You are currently looking at a Hello Kitty Heart Cookie Cutter.
Please email us for cookie cutters made to order.
Every cookie cutter is manufactured by a high 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 inch size is pictured. The other sizes are the same proportions.
All orders will be shipped with the US Postal Service.
For the best detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, the less time it takes to spread and bake.Also, eliminating the baking powder will significantly reduce the rise in the cookies and help eliminate spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe also known as creaming, it is also very important to not mix it too long as overdoing it will cause too much air to be incorporated.
When utilizing the stamper, ensure to utilize the stamper before the cookie cutter. This will provide for premium quality detail in the final cookie.
A full sheet of instructions and helpful tips comes with each purchase.
We design stamps and cutters because it enables you to change the thickness of the cookie the way that best suits you, and gives you more control of the stamper (Makes for 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 Heart Cookie Cutter.
1. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Baked goods appear like they spread out more when resting on a greasy surface.
2. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Hello Kitty Heart Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator for at least an hour or more 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, expands at a minimum, even if I have chilled them for minimum one hour. Im wondering might it have to do with the gluten in the flour being overworked.
3. Baking Powder:
Whichever recipe your using, one should not utilize baking powder with the cookie dough. I used to remove it completely only for more detailed cookies, now I omit it all the time.
4. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are not right it can change the final cookies when making use of the Hello Kitty Heart Cookie Cutter. For example, too much sugar changes the cookie batter. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
5. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the greater amount of time to lose detail. Mine are different thicknesses based on my gut feeling, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Every recipe and baking appliance is not the same, so you will have to play around with this a bit and see what works best.
6. 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.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect issues of cookie spread. As for how to know which butters have more/less water content, so far I have just had to experiment with competing butters 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 is present in the product. Shall not speak of shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
8. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that cookies baked on a thick baking sheet lose less detail .
9. Oven Temperature:
Check to make sure your oven really is at the right temperature by using a thermometer suitable for ovens. In the case ones oven is not hot enough, the cookies do not set quick enough, and the cookies lose more detail. Also remember that opening your oven up to peek on the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.