You are currently looking at a Mario Mushroom Cookie Cutter.
Please contact us for custom orders.
Every cookie cutter is made printed by a quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 in. size is the one pictured. Other sizes are similar proportions.
All items will be shipped via the US Post Office.
For the highest level of detail in the cookies, its highly 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 help eliminate the rise in the cookies and reduce loss of detail and spreading. When mixing the butter and sugar in the beginning of the recipe known by its more technical name creaming, it is very important to not mix it too long as overmixing will cause excess air to be incorporated.
When utilizing the stamper, please make sure to use the stamp before the cutter. This will provide for the best detail in the cookie after baked.
A full sheet of helpful tips and instructions comes with every purchase.
We design stamps and cutters because this enables you to modify the thickness of the cookie the way that best suits you, and gives you greater control of the stamper (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 Mushroom Cookie Cutter.
1. Baking Powder:
whatever cookbook instruction you are utilizing, one should not use baking powder in the dough. In the past I would remove it completely exclusively for more detailed cookies, but I remove it now all the time.
2. 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 seem to spread less .
3. Oven Temperature:
Check to make sure your oven actually is at the right temperature by using a thermometer suitable for ovens. In the case ones oven is not hot enough, the cookies do not 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 make the oven lose heat and affect cookie spreadage.
4. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Mario Mushroom Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator at a minimum of 60 minutes before baking. In regards to rolling again left over dough â it appears the initial cookie batter 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 in the flour being overworked.
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 Mushroom Cookie Cutter. Take for instance, too much sugar will affect the cookie batter. Canesugar(sugar) becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You canât avoid having some sugar after all, cookies are the topic of discussion.
Talking about liquidness, the h20 thats inside the butter you buy shall dramatically affect issues of cookie spread. As for how to know which products have minimal H20, I only try out different brands to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. I have found that the cheaper the butter, 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.
7. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Cookies appear like they spread out more on buttery/greasy slippery areas.
8. Cookie Thickness:
How thick are your cookies? 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 â 1cm thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Each oven and recipe are not the same, so try out different settings and see what works best.
9. 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.