You are currently looking at a Imperial Logo Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter is made printed by a quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 in. size is shown in the picture. The other sizes are similar proportions.
All orders will be shipped via the US Post Office.
For the best 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 first part of the recipe also known as creaming, it is also very important to not mix it for too long as overmixing will cause too much air to be incorporated.
When using the stamp, ensure to use the stamper before the cookie cutter. This will make for the highest level of detail in the finished product.
A complete set of instructions and helpful tips come with each and every purchase.
We design stamps and cutters because this allows you to modify the thickness of the cookie the way you want, and gives you premium control of the stamping action (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 Imperial Logo Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
2. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is not right might it dramatically affect the final cookies when making use of the Imperial Logo Cookie Cutter. Take for instance, too much sugar will affect your dough. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You canât avoid having some sugar after all, cookies are the topic of discussion.
3. 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. Normally I stir them all together right upto the point they are combined.
4. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Imperial Logo 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. In regards to rolling again left over dough â I have noticed the initial cookie batter 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. Cookie Thickness:
How substantial is the cookie you make? The thicker 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 vary depending on how thick I feel like making them, but in general, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
6. Oven Temperature:
Absolutely ensure your baking equipment really is at the right temperature by using a thermometer suitable for ovens. In the case ones oven is not high enough in temperature, the cookies dont quickly enough bake, and the cookies have more time to spread. Also remember that opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and affect cookie spreadage.
7. Baking Powder:
whatever cookbook instruction you are utilizing, do not utilize baking powder in the dough. In the past I would take it out exclusively for highly exquisite designs, now I omit it everytime.
8. Parchment Paper:
Cover your cookie sheet with wax paper instead of greasing your pan with any type of oil/fat. Baked goods appear like they expand more when resting on a greasy surface.
Speaking of liquid, the amount of water in the butter you buy will affect the spreading factor. As for how to know which butters have more/less water content, I only experiment with different brands to see what works best. I have not found any indication on packaging mentioning percent of water. I have found that the cheaper the butter, more water there is present in the product. Shall not speak of shortening or alternative forms of butter (apologies!), butter is my mainstay friend in the field of baking.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.