be incorporated.
When using the stamp, please make sure to utilize the stamper before the cookie cutter. This will provide for premium quality detail in the finished product.
A complete set of helpful tips and instructions comes with each purchase.
We design stamps and cutters because this helps you to change the thickness of the cookie the way you want, and provides you more control of the stamper (Achieve 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. 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 .
2. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, the longer it takes for the heat in your oven to help the cookies set, 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 ones baking appliance a couple degrees. Each oven and recipe are not the same, so you will have to play around with this a bit and see what works best.
Speaking of liquid, the amount of water in the butter you buy shall dramatically affect the spreading factor. 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 seen information on the butter making mention of h20 content. Generally, I have found that less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
4. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.
5. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Hello Kitty Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes before baking. In regards to rolling again left over dough â I have noticed that the very first batch of dough which has not been been used multiple time, spreads the least. Pondering I am if it has something to do with the gluten being overused in the batter.
6. Baking Powder:
whatever cookbook instruction you are utilizing, do not use baking powder in the dough. I used to take it out exclusively for highly exquisite designs, but I remove it now all the time.
7. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is 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 turns into a puddle when heated and more liquid causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
8. Parchment Paper:
Cover your cookie sheet with wax paper instead of greasing your pan with any type of oil/fat. Cookies seem to spread out more when resting on a greasy surface.
9. Oven Temperature:
Check to make sure your baking equipment really is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. In the case ones oven is not hot enough, the finished baked goods do not 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 cause a loss of temperature and increase spreading.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.