You are currently looking at a Hello Kitty French Cookie Cutter.
Please email us for custom orders.
All cookie cutters are made printed by a quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutters are pink, but the color can be made to order.
The 3 inches size is the one pictured. The other sizes are the same proportions.
All cookie cutter sets will be shipped via the US Post Office.
For the most detail in the cookies, its highly important to keep the dough 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 eliminate the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the first part of the recipe also known as creaming, it is also important to not mix it for too long as overmixing will cause undesirable air to be incorporated.
When utilizing the stamp, please make sure to utilize the stamp before the cookie cutter. This will provide for the best detail in the final cookie.
A full page of helpful tips and instructions comes with each and every purchase.
We design stamps and cutters because it helps you to change the thickness of the cookie the way you want, and gives you better control of the stamping action (Achieve exquisite 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 French Cookie Cutter.
1. Oven Temperature:
Check to make sure your baking equipment actually is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. In the case ones oven is not high enough in temperature, the finished baked goods dont set quick enough, and the cookies lose more detail. Also remember that looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and increase spreading.
2. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven 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 3/4 cm â 1cm thick. If one prefers a more substantial one, try raising the temperature of your oven a few degrees to bake them. Every recipe and baking appliance is different, so try out different settings and see what works best.
3. Baking Powder:
whatever recipe you are utilizing, do not use baking powder in the dough. In the past I would remove it completely only for highly exquisite designs, now I omit it everytime.
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). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
5. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper lose less detail than on a thin one.
6. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Hello Kitty French 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 I have noticed that the very first batch of dough which has only been rolled once, spreads the least. Im wondering might it have to do with the gluten in the flour being overworked.
7. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Cookies appear like they expand more when resting on a greasy surface.
8. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off might it dramatically affect the whole recipe when making use of the Hello Kitty French Cookie Cutter. Take for instance, too much sugar will affect the cookie batter. Sugar becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
Talking about liquidness, the h20 thats inside the butter purchase shall dramatically affect issues of cookie spread. As to finding out which products have minimal H20, so far I have just had to experiment with different brands to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences the cheaper the butter, more water there seems to be. I cant talk about margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.