You are currently looking at a Pink Wham 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.
Cookie cutter set is pink, but the color can be made to order.
The 3 inch size is pictured. Other sizes are similar proportions.
All cookie cutter sets will be shipped with the US Postal Service.
For the most detail in the cookies, its 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 significantly reduce the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter in the beginning of the recipe known as creaming, it is also pretty important to not mix it too long as mixing it for too long will cause too much air to be incorporated.
When making use of the stamp, please make sure to use the stamper before the cutter. This will make for premium quality detail in the cookie after baked.
A full sheet of instructions and helpful tips comes with every purchase.
We design cutters and stamps because this helps you to modify the thickness of the cookie dough the way you want, and provides you better control of the stamping action (Makes for exquisite detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Pink Wham Cookie Cutter.
1. Cookie Thickness:
How thick are your cookies? 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 vary depending on how thick I feel like making them, however most of the time, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
2. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off it can change the whole recipe when making use of the Pink Wham Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect your dough. Sugar becomes liquid when melted and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
3. 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 stir them all together right upto the point they are combined.
Speaking of liquid, the amount of water in the butter you buy will affect the spreading factor. As for how to know which products have minimal H20, I only experiment with competing butters to see what works best. I have not seen information on the butter making mention of h20 content. Generally, I have found that the cheaper the butter, the higher the water content seems to be. I cant talk about shortening or alternative forms of butter (sorry!), as I do not bake cookies with any other fat than butter.
5. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Baked goods appear like they spread out more when resting on a greasy surface.
6. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Pink Wham Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator 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, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
7. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. In the case ones oven isnt hot enough, the finished baked goods do not set quick enough, and the cookies lose more detail. Also opening your oven up to peek on the progress of the cookies, will cause a loss of temperature and increase spreading.
8. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that cookies baked on a thick baking sheet seem to spread less than on a thin one.
9. Baking Powder:
whatever recipe your using, one should not utilize baking powder with the cookie dough. In the past I would remove it completely 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.