You are currently looking at a Tie Fighter Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter is manufactured by a Premium 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 3 inch size is shown in the picture. Other sizes are similar proportions.
All cookie cutters will be shipped via the US Post Office.
For the most detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, the less time it takes to spread and bake. eliminating the baking powder will significantly reduce the rise in the cookies and reduce loss of detail and spreading. When mixing the butter and sugar in the beginning of the recipe known by its more technical name creaming, it is pretty important to not mix it too long as mixing it for too long will cause excess air to be incorporated.
When making use of the stamp, ensure to utilize the stamper before the cookie cutter. This will make for the best detail in the final cookie.
A full sheet of instructions and helpful tips comes with every purchase.
We design stamps and cutters because it enables you to modify the thickness of the cookie the way that best suits you, and gives you better control of the stamper (Achieve 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 Tie Fighter Cookie Cutter.
1. Chill the Dough:
after one has prepared the cookie batter and it has rested for at least an hour, Using the Tie Fighter Cookie Cutter, cut your cookie shapes out and put them back in the fridge for at least an hour or more previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has only been rolled once, expands at a minimum, even if I have chilled them for minimum one hour. Pondering I am might it have to do with the gluten in the flour being overworked.
2. Baking Sheets:
It may be that I simply like my shiny, new baking sheets, it appears that cookies baked on a thick baking sheet seem to spread less .
3. 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. I usually stir them all together right upto the point they are combined.
4. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by utilizing an ovensafe thermometer. If your oven isnt high enough in temperature, the finished baked goods do not set quick enough, and the cookies have more time to spread. Also opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
Talking about liquidness, the amount of water in the butter you buy will affect the spreading factor. As to finding out which products have minimal H20, so far I have just had to try out competing butters 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 shortening or other types of fat (sorry!), butter is my mainstay friend in the field of baking.
6. Parchment Paper:
Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies appear like they expand more when resting on a greasy surface.
7. Cookie Thickness:
How thick are your cookies? More substantial they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the more time they have to spread. Mine vary depending on how thick I feel like making them, however most of the time, they are about 3/4 cm â 1cm thick. If one prefers a more substantial one, try raising the temperature of ones baking appliance a couple degrees. Every recipe and baking appliance is not the same, so try out different settings and see what works best.
8. Baking Powder:
Whichever recipe you are utilizing, one should not utilize baking powder in the dough. I used to take it out only for more detailed cookies, but I remove it now everytime.
9. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right might it dramatically affect the whole recipe when making use of the Tie Fighter Cookie Cutter. Take for instance, too much sugar changes the cookie batter. Canesugar(sugar) becomes liquid when melted and more liquid causes spreading. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.