You are currently looking at a Paw Patrol Rocky Recycle Cookie Cutter.
Please message us for custom orders.
Every cookie cutter is manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutters are pink, but the color can be made to order.
The 3 inches size is shown in the picture. Other sizes are the same proportions.
All cookie cutters will be shipped with the US Postal Service.
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, it takes less time to bake and spread. eliminating the baking powder will assist in minimizing 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 as creaming, it is really important to not mix it for too long as overmixing will cause undesirable air to be incorporated.
When using the stamp, please make sure to use the stamp before the cutter. This will make for premium quality detail in the finished product.
A full sheet of instructions and helpful tips come with every order.
We design stamps and cutters because it allows you to change the thickness of the cookie the way you want, and gives you better control of the stamping action (Makes for better detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Paw Patrol Rocky Recycle Cookie Cutter.
1. Oven Temperature:
Check to make sure your oven actually is at the right temperature by utilizing an ovensafe thermometer. If your oven is not hot enough, the cookies dont quickly enough bake, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and increase spreading.
2. Cookie Thickness:
How thick are your cookies? 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 3/4 cm â 1cm thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a few degrees to bake them. Each oven and recipe are different, so you will have to play around with this a bit to find out the ideal combination.
3. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Paw Patrol Rocky Recycle 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. 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, spreads the least, even if I have chilled them for minimum one hour. Im wondering if it has something to do with the gluten in the flour being overworked.
4. Baking Powder:
whatever cookbook instruction you are utilizing, one should not use baking powder with the cookie dough. I used to remove it completely only for more detailed cookies, but I remove it now all the time.
5. 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 Paw Patrol Rocky Recycle Cookie Cutter. For example, 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.
Speaking of liquid, the amount of water in the butter purchase will affect issues of cookie spread. As for how to know which products have minimal H20, so far I have just had to try out competing butters to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. Generally, I have found that less expensive butter is, more water there seems to be. Shall not speak of shortening or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
7. 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 will cause too much air to be incorporated. Normally I stir them all together right upto the point they are combined.
8. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
9. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Baked goods appear like they expand more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.