You are currently looking at a The Flash Logo Cookie Cutter.
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Every cookie cutter is manufactured by a Top-of-the-line 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 3inch size is pictured. The other sizes are the same proportions.
All orders will be shipped with the US Postal Service.
For the best detail in the cookies, its highly important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, eliminating the baking powder will significantly reduce the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the sugar and butter in the beginning of the recipe called creaming, it is important to not mix it too long as overdoing it will cause too much air to be incorporated.
When utilizing the stamper, please make sure to utilize the stamper before the cookie cutter. This will make for the best detail in the finished product.
A complete set of instructions and helpful tips comes with every purchase.
We design cutters and stamps because it allows you to change the thickness of the cookie dough the way you want, and provides you better control of the stamping action (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 The Flash Logo Cookie Cutter.
1. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper lose less detail .
2. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off might it dramatically affect the final cookies when making use of the The Flash Logo Cookie Cutter. For example, Excessive canesugar(Sugar) will affect the cookie batter. Sugar turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some 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 The Flash Logo 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 I have noticed that the very first batch of dough which has not been been used multiple time, spreads the least. Pondering I am if it has something to do with the gluten being overused in the batter.
4. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by using a thermometer suitable for ovens. If your oven is not hot enough, 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 progress of the cookies, will cause a loss of temperature and increase spreading.
5. Baking Powder:
whatever cookbook instruction you are utilizing, one should not utilize baking powder in the dough. I used to take it out exclusively for highly exquisite designs, but I remove it now everytime.
6. Cookie Thickness:
How thick are your cookies? More substantial they are, it takes lengthier amounts of time to help the cookies set, 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 you would like a thicker cookie, 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.
7. 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). Overmixing the butter and sugar shall cause excessive amounts of air to be integrated. Normally I stir them all together right upto the point they are combined.
8. Parchment Paper:
Cover your cookie sheet with wax paper rather than greasing your pan with any type of oil/fat. Cookies seem to spread out more on buttery/greasy slippery areas.
Speaking of liquid, the h20 thats inside the butter you buy will affect the spreading factor. As for how to know which products have minimal H20, I only try out different brands to see what works best. I have not seen information on the butter making mention of h20 content. I have found that less expensive butter is, the higher the water content seems to be. Shall not speak of margarine or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.