You are currently looking at a Minnie Mouse Polka Dot Bow Cookie Cutter.
Please email us for cookie cutters made to order.
All cookie cutters are manufactured 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 in. size is the one pictured. Other sizes are the same proportions.
All orders will be shipped with USPS.
For the best detail in the cookies, its highly 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.Also, removing the baking powder will assist in minimizing the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the sugar and butter in the first part of the recipe known as creaming, it is also important to not mix it too long as overdoing it will cause excess air to be incorporated.
When using the stamper, ensure to use the stamper before the cutter. This will provide for premium quality detail in the finished product.
A complete page of instructions and helpful tips come with each and every purchase.
We design cutters and stamps because it enables you to modify the thickness of the cookie the way you want, and gives you better control of the stamper (Makes for better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Minnie Mouse Polka Dot Bow Cookie Cutter.
1. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Minnie Mouse Polka Dot 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 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, 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.
2. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off it can change the whole recipe when making use of the Minnie Mouse Polka Dot Bow Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect the cookie batter. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
3. 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. I usually mix mine just until the ingredients come together.
Speaking of liquid, the amount of water in the butter you buy will affect issues of cookie spread. As for how to know which butters have more/less water content, 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 less expensive butter is, the higher the water content seems to be. I cant talk about shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
5. Baking Powder:
Whichever recipe your using, one should not utilize baking powder with the cookie dough. In the past I would remove it completely only for more detailed cookies, but I remove it now everytime.
6. Oven Temperature:
Check to make sure 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 finished baked goods dont quickly enough bake, 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 increase spreading.
7. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet seem to spread less .
8. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Baked goods seem to spread out more on buttery/greasy slippery areas.
9. 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 vary depending on how thick I feel like making them, but in general, they are about quarter inch 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 try out different settings to find out the ideal combination.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.