You are currently looking at a Sesame Street Grover Cookie Cutter.
Please email us for cookie cutters made to order.
Every cookie cutter is manufactured by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 inch size is pictured. The other sizes are the same proportions.
All orders will be shipped via USPS.
For the most 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 bake and spread. eliminating the baking powder will significantly reduce the rise in the cookies and help eliminate spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe called creaming, it is very important to not mix it too long as overdoing it will cause undesirable air to be incorporated.
When using the stamper, please make sure to use the stamper before the cookie cutter. This will make for premium quality detail in the finished product.
A complete page of helpful tips and instructions comes with every order.
We design stamps and cutters because this allows you to modify the thickness of the cookie dough the way you want, and provides you premium control of the stamping action (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 Grover Cookie Cutter.
Talking about liquidness, the h20 thats inside the butter purchase will affect the spreading factor. As for how to know which products have minimal H20, so far I have just had to try out different brands to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. Generally, In my experiences less expensive butter is, the higher the water content 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.
2. 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 highly exquisite designs, but I remove it now everytime.
3. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, the longer it takes for the heat in your oven to help the cookies set, 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 quarter inch thick. If you would like a thicker cookie, attempt increasing the degrees of your oven a few degrees to bake them. Each oven and recipe are different, so try out different settings and see what works best.
4. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Sesame Street Grover Cookie Cutter, press out the cookies you want with the cookie cutter and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. 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, even if I have chilled them for minimum one hour. Im wondering if it has something to do with the gluten being overused in the batter.
5. 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 on buttery/greasy slippery areas.
6. Oven Temperature:
Check to make sure your baking equipment actually is at the right temperature by utilizing an ovensafe thermometer. 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 looking inside ones oven to observe the stage of baking the cookies are in, will make the oven lose heat and increase spreading.
7. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off it can change the final cookies when making use of the Sesame Street Grover Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. 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.
8. 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 seem to spread less .
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). Overmixing the butter and sugar will cause too much air to be incorporated. I usually stir them all together right upto the point they are combined.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.