You are currently looking at a Tie Fighter Cookie Cutter.
Please contact us for cookie cutters made to order.
All cookie cutters are manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Our cookie cutters are pink, but the color can be made to order.
The 3 in. size is pictured. The other sizes are the same proportions.
All items will be shipped with the US Postal Service.
For the most detail in the cookies, its highly important to keep the cookie batter thin. 1/4 inch is best, the thinner the cookie, it takes less time to bake and spread. eliminating the baking powder will significantly reduce the rise in the cookies and reduce loss of detail and spreading. When mixing the sugar and butter in the first part of the recipe known by its more technical name creaming, it is very important to not mix it for too long as overdoing it will cause excess air to be incorporated.
When using the stamp, please make sure to use the stamper before the cutter. This will make for premium quality detail in the final cookie.
A complete sheet of helpful tips and instructions comes with each order.
We design stamps and cutters because it helps you to modify the thickness of the cookie the way you want, and provides you more 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 Tie Fighter Cookie Cutter.
Talking about liquidness, the amount of water in the butter purchase will affect the spreading factor. As to finding out which products have minimal H20, I only try out different brands to figure out the creme de la creme. I have not found any indication on packaging mentioning percent of water. 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.
2. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than applying any amount of fat and/or oil. Baked goods seem to expand more on buttery/greasy slippery areas.
3. Oven Temperature:
Absolutely ensure your oven really is at the right temperature by utilizing an ovensafe thermometer. If your oven is not hot enough, the finished baked goods do not quickly enough bake, and the cookies lose more detail. Also looking inside ones oven to observe the progress of the cookies, will make the oven lose heat and increase spreading.
4. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper seem to spread less .
5. Correct Measurements:
Baking is like a scienceâ¦ If your measurements are off might it dramatically affect the whole recipe when making use of the Tie Fighter Cookie Cutter. Take for instance, Excessive canesugar(Sugar) will affect your dough. Canesugar(sugar) becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, we are talking about cookies.
6. Cookie Thickness:
How substantial is the cookie you make? The thicker 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 vary depending on how thick I feel like making them, but in general, they are about quarter inch thick. If one prefers a more substantial one, try raising the temperature of ones baking appliance a few degrees to bake them. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
7. Baking Powder:
whatever recipe your using, do not utilize baking powder with the cookie dough. In the past I would take it out exclusively for more detailed cookies, but I remove it now everytime.
8. 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 mix mine just until the ingredients come together.
9. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Tie Fighter Cookie Cutter, press out the cookies you want with the cookie cutter and put them back in the fridge at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears the initial cookie batter 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.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.