You are currently looking at a R2D2 Cookie Cutter.
Please contact us for cookie cutters made to order.
All cookie cutters are manufactured by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3inch size is pictured. The other sizes are similar proportions.
All cookie cutter sets will be shipped via the US Post Office.
For the best detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to spread and bake. getting rid of the baking powder will help minimize the rise in the cookies and help eliminate loss of detail and spreading. When mixing the sugar and butter in the first part of the recipe called creaming, it is also important to not mix it too long as overdoing it will cause excess air to be incorporated.
When using the stamper, please make sure to utilize the stamp before the cookie cutter. This will provide for the highest level of detail in the cookie after baked.
A complete page of helpful tips and instructions come with each and every order.
We design cutters and stamps because this enables you to modify the thickness of the cookie the way you want, and gives you greater 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 R2D2 Cookie Cutter.
1. Oven Temperature:
Absolutely ensure your baking equipment actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven is not high enough in temperature, the cookies do not quickly enough bake, and the cookies lose more detail. Also remember that looking inside ones oven to observe the stage of baking the cookies are in, will cause a loss of temperature and affect cookie spreadage.
Talking about liquidness, the amount of water in the butter purchase shall dramatically affect the spreading factor. As for how to know which butters have more/less water content, so far I have just had to experiment with 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. I cant talk about shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
3. Parchment Paper:
Cover your cookie sheet with wax paper instead of applying any amount of fat and/or oil. Baked goods appear like they spread out more when resting on a greasy surface.
4. Cookie Thickness:
How thick are your cookies? More substantial they are, it takes lengthier amounts of time to help the cookies set, 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 3/4 cm â 1cm thick. If one prefers a more substantial one, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Every recipe and baking appliance is not the same, so try out different settings to find out the ideal combination.
5. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is off might it dramatically affect the whole recipe when making use of the R2D2 Cookie Cutter. For example, too much sugar will affect your dough. Sugar becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, we are talking about cookies.
6. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the R2D2 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 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.
7. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough called creaming). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
8. Baking Powder:
Whichever recipe your using, do not use baking powder in the dough. In the past I would take it out exclusively for highly exquisite designs, but I remove it now all the time.
9. 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 lose less detail .
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.