You are currently looking at a Mario Question Mark Block Cookie Cutter.
Please email us for cookie cutters made to order.
All cookie cutters are 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 3 in. size is pictured. Other sizes are similar proportions.
All cookie cutters will be shipped via USPS.
For the best detail in the cookies, its 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. eliminating the baking powder will help minimize the rise in the cookies and help eliminate 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 mixing it for too long will cause too much air to be incorporated.
When using the stamper, ensure to utilize the stamp before the cookie cutter. This will make for the best detail in the finished product.
A full set of instructions and helpful tips comes with each order.
We design cutters and stamps because it enables you to modify the thickness of the cookie the way you want, and provides you greater control of the stamping action (Achieve better detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Mario Question Mark Block Cookie Cutter.
1. Oven Temperature:
Check to make sure your oven really is at the right temperature by using an ovensafe thermometer. If your oven is not hot enough, the cookies do not set quick enough, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
Speaking of liquid, the h20 thats inside the butter you buy 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 try out different brands to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences less expensive butter is, more water there seems to be. I cant talk about margarine or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
3. Cookie Thickness:
How thick are your cookies? The thicker they are, it takes lengthier amounts of time to help the cookies set, 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, try raising the temperature of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so you will have to play around with this a bit to find out the ideal combination.
4. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet seem to spread less .
5. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off it can change the final cookies when making use of the Mario Question Mark Block Cookie Cutter. For example, Excessive canesugar(Sugar) changes the cookie batter. Sugar turns into a puddle when heated and more liquid causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
6. Baking Powder:
whatever cookbook instruction you are utilizing, do not use baking powder with the cookie dough. In the past I would remove it completely only for highly exquisite designs, now I omit it everytime.
7. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Mario Question Mark Block Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes before baking. Regarding re-rolling dough scraps 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. Im wondering if it has something to do with the gluten in the flour being overworked.
8. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Baked goods seem to expand more when resting on a greasy surface.
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 shall cause excessive amounts of air to be integrated. 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.