You are currently looking at a Mario Goomba Cookie Cutter.
Please email us for custom orders.
Every cookie cutter set is manufactured 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 3inch size is the one pictured. The other sizes are similar proportions.
All cookie cutters 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, the less time it takes to bake and spread.Also, getting rid of the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe known as creaming, it is important to not mix it too long as overmixing will cause excess air to be incorporated.
When making use of the stamp, please make sure to utilize the stamp before the cookie cutter. This will provide for the best detail in the final cookie.
A complete sheet of instructions and helpful tips comes with each and every order.
We design cutters and stamps because it enables you to modify the thickness of the cookie the way that best suits you, and gives you more control of the stamping action (Makes for exquisite 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. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet lose less detail .
2. 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 stir them all together right upto the point they are combined.
3. Oven Temperature:
Absolutely ensure your baking equipment really is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven isnt 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 progress of the cookies, will cause a loss of temperature and affect cookie spreadage.
4. Baking Powder:
Whichever cookbook instruction you are utilizing, one should not utilize baking powder in the dough. I used to take it out exclusively for highly exquisite designs, but I remove it now everytime.
5. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Mario Goomba Cookie Cutter. For example, too much sugar changes your dough. Canesugar(sugar) becomes liquid when melted and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
6. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Mario Goomba Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more before baking. In regards to rolling again left over dough â I have noticed 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. Im wondering if it has something to do with the gluten being overused in the batter.
7. Cookie Thickness:
How thick are your cookies? More substantial 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 vary depending on how thick I feel like making them, however most of the time, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is different, so try out different settings and see what works best.
Speaking of liquid, the h20 thats inside 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 figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. Generally, 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.
9. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Cookies seem to spread out more when resting on a greasy surface.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.