You are currently looking at a Paw Patrol Zuma Cookie Cutter.
Please email us for custom orders.
Every cookie cutter is made printed by a quality 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The 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 orders will be shipped with USPS.
For the best detail in the cookies, its highly important to keep the cookie batter 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 help eliminate spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known as creaming, it is really important to not mix it too long as overdoing it will cause excess air to be incorporated.
When making use of the stamper, please make sure to utilize the stamp before the cutter. This will make for the best detail in the cookie after baked.
A complete set of helpful tips and instructions come with each and every order.
We design cutters and stamps because this enables you to modify the thickness of the cookie dough the way you want, and provides you more control of the stamping action (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 Paw Patrol Zuma Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off it can change the final cookies when making use of the Paw Patrol Zuma Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
2. Oven Temperature:
Check to make sure your oven actually is at the right temperature by using an ovensafe thermometer. If your oven isnt high enough in temperature, the finished baked goods do not quickly enough bake, and the cookies have more time to spread. Also looking inside ones oven to observe the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
3. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods appear like they expand more when resting on a greasy surface.
4. 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.
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). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. I usually stir them all together right upto the point they are combined.
Speaking of liquid, the amount of water in the butter you buy shall dramatically affect the spreading factor. As for how to know which butters have more/less water content, I only try out different brands to see what works best. I have not seen information on the butter making mention of h20 content. Generally, In my experiences less expensive butter is, more water there is present in the product. Shall not speak of shortening or alternative forms of butter (sorry!), as I do not bake cookies with any other fat than butter.
7. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Paw Patrol Zuma Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes before baking. In regards to rolling again left over dough â it appears the initial cookie batter which has only been rolled once, spreads the least. Pondering I am if it has something to do with the gluten being overused in the batter.
8. Cookie Thickness:
How substantial is the cookie you make? The thicker 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, however most of the time, they are about 3/4 cm â 1cm thick. If one prefers a more substantial one, try raising the temperature of ones baking appliance a few degrees to bake them. Every recipe and baking appliance is different, so you will have to play around with this a bit and see what works best.
9. Baking Powder:
Whichever recipe you are utilizing, one should not utilize baking powder in the dough. In the past I would take it out only for highly exquisite designs, now I omit it all the time.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.