You are currently looking at a Sesame Street Big Bird Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter set is made printed by a high 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 in. size is pictured. The other sizes are the same proportions.
All cookie cutters will be shipped via the US Post Office.
For the best 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. removing the baking powder will help eliminate the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the butter and sugar in the first part of the recipe known by its more technical name creaming, it is also pretty important to not mix it too long as overmixing will cause too much air to be incorporated.
When using the stamp, ensure to use the stamp before the cutter. This will provide for the best detail in the cookie after baked.
A complete set of instructions and helpful tips comes with each order.
We design stamps and cutters because this enables you to change the thickness of the cookie the way you want, and provides you greater control of the stamper (Achieve better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Sesame Street Big Bird Cookie Cutter.
1. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat instead of applying any amount of fat and/or oil. Cookies appear like they expand more when resting on a greasy surface.
2. Baking Sheets:
I might like my shimmering parchment paper, it appears that cookies baked on a thick baking sheet seem to spread less than on a thin one.
3. 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. Normally I stir them all together right upto the point they are combined.
4. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, the longer it takes for the heat in your oven 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, however most of the time, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a few degrees to bake them. Every recipe and baking appliance is different, so try out different settings 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 Sesame Street Big Bird Cookie Cutter, press out the cookies you want with the cookie cutter 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 the initial cookie batter which has only been rolled once, expands at a minimum. Im wondering might it have 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 utilizing a thermometer suitable for ovens. If your oven isnt high enough in temperature, the cookies do not set quick enough, and the cookies have more time to spread. Also remember that opening your oven up to peek on the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
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. In my experiences the cheaper the butter, more water there seems to be. I cant talk about margarine or alternative forms of butter (sorry!), butter is my mainstay friend in the field of baking.
8. Baking Powder:
Whichever recipe you are utilizing, one should not utilize baking powder with the cookie dough. In the past I would take it out only for more detailed cookies, but I remove it now all the time.
9. 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 Sesame Street Big Bird Cookie Cutter. For example, Excessive canesugar(Sugar) will affect the cookie batter. Canesugar(sugar) turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.