You are currently looking at a Sesame Street The Count Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter set is manufactured by a Premium 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
Cookie cutter set is pink, but the color can be made to order.
The 3inch size is shown in the picture. The other sizes are similar proportions.
All orders will be shipped via USPS.
For the highest level of detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inch is best, the thinner the cookie, it takes less time to spread and bake. removing the baking powder will help minimize the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the butter and sugar in the beginning stages of the recipe known by its more technical name creaming, it is really important to not mix it too long as mixing it for too long will cause undesirable air to be incorporated.
When making use of the stamp, ensure to use the stamp before the cutter. This will provide for premium quality detail in the cookie after baked.
A complete set of helpful tips and instructions comes with each and every purchase.
We design cutters and stamps because it allows you to change the thickness of the cookie the way that best suits you, and gives you more control of the stamper (Makes for higher level of 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 The Count Cookie Cutter.
1. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Sesame Street The Count 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 that the very first batch of dough which has not been been used multiple time, expands at a minimum. Pondering I am might it have to do with the gluten in the flour being overworked.
2. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Baked goods seem to spread out more on buttery/greasy slippery areas.
3. Baking Powder:
whatever recipe your using, one should not use baking powder with the cookie dough. In the past I would remove it completely exclusively for more detailed cookies, now I omit it all the time.
4. 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.
5. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are not right it can change the whole recipe when making use of the Sesame Street The Count Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Canesugar(sugar) becomes liquid when melted and more liquid causes spreading. You canât avoid having some sugar after all, we are talking about cookies.
Speaking of liquid, the h20 thats inside the butter you buy 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 different brands to see what works best. I have not found any indication on packaging mentioning percent of water. Generally, In my experiences less expensive butter is, more water there seems to be. Shall not speak of shortening or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
7. Oven Temperature:
Check to make sure your baking equipment really is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven isnt hot enough, the finished baked goods do not set quick enough, and the cookies lose more detail. Also looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and increase spreading.
8. Cookie Thickness:
How substantial is the cookie you make? 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 quarter inch thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a couple degrees. Every recipe and baking appliance is different, so try out different settings and see what works best.
9. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper seem to spread less .
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.