You are currently looking at a My Little Pony Cookie Cutter.
Please email us for custom orders.
Every cookie cutter set is manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutter is pink, but the color can be made to order.
The 3 in. size is pictured. The other sizes are the same proportions.
All cookie cutters will be shipped with USPS.
For the best detail in the cookies, its important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, the less time it takes to bake and spread. removing the baking powder will significantly reduce the rise in the cookies and reduce loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe also known as creaming, it is also really important to not mix it for too long as mixing it for too long will cause excess air to be incorporated.
When making use of the stamper, ensure to use the stamp before the cutter. This will make for premium quality detail in the finished product.
A complete set of instructions and helpful tips comes with each purchase.
We design cutters and stamps because this allows you to change the thickness of the cookie dough the way that best suits you, and gives you better control of the stamper (Achieve 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. Oven Temperature:
Absolutely ensure your baking equipment actually is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. In the case ones oven is not high enough in temperature, the cookies dont quickly enough bake, 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 cause a loss of temperature and increase spreading.
2. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet lose less detail .
3. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the My Little Pony Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator for at least an hour or more before baking. In regards to rolling again left over dough â I have noticed that the very first batch of dough which has only been rolled once, expands at a minimum. Im wondering if it has something to do with the gluten being overused in the batter.
4. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe 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.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect issues of cookie spread. As for how to know which products have minimal H20, I only 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 less expensive butter is, the higher the water content seems to be. I cant talk about shortening or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
6. Baking Powder:
whatever cookbook instruction 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.
7. Cookie Thickness:
How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven 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 you would like a thicker cookie, attempt increasing the degrees of your oven a few degrees to bake them. Every recipe and baking appliance is different, so you will have to play around with this a bit to find out the ideal combination.
8. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is not right it can change the whole recipe when making use of the My Little Pony Cookie Cutter. Take for instance, too much sugar changes 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, we are talking about cookies.
9. 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 when resting on a greasy surface.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.