You are currently looking at a Pokemon Charmander Cookie Cutter.
Please message us for custom orders.
All cookie cutters are manufactured by a 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 pictured. The other sizes are similar proportions.
All items will be shipped with USPS.
For the best 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 bake and spread. eliminating the baking powder will significantly reduce the rise in the cookies and help eliminate loss of detail and spreading. 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 undesirable air to be incorporated.
When utilizing the stamp, please make sure to use the stamper before the cutter. This will make for the best detail in the finished product.
A full sheet of instructions and helpful tips comes with each purchase.
We design stamps and cutters because this allows you to change the thickness of the cookie dough the way that best suits you, and gives you greater control of the stamping action (Achieve better detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Pokemon Charmander Cookie Cutter.
1. Chill the Dough:
after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Pokemon Charmander Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has not been been used multiple time, spreads the least. Im wondering might it have to do with the gluten in the flour being overworked.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right it can change the final cookies when making use of the Pokemon Charmander Cookie Cutter. For example, Excessive canesugar(Sugar) will affect the cookie batter. Canesugar(sugar) becomes liquid when melted 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, it appears that baking a cookie on substantial parchment paper lose less detail .
4. Baking Powder:
whatever cookbook instruction your using, one should not utilize baking powder in the dough. In the past I would remove it completely exclusively for more detailed cookies, now I omit it all the time.
5. 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 greater amount of time to lose detail. Mine vary depending on how thick I feel like making them, 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 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.
6. Oven Temperature:
Absolutely ensure your baking equipment actually is at the right temperature by utilizing a thermometer suitable for ovens. In the case ones oven is not hot enough, the finished baked goods dont set quick enough, and the cookies lose more detail. Also looking inside ones oven to observe the stage of baking the cookies are in, will cause a loss of temperature and affect cookie spreadage.
7. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies seem to expand more when resting on a greasy surface.
8. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe 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.
Talking about liquidness, the h20 thats inside 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 figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. I have found that the cheaper the butter, more water there seems to be. Shall not speak of shortening or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.