You are currently looking at a Minnie Mouse Bow 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.
The cookie cutter is pink, but the color can be made to order.
The 3 inches size is shown in the picture. The other sizes are similar proportions.
All orders 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 inch is best, the thinner the cookie, it takes less time to spread and bake.Also, getting rid of the baking powder will significantly reduce the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe called creaming, it is very important to not mix it for 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 make for the best detail in the cookie after baked.
A complete set of instructions and helpful tips comes with each order.
We design stamps and cutters because this allows you to change the thickness of the cookie the way you want, and gives you premium control of the stamper (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 Minnie Mouse Bow Cookie Cutter.
1. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right it can change the final cookies when making use of the Minnie Mouse Bow Cookie Cutter. Take for instance, too much sugar changes your dough. Sugar becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
2. 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 stir them all together right upto the point they are combined.
3. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Minnie Mouse Bow Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge at a minimum of 60 minutes 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. Pondering I am if it has something to do with the gluten being overused in the batter.
4. Oven Temperature:
Check to make sure your oven really is at the right temperature by utilizing an ovensafe thermometer. If your oven isnt high enough in temperature, the finished baked goods do not set quick enough, and the cookies lose more detail. Also remember that opening your oven up to peek on the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
5. 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 than on a thin one.
6. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Cookies appear like they expand more when resting on a greasy surface.
Speaking of liquid, the amount of water in the butter purchase shall dramatically affect the spreading factor. 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 found any indication on packaging mentioning percent of water. In my experiences the cheaper the butter, the higher the water content is present in the product. I cant talk about margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
8. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, the longer it takes for the heat in your oven 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, however most of the time, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
9. Baking Powder:
Whichever recipe you are utilizing, one should not use baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, but I remove it now all the time.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.