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Kirby Mario Cookie Cutter Stamp Set Pink BPA FREE

5.00 out of 5 based on 4 customer ratings
(4 customer reviews)

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SKU: sku764 Category:

Product Description

You are currently looking at a Kirby Mario Cookie Cutter.

Please message us for custom orders.

Every cookie cutter set is made printed by a Premium 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 in. size is pictured. The other sizes are similar proportions.

All items will be shipped with USPS.

For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to bake and spread. eliminating 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 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 utilize the stamper before the cookie cutter. This will make for the best detail in the final cookie.

A full sheet of instructions and helpful tips come with each order.

We design stamps and cutters because this allows you to modify the thickness of the cookie the way you want, and provides you better control of the stamper (Makes for better detail in the cookie).

Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Kirby Mario Cookie Cutter.

1. Butter:

Speaking of liquid, the h20 thats inside the butter purchase will affect issues of cookie spread. As to finding out which butters have more/less water content, so far I have just had to experiment with different brands to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. Generally, I have found that less expensive butter is, more water there is present in the product. I cant talk about margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.

2. 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, but in general, they are about 3/4 cm – 1cm thick. If you would like a thicker cookie, attempt increasing the degrees of your oven a couple degrees. Each oven and recipe are different, so you will have to play around with this a bit to find out the ideal combination.

3. Baking Powder:

Whichever recipe you are utilizing, one should not use baking powder with the cookie dough. In the past I would take it out exclusively for more detailed cookies, now I omit it everytime.

4. 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 than on a thin one.

5. Parchment Paper:

Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Cookies seem to expand more when resting on a greasy surface.

6. Incorporating Too Much Air:

Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.

7. Oven Temperature:

Absolutely ensure your baking equipment actually is at the right temperature by using an ovensafe thermometer. If your oven is not high enough in temperature, the finished baked goods dont set quick enough, and the cookies lose more detail. Also looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and affect cookie spreadage.

8. Correct Measurements:

Baking is like a science… In case ones measuring is not right might it dramatically affect the whole recipe when making use of the Kirby Mario Cookie Cutter. For example, too much sugar changes your dough. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You must have some canesugar(sugar) after all, cookies are the topic of discussion.

9. Chill the Dough:

Once you have made the dough and it has rested for at least an hour, Using the Kirby Mario 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. Regarding re-rolling dough scraps – it appears that the very first batch of dough which has only been rolled once, spreads the least, even if I have chilled them for minimum one hour. Im wondering if it has something to do with the gluten in the flour being overworked.

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If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.

Additional Information

size

3 Inches, 4 Inches, 5 Inches

color

Pink, Blue, Black, White

4 reviews for Kirby Mario Cookie Cutter Stamp Set Pink BPA FREE

  1. 5 out of 5

    :

    Fast shipping. Item as described.

  2. 5 out of 5

    :

    Cute item. Haven’t used yet but can’t wait to!

  3. 5 out of 5

    :

    I love cookie cutters and these are awesome!

  4. 5 out of 5

    :

    My wife is a baker and we love your cookie cutters!!

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