You are currently looking at a Zap Comic Book Word Cookie Cutter.
Please contact us for cookie cutters made to order.
All cookie cutters are made printed by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutter set is pink, but the color can be made to order.
The 3inch size is pictured. The other sizes are the same proportions.
All cookie cutter sets will be shipped with USPS.
For the highest level of detail in the cookies, its important to keep the dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to spread and bake.Also, getting rid of the baking powder will assist in minimizing 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 also known as creaming, it is also important to not mix it too long as overmixing will cause undesirable air to be incorporated.
When utilizing the stamper, ensure to utilize the stamp before the cookie cutter. This will make for premium quality detail in the final cookie.
A complete page of helpful tips and instructions comes with each and every order.
We design stamps and cutters because this allows you to modify the thickness of the cookie the way you want, and gives you more control of the stamper (Achieve exquisite detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Zap Comic Book Word Cookie Cutter.
1. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe 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.
2. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off it can change the final cookies when making use of the Zap Comic Book Word Cookie Cutter. Take for instance, Excessive canesugar(Sugar) changes your dough. Sugar becomes liquid when melted and greater amounts of melted sugar increases loss of detail. You must have some canesugar(sugar) after all, cookies are the topic of discussion.
3. Oven Temperature:
Absolutely ensure your baking equipment really is at the right temperature by utilizing an ovensafe thermometer. In the case ones oven is not hot enough, the finished baked goods dont 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 affect cookie spreadage.
4. Chill the Dough:
Once you have made the dough and it has rested for at least an hour, Using the Zap Comic Book Word Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator for at least an hour or more before baking. Regarding re-rolling dough scraps â I have noticed the initial cookie batter which has not been been used multiple time, spreads the least, even if I have chilled them for minimum one hour. Pondering I am might it have to do with the gluten being overused in the batter.
5. 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 when resting on a greasy surface.
Talking about liquidness, the amount of water in the butter purchase shall dramatically affect issues of cookie spread. As to finding out which products have minimal H20, so far I have just had to try out competing butters to see what works best. I have not seen information on the butter making mention of h20 content. I have found that the cheaper the butter, more water there is present in the product. I cant talk about margarine or other types of fat (sorry!), as I do not bake cookies with any other fat than butter.
7. Baking Powder:
whatever recipe your using, one should not utilize baking powder in the dough. I used to remove it completely only for highly exquisite designs, but I remove it now all the time.
8. Cookie Thickness:
How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven to help the cookies set, 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, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Each oven and recipe are different, so try out different settings to find out the ideal combination.
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.