You are currently looking at a Paw Patrol Rubble Bulldozer Cookie Cutter.
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All cookie cutters are made printed by a high quality 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. The other sizes are similar proportions.
All orders will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch is best, the thinner the cookie, it takes less time 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 butter and sugar in the beginning of the recipe known as creaming, it is pretty important to not mix it too long as mixing it for too long will cause excess air to be incorporated.
When making use of the stamp, ensure to utilize the stamp before the cookie cutter. This will make for the best detail in the finished product.
A full page of instructions and helpful tips come with every 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 provides you more 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 Paw Patrol Rubble Bulldozer Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the final cookies when making use of the Paw Patrol Rubble Bulldozer Cookie Cutter. Take for instance, too much sugar changes the cookie batter. Sugar becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
2. Baking Powder:
whatever cookbook instruction you are utilizing, one should not utilize baking powder in the dough. I used to take it out exclusively for more detailed cookies, now I omit it all the time.
3. 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 than on a thin one.
4. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Paw Patrol Rubble Bulldozer 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 I have noticed that the very first batch of dough which has not been been used multiple time, spreads the least. Pondering I am might it have to do with the gluten being overused in the batter.
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, so far I have just had to try out different brands to see what works best. I have not seen information on the butter making mention of h20 content. In my experiences the cheaper the butter, more water there is present in the product. I cant talk about margarine or alternative forms of butter (apologies!), butter is my mainstay friend in the field of baking.
6. Oven Temperature:
Absolutely ensure your baking equipment really is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. If your oven isnt 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 cause a loss of temperature and increase spreading.
7. Cookie Thickness:
How thick are your cookies? More substantial they are, it takes lengthier amounts of time to assist the baked goods in baking, and the more time they have to spread. Mine are different thicknesses based on my gut feeling, but in general, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of your oven a few degrees to bake them. Each oven and recipe are not the same, so you will have to play around with this a bit and see what works best.
8. 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 shall cause excessive amounts of air to be integrated. Normally I stir them all together right upto the point they are combined.
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 expand 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.