You are currently looking at a Splat Comic Book Word Cookie Cutter.
Please contact us for custom orders.
Every cookie cutter set is made printed by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutters are pink, but the color can be made to order.
The 3 inches size is pictured. Other sizes are similar proportions.
All orders will be shipped with the US Postal Service.
For the highest level of detail in the cookies, its highly important to keep the dough thin. 1/4 inch is best, the thinner the cookie, it takes less time to bake and spread.Also, getting rid of the baking powder will help eliminate the rise in the cookies and reduce spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe called creaming, it is also very important to not mix it too long as overdoing it will cause undesirable air to be incorporated.
When utilizing the stamper, please make sure to use the stamper before the cutter. This will provide for premium quality detail in the final cookie.
A complete set of helpful tips and instructions comes with each and every purchase.
We design cutters and stamps because it allows you to modify the thickness of the cookie dough the way that best suits you, and provides you premium control of the stamper (Makes for higher level of detail in the final cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Splat Comic Book Word Cookie Cutter.
1. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods appear like they spread out more when resting on a greasy surface.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right might it dramatically affect the final cookies when making use of the Splat Comic Book Word Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes the cookie batter. Canesugar(sugar) becomes liquid when melted and greater amounts of melted sugar causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
3. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Splat Comic Book Word Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more before baking. In regards to rolling again left over dough â it appears that the very first batch of dough which has only been rolled once, expands at a minimum. Pondering I am if it has something to do with the gluten in the flour being overworked.
Talking about liquidness, the amount of water in the butter you buy shall dramatically affect the spreading factor. As to finding out which butters have more/less water content, 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. In my experiences the cheaper the butter, more water there is present in the product. Shall not speak of margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
5. 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.
6. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper seem to spread less .
7. Baking Powder:
Whichever cookbook instruction you are utilizing, do not utilize baking powder in the dough. In the past I would remove it completely exclusively for highly exquisite designs, now I omit it all the time.
8. Oven Temperature:
Absolutely ensure your baking equipment actually is in the correct degrees fahrenheit by using an ovensafe thermometer. In the case ones oven isnt hot enough, the cookies do not quickly enough bake, and the cookies lose more detail. Also remember that looking inside ones oven to observe the progress of the cookies, will cause a loss of temperature and increase spreading.
9. Cookie Thickness:
How substantial is the cookie you make? More substantial they are, it takes lengthier amounts of time 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 3/4 cm â 1cm thick. If you would like a thicker cookie, try raising the temperature of your oven a few degrees to bake them. Each oven and recipe are different, so you will have to play around with this a bit and see what works best.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.