You are currently looking at a My Little Pony Cookie Cutter.
Please message us for cookie cutters made to order.
Every cookie cutter set is manufactured by a Premium 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 similar proportions.
All cookie cutters 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 spread and bake.Also, removing the baking powder will help minimize the rise in the cookies and significantly 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 also very important to not mix it for too long as overmixing will cause too much air to be incorporated.
When utilizing the stamp, ensure to use the stamper before the cookie cutter. This will make for the best detail in the finished product.
A complete set of helpful tips and instructions comes with every purchase.
We design cutters and stamps because this allows you to change the thickness of the cookie dough the way you want, and provides you greater control of the stamper (Makes for exquisite detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the My Little Pony Cookie Cutter.
1. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
2. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, the longer it takes for the heat in your oven to help the cookies set, 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 few degrees to bake them. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
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 lose less detail than on a thin one.
4. Oven Temperature:
Absolutely ensure your oven really is at the right temperature by utilizing an ovensafe thermometer. If your oven is not hot enough, the finished baked goods do not set quick enough, and the cookies have more time to spread. 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 Powder:
whatever 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, now I omit it all the time.
6. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Baked goods seem to expand more on buttery/greasy slippery areas.
7. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are not right it can change the final cookies when making use of the My Little Pony Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect your dough. Sugar turns into a puddle when heated and greater amounts of melted sugar increases loss of detail. You canât avoid having some sugar after all, cookies are the topic of discussion.
8. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the My Little Pony 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 before baking. Regarding re-rolling dough scraps â I have noticed 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.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect issues of cookie spread. As to finding out which products have minimal H20, so far I have just had to experiment with competing butters to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. In my experiences the cheaper the butter, the higher the water content seems to be. Shall not speak of margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.