You are currently looking at a Zonk Comic Book Word Cookie Cutter.
Please contact us for cookie cutters made to order.
Every cookie cutter set is manufactured by a Top-of-the-line 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.
Cookie cutter is pink, but the color can be made to order.
The 3 inch size is pictured. Other sizes are similar proportions.
All items will be shipped via the US Post Office.
For the most detail in the cookies, its highly important to keep the cookie batter thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread.Also, eliminating the baking powder will help eliminate the rise in the cookies and help eliminate spreading and loss of detail. When mixing the sugar and butter in the first part of the recipe known by its more technical name creaming, it is pretty important to not mix it for too long as overmixing will cause undesirable air to be incorporated.
When using the stamp, please make sure to use the stamper before the cookie cutter. This will make for the highest level of detail in the cookie after baked.
A complete page of instructions and helpful tips come with each order.
We design stamps and cutters because it helps you to modify the thickness of the cookie dough the way you want, and provides you better control of the stamping action (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 Zonk Comic Book Word Cookie Cutter.
1. Correct Measurements:
Making cookies is akin to a scientific disciplineâ¦ If your measurements are off it can change the whole recipe when making use of the Zonk Comic Book Word Cookie Cutter. For example, Excessive canesugar(Sugar) will affect your dough. Canesugar(sugar) turns into a puddle when heated and greater amounts of melted sugar causes spreading. You canât avoid having some sugar after all, cookies are the topic of discussion.
2. Parchment Paper:
Cover your cookie sheet with wax paper instead of greasing your pan with any type of oil/fat. Baked goods appear like they expand more on buttery/greasy slippery areas.
3. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Zonk Comic Book Word Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has not been been used multiple time, expands at a minimum. Pondering I am might it have to do with the gluten being overused in the batter.
Talking about liquidness, the amount of water in the butter purchase shall dramatically affect the spreading factor. As to finding out which butters have more/less water content, I only experiment with competing butters to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. I have found that the cheaper the butter, more water there seems to be. Shall not speak of margarine or alternative forms of butter (sorry!), as I do not bake cookies with any other fat than butter.
5. Cookie Thickness:
How substantial is the cookie you make? The thicker they are, it takes lengthier amounts of time to assist the baked goods in baking, and the more time they have to spread. Mine are different thicknesses based on my gut feeling, but in general, 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 few degrees to bake them. Every recipe and baking appliance is different, so you will have to play around with this a bit to find out the ideal combination.
6. Incorporating Too Much Air:
Be careful not to mix the butter and sugar too long (Normally the initial part of a recipe 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.
7. Oven Temperature:
Absolutely ensure your oven actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven isnt high enough in temperature, 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 make the oven lose heat and affect cookie spreadage.
8. Baking Sheets:
I might like my shimmering parchment paper, but it seems to me that baking a cookie on substantial parchment paper seem to spread less .
9. Baking Powder:
whatever recipe you are utilizing, do not utilize baking powder in the dough. In the past I would take it out exclusively for more detailed cookies, but I remove it now all the time.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.