You are currently looking at a Pokemon Jigglypuff Cookie Cutter.
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Every cookie cutter set is made printed by a Premium 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 3inch size is shown in the picture. Other sizes are similar proportions.
All cookie cutter sets will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, removing the baking powder will help minimize the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the beginning stages of the recipe called creaming, it is also very important to not mix it too long as overdoing it will cause undesirable air to be incorporated.
When using the stamper, ensure to utilize the stamper before the cookie cutter. This will make for premium quality detail in the final cookie.
A full sheet of instructions and helpful tips come with every order.
We design stamps and cutters because this helps you to modify the thickness of the cookie the way that best suits you, and gives you better control of the stamper (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 Pokemon Jigglypuff Cookie Cutter.
1. Baking Powder:
whatever recipe you are utilizing, do not use baking powder in the dough. In the past I would remove it completely exclusively for highly exquisite designs, now I omit it all the time.
2. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
3. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right might it dramatically affect the whole recipe when making use of the Pokemon Jigglypuff Cookie Cutter. Take for instance, too much 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, cookies are the topic of discussion.
4. Cookie Thickness:
How substantial is the cookie you make? More substantial 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 you would like a thicker cookie, attempt increasing the degrees of your oven a few degrees to bake them. Every recipe and baking appliance is not the same, so you will have to play around with this a bit and see what works best.
5. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Pokemon Jigglypuff Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge for at least an hour or more before baking. In regards to rolling again left over dough â it appears that the very first batch of dough which has not been been used multiple time, expands at a minimum. Im wondering if it has something to do with the gluten in the flour being overworked.
6. Oven Temperature:
Check to make sure your oven actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. If your oven isnt hot enough, the cookies dont quickly enough bake, and the cookies lose more detail. Also remember that looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and increase spreading.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect issues of cookie spread. As to finding out 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. I have found that less expensive butter is, the higher the water content is present in the product. Shall not speak of margarine or alternative forms of butter (apologies!), as I do not bake cookies with any other fat than butter.
8. 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). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.
9. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Baked goods seem to spread out more on buttery/greasy slippery areas.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.