You are currently looking at a Sesame Street Elmo Cookie Cutter.
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Every cookie cutter is made printed 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 3 in. size is pictured. Other sizes are the same proportions.
All items will be shipped via USPS.
For the best detail in the cookies, its important to keep the cookie batter thin. 1/4 inch is best, the thinner the cookie, the less time it takes to spread and bake. eliminating the baking powder will assist in minimizing the rise in the cookies and reduce spreading and loss of detail. When mixing the butter and sugar in the first part of the recipe called creaming, it is really important to not mix it for too long as mixing it for too long will cause undesirable air to be incorporated.
When making use of the stamper, please make sure to use the stamp before the cookie cutter. This will make for premium quality detail in the finished product.
A complete sheet of instructions and helpful tips comes with every order.
We design stamps and cutters because it allows you to modify the thickness of the cookie dough the way that best suits you, and gives you greater control of the stamper (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 Sesame Street Elmo 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 isnt high enough in temperature, 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 affect cookie spreadage.
2. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies appear like they expand more on buttery/greasy slippery areas.
Talking about liquidness, the amount of water in the butter you buy will affect the spreading factor. As to finding out which products have minimal H20, so far I have just had to experiment with different brands to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. Generally, I have found that less expensive butter is, the higher the water content is present in the product. I cant talk about shortening or alternative forms of butter (sorry!), as I do not bake cookies with any other fat than butter.
4. 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). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually stir them all together right upto the point they are combined.
5. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the greater amount of time to lose detail. Mine are different thicknesses based on my gut feeling, but in general, they are about 3/4 cm â 1cm thick. If one prefers a more substantial one, try raising the temperature of ones baking appliance a couple degrees. Each oven and recipe are not the same, so try out different settings to find out the ideal combination.
6. Baking Powder:
whatever cookbook instruction you are utilizing, do not utilize baking powder with the cookie dough. I used to take it out exclusively for more detailed cookies, but I remove it now all the time.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Sesame Street Elmo Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has only been rolled once, spreads the least. Pondering I am might it have to do with the gluten in the flour being overworked.
8. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, but it seems to me that cookies baked on a thick baking sheet lose less detail than on a thin one.
9. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is off might it dramatically affect the final cookies when making use of the Sesame Street Elmo Cookie Cutter. For example, Excessive canesugar(Sugar) will affect your dough. 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.