You are currently looking at a Pink Pow Comic Book Word Cookie Cutter.
Please contact us for custom orders.
Every cookie cutter set is manufactured by a quality 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 cutter sets will be shipped with the US Postal Service.
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 spread and bake. removing the baking powder will assist in minimizing the rise in the cookies and reduce loss of detail and spreading. When mixing the butter and sugar in the first part of the recipe also known as creaming, it is also really important to not mix it for too long as overmixing will cause undesirable air to be incorporated.
When using the stamper, ensure to utilize the stamp before the cutter. This will provide for premium quality detail in the cookie after baked.
A complete page of helpful tips and instructions comes with each order.
We design stamps and cutters because it allows you to modify the thickness of the cookie the way you want, and gives you premium control of the stamping action (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 Pink Pow Comic Book Word Cookie Cutter.
1. Parchment Paper:
Cover your cookie sheet with wax paper instead of greasing your pan with any type of oil/fat. Cookies appear like they spread out more on buttery/greasy slippery areas.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the Pink Pow Comic Book Word Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Canesugar(sugar) turns into a puddle when heated and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
3. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
4. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
5. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Pink Pow Comic Book Word Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more before baking. Regarding re-rolling dough scraps â it appears the initial cookie batter which has only been rolled once, spreads the least. Im wondering might it have to do with the gluten in the flour being overworked.
6. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the greater amount of time to lose detail. Mine vary depending on how thick I feel like making them, but in general, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance 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.
Speaking of liquid, the amount of water in 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 experiment with competing butters to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. I have found that less expensive butter is, more water there seems to be. Shall not speak of margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
8. Baking Powder:
Whichever recipe you are utilizing, do not use baking powder with the cookie dough. In the past I would take it out only for highly exquisite designs, now I omit it everytime.
9. Oven Temperature:
Check to make sure your baking equipment actually is at the right temperature by using a thermometer suitable for ovens. If your oven is not high enough in temperature, 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 stage of baking the cookies are in, will make the oven lose heat and increase spreading.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.