You are currently looking at a Kermit the Frog Cookie Cutter.
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Every cookie cutter set is made printed by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 inch size is shown in the picture. Other sizes are similar proportions.
All cookie cutters will be shipped via USPS.
For the highest level of detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread.Also, eliminating the baking powder will help eliminate the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe known as creaming, it is very important to not mix it for too long as overdoing it will cause excess air to be incorporated.
When making use of the stamp, ensure to use the stamp before the cutter. This will provide for premium quality detail in the finished product.
A full sheet of helpful tips and instructions comes with each and every purchase.
We design cutters and stamps because this enables you to modify the thickness of the cookie the way you want, and provides you greater control of the stamping action (Achieve 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 Kermit the Frog Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet seem to spread less .
2. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Baked goods appear like they expand more when resting on a greasy surface.
3. Oven Temperature:
Check to make sure your oven actually is in the correct degrees fahrenheit 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 have more time to spread. Also opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and affect cookie spreadage.
4. Baking Powder:
Whichever recipe your using, one should not use baking powder in the dough. I used to remove it completely exclusively for more detailed cookies, now I omit it all the time.
Talking about liquidness, the h20 thats inside the butter purchase will affect issues of cookie spread. As for how to know which products have minimal H20, I only experiment with different brands to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, I have found that less expensive butter is, more water there seems to be. I cant talk about shortening or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
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.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Kermit the Frog Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes 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 not been been used multiple time, expands at a minimum, even if I have chilled them for minimum one hour. Pondering I am if it has something to do with the gluten being overused in the batter.
8. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, it takes lengthier amounts of time 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 3/4 cm â 1cm 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.
9. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is not right it can change the whole recipe when making use of the Kermit the Frog Cookie Cutter. Take for instance, Excessive canesugar(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, we are talking about cookies.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.