You are currently looking at a MLP Christmas Hat Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter set is made printed by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3inch size is the one 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 inches is best, the thinner the cookie, the less time it takes to spread and bake. removing the baking powder will help eliminate the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe known by its more technical name creaming, it is pretty important to not mix it too long as overdoing it will cause excess air to be incorporated.
When making use of the stamper, ensure to use the stamper before the cookie cutter. This will make for the best detail in the cookie after baked.
A full set of instructions and helpful tips comes with each order.
We design cutters and stamps because this helps you to modify the thickness of the cookie the way that best suits you, and gives you better control of the stamper (Makes for higher level of detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the MLP Christmas Hat Cookie Cutter.
Speaking of liquid, the amount of water in the butter you buy shall dramatically affect the spreading factor. As for how to know which products have minimal H20, so far I have just had to try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences the cheaper the butter, the higher the water content seems to be. I cant talk about margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
2. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Baked goods seem to expand more when resting on a greasy surface.
3. 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.
4. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, it takes lengthier amounts of time to help the cookies set, and the more time they have to spread. 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, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is different, so you will have to play around with this a bit and see what works best.
5. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper lose less detail .
6. Oven Temperature:
Check to make sure your baking equipment really is in the correct degrees fahrenheit by using an ovensafe thermometer. In the case ones oven is not high enough in temperature, the cookies dont set quick enough, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and affect cookie spreadage.
7. Baking Powder:
whatever recipe your using, do not utilize baking powder in the dough. I used to take it out only for more detailed cookies, now I omit it everytime.
8. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the MLP Christmas Hat Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge for at least an hour or more 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. Pondering I am might it have to do with the gluten being overused in the batter.
9. 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 MLP Christmas Hat Cookie Cutter. For example, too much sugar changes the cookie batter. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.