You are currently looking at a San Francisco 49ers Cookie Cutter.
Please email us for custom orders.
All cookie cutters are manufactured by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3inch size is shown in the picture. Other sizes are similar proportions.
All orders will be shipped with USPS.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inch is best, the thinner the cookie, it takes less time to bake and spread. eliminating the baking powder will help minimize the rise in the cookies and significantly reduce loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe known by its more technical name creaming, it is also very important to not mix it for too long as overdoing it will cause undesirable air to be incorporated.
When using the stamper, ensure to utilize the stamper before the cutter. This will make for the best detail in the finished product.
A full set of helpful tips and instructions comes with each purchase.
We design stamps and cutters because it helps you to change the thickness of the cookie the way that best suits you, and provides you better control of the stamping action (Makes for better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the San Francisco 49ers Cookie Cutter.
1. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are not right it can change the whole recipe when making use of the San Francisco 49ers Cookie Cutter. Take for instance, too much sugar will affect the cookie batter. Canesugar(sugar) becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
2. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, it takes lengthier amounts of time to help the cookies set, and the greater amount of time to lose detail. Mine are different thicknesses based on my gut feeling, but in general, they are about quarter inch thick. If one prefers a more substantial one, attempt increasing the degrees of your oven a couple degrees. Each oven and recipe are different, so you will have to play around with this a bit to find out the ideal combination.
Talking about liquidness, the amount of water in the butter you buy will affect the spreading factor. As to finding out which butters have more/less water content, I only 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. Generally, I have found that the cheaper the butter, more water there is present in the product. I cant talk about margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
4. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by using an ovensafe thermometer. In the case ones oven isnt hot enough, the finished baked goods dont quickly enough bake, and the cookies have more time to spread. Also remember that looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and increase spreading.
5. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that cookies baked on a thick baking sheet lose less detail .
6. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the San Francisco 49ers Cookie Cutter, cut your cookie shapes out and put them back in the fridge at a minimum of 60 minutes before baking. In regards to rolling again left over dough â it appears the initial cookie batter which has only been rolled once, expands at a minimum. Pondering I am might it have to do with the gluten being overused in the batter.
7. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Cookies seem to spread out more on buttery/greasy slippery areas.
8. Baking Powder:
whatever recipe your using, one should not use baking powder in the dough. In the past I would take it out only for highly exquisite designs, but I remove it now everytime.
9. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Normally the initial part of a recipe called creaming). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. Normally I mix mine just until the ingredients come together.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.