You are currently looking at a Mario Yoshi Egg Cookie Cutter.
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Every cookie cutter set is made printed by a Top-of-the-line 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 inch size is shown in the picture. Other sizes are similar proportions.
All cookie cutters will be shipped via USPS.
For the best detail in the cookies, its highly important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to spread and bake. removing the baking powder will assist in minimizing the rise in the cookies and help eliminate loss of detail and spreading. When mixing the sugar and butter in the first part of the recipe known as creaming, it is also really important to not mix it too long as overdoing it will cause undesirable air to be incorporated.
When utilizing the stamp, ensure to utilize the stamp before the cookie cutter. This will provide for premium quality detail in the cookie after baked.
A full set of helpful tips and instructions comes with each and every order.
We design stamps and cutters because this enables you to change the thickness of the cookie dough the way you want, and gives you greater control of the stamping action (Makes for exquisite 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 Yoshi Egg Cookie Cutter.
1. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). Overmixing the butter and sugar will cause too much air to be incorporated. Normally I mix mine just until the ingredients come together.
2. 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 set quick enough, and the cookies lose more detail. Also opening your oven up to peek on the progress of the cookies, will make the oven lose heat and affect cookie spreadage.
Talking about liquidness, the h20 thats inside the butter you buy will affect issues of cookie spread. As to finding out which products have minimal H20, so far I have just had to experiment with different brands to see what works best. I have not seen information on the butter making mention of h20 content. I have found that the cheaper the butter, more water there is present in the product. I cant talk about shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
4. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Cookies appear like they spread out more on buttery/greasy slippery areas.
5. Cookie Thickness:
How substantial is the cookie you make? 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 vary depending on how thick I feel like making them, but in general, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, 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 to find out the ideal combination.
6. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Mario Yoshi Egg Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator for at least an hour or more before baking. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, expands at a minimum, 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.
7. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
8. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off it can change the whole recipe when making use of the Mario Yoshi Egg Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Canesugar(sugar) turns into a puddle when heated and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
9. Baking Powder:
whatever cookbook instruction you are utilizing, one should not utilize baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, but I remove it now everytime.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.