You are currently looking at a Pikachu Cookie Cutter.
Please message us for custom orders.
All cookie cutters are made printed 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 shown in the picture. The other sizes are the same proportions.
All cookie cutters will be shipped with USPS.
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, the less time it takes to spread and bake. removing the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known as creaming, it is very important to not mix it for too long as overdoing it will cause too much air to be incorporated.
When using the stamper, ensure to use the stamp before the cookie cutter. This will make for the best detail in the cookie after baked.
A complete sheet of instructions and helpful tips come with every purchase.
We design stamps and cutters because this helps you to change the thickness of the cookie dough the way that best suits you, and gives you premium control of the stamper (Makes for better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Pikachu Cookie Cutter.
1. Oven Temperature:
Check to make sure your oven really is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven isnt hot enough, the finished baked goods dont set quick enough, and the cookies have more time to spread. Also opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and increase spreading.
2. 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 .
3. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Pikachu Cookie Cutter, cut your cookie shapes out 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. Pondering I am might it have to do with the gluten in the flour being overworked.
4. 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 more time they have to spread. Mine vary depending on how thick I feel like making them, but in general, they are about quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Each oven and recipe are not the same, so try out different settings to find out the ideal combination.
5. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Baked goods appear like they spread out more on buttery/greasy slippery areas.
Talking about liquidness, the amount of water in the butter you buy shall dramatically affect issues of cookie spread. As for how to know which butters have more/less water content, I only try out competing butters to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences the cheaper the butter, more water there seems to be. I cant talk about margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
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). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. Normally I mix mine just until the ingredients come together.
8. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off might it dramatically affect the whole recipe when making use of the Pikachu 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 causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
9. Baking Powder:
whatever cookbook instruction you are utilizing, do not use baking powder in the dough. I used to remove it completely only for more detailed cookies, but I remove it now everytime.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.