You are currently looking at a Montreal Canadiens Logo Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter set is manufactured by a Top-of-the-line 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 in. size is shown in the picture. Other sizes are the same proportions.
All orders will be shipped with USPS.
For the most 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, getting rid of the baking powder will help eliminate the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter in the beginning of the recipe called creaming, it is important to not mix it for too long as mixing it for too long will cause undesirable air to be incorporated.
When making use of the stamper, ensure to utilize the stamper before the cutter. This will make for the highest level of detail in the final cookie.
A full set of instructions and helpful tips comes with each and every purchase.
We design cutters and stamps because this enables you to change the thickness of the cookie dough the way that best suits you, and gives you more 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 Montreal Canadiens Logo Cookie Cutter.
1. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the final cookies when making use of the Montreal Canadiens Logo Cookie Cutter. For example, too much sugar changes your dough. Canesugar(sugar) becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
2. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Baked goods appear like they expand more on buttery/greasy slippery areas.
3. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet seem to spread less than on a thin one.
4. 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, 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 to find out the ideal combination.
5. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Usually the first step of making the dough called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.
6. Baking Powder:
Whichever cookbook instruction you are utilizing, one should not utilize baking powder with the cookie dough. I used to remove it completely only for highly exquisite designs, but I remove it now all the time.
Speaking of liquid, the amount of water in the butter you buy will affect the spreading factor. As for how to know which butters have more/less water content, so far I have just had to try out different brands to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. I have found that less expensive butter is, more water there is present in the product. I cant talk about margarine or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
8. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Montreal Canadiens Logo Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes previous to sticking them in the oven. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, spreads the least, even if I have chilled them for minimum one hour. Pondering I am if it has something to do with the gluten being overused in the batter.
9. Oven Temperature:
Check to make sure your baking equipment actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. If your oven isnt high enough in temperature, the finished baked goods dont quickly enough bake, and the cookies lose more detail. Also looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.