You are currently looking at a Jedi Logo Cookie Cutter.
Please message us for custom orders.
Every cookie cutter set is manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3 inch size is the one pictured. Other sizes are similar proportions.
All items will be shipped via USPS.
For the best detail in the cookies, its important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, the less time it takes to spread and bake.Also, removing the baking powder will assist in minimizing the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known as creaming, it is pretty important to not mix it too long as overmixing will cause too much air to be incorporated.
When utilizing the stamper, ensure to use the stamper before the cutter. This will make for premium quality detail in the cookie after baked.
A complete sheet of instructions and helpful tips comes with each and every purchase.
We design stamps and cutters because this helps you to change the thickness of the cookie the way you want, and provides you better control of the stamping action (Achieve better detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Jedi Logo Cookie Cutter.
1. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that baking a cookie on substantial parchment paper seem to spread less .
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the final cookies when making use of the Jedi Logo Cookie Cutter. For example, Excessive canesugar(Sugar) will affect your dough. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
3. Cookie Thickness:
How substantial is the cookie you make? 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 your oven a few degrees to bake them. Each oven and recipe are different, so try out different settings and see what works best.
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.
Speaking of liquid, the h20 thats inside the butter you buy will affect the spreading factor. As for how to know which products have minimal H20, so far I have just had to try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences less expensive butter is, more water there seems to be. Shall not speak of margarine or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
6. Oven Temperature:
Absolutely ensure your baking equipment really is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven is not hot enough, the cookies dont quickly enough bake, 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 affect cookie spreadage.
7. Baking Powder:
whatever recipe your using, one should not use baking powder in the dough. I used to remove it completely only for more detailed cookies, but I remove it now everytime.
8. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Jedi Logo Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more previous to sticking them in the oven. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
9. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Cookies seem to spread out more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.