You are currently looking at a Mario Goomba Cookie Cutter.
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Every cookie cutter is manufactured by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3inch size is pictured. The other sizes are similar proportions.
All items will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, getting rid of the baking powder will significantly reduce the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the first part of the recipe also known as creaming, it is also important to not mix it too long as overmixing will cause too much air to be incorporated.
When making use of the stamp, ensure to utilize the stamp before the cutter. This will provide for the highest level of detail in the cookie after baked.
A complete set of instructions and helpful tips comes with every purchase.
We design cutters and stamps because it enables you to modify the thickness of the cookie dough the way you want, and gives you greater control of the stamping action (Achieve 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 Mario Goomba Cookie Cutter.
1. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right might it dramatically affect the final cookies when making use of the Mario Goomba Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Sugar becomes liquid when melted and more liquid increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
2. Baking Powder:
whatever recipe your using, do not utilize baking powder in the dough. I used to remove it completely exclusively for highly exquisite designs, but I remove it now everytime.
3. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Mario Goomba Cookie Cutter, press out the cookies you want with the cookie cutter 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 only been rolled once, spreads the least, even if I have chilled them for minimum one hour. Im wondering might it have to do with the gluten being overused in the batter.
4. 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 spread out more when resting on a greasy surface.
5. 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.
6. Oven Temperature:
Absolutely ensure your baking equipment actually is at the right temperature by utilizing a thermometer suitable for ovens. In the case ones oven is not high enough in temperature, the finished baked goods do not quickly enough bake, and the cookies lose more detail. Also 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 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 lose less detail .
Talking about liquidness, the h20 thats inside the butter purchase 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 figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. I have found that less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
9. Cookie Thickness:
How thick are your cookies? More substantial 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 are different thicknesses based on my gut feeling, however most of the time, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of your oven a few degrees to bake them. Each oven and recipe are different, so try out different settings to find out the ideal combination.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.