You are currently looking at a Mario Star Cookie Cutter.
Please contact us for custom orders.
All cookie cutters are made printed by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3inch size is pictured. Other sizes are similar proportions.
All orders will be shipped with USPS.
For the best detail in the cookies, its highly important to keep the dough thin. 1/4 inch is best, the thinner the cookie, the less time it takes to spread and bake.Also, removing the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known by its more technical name creaming, it is also important to not mix it for too long as overdoing it will cause too much air to be incorporated.
When using the stamp, ensure to utilize the stamp before the cutter. This will make for premium quality detail in the finished product.
A complete sheet of helpful tips and instructions come with every purchase.
We design stamps and cutters because it enables you to modify the thickness of the cookie dough the way you want, and gives you better control of the stamping action (Achieve 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 Star Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet lose less detail than on a thin one.
2. Oven Temperature:
Check to make sure your baking equipment actually is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. If your oven isnt high enough in temperature, the cookies do not quickly enough bake, and the cookies have more time to spread. Also looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and affect cookie spreadage.
3. Baking Powder:
whatever cookbook instruction you are utilizing, one should not use baking powder with the cookie dough. I used to take it out only for more detailed cookies, now I omit it all the time.
4. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. Normally I mix mine just until the ingredients come together.
5. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Mario Star Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â I have noticed that the very first batch of dough which has not been been used multiple time, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
6. Cookie Thickness:
How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven to help the cookies set, and the more time they have to spread. Mine vary depending on how thick I feel like making them, 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 different, so you will have to play around with this a bit and see what works best.
7. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies seem to spread out more when resting on a greasy surface.
8. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Mario Star Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes your dough. Canesugar(sugar) becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
Talking about liquidness, the h20 thats inside the butter purchase will affect issues of cookie spread. As for how to know which butters have more/less water content, I only try out competing butters to see what works best. I have not seen information on the butter making mention of h20 content. Generally, I have found that the cheaper the butter, the higher the water content seems to be. I cant talk about shortening or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.