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1) Roll cookie dough to 5mm (Doesn’t need to be exact)
Roll cookie dough to 5mm (1/5 inch) thickness. Use included depth measuring pin.
2) Dust with Flour
Dust dough surface and cookie cutter. Don’t be afraid to use alot of Flour!
3) Cut and Shape
Press cookie cutter into the dough to create shapes. Dip the cookie cutter in a bowl of flour after each press to ensure the dough doesn’t stick to the cutter in subsequent use. Carefully put each shape on parchment paper.
4) Bake in Oven
Bake cookies in oven depending on recipe, usually at 170°C (338°F) for 10 minutes. Best way to cook is to check when cookies are starting to look baked.
5) Hand Wash and Air Dry
We recommend soaking the cutters in water before washing with soap. For smaller areas use toothpick. Wash with luke warm or cold water. At around 40°C (104°F) plastic starts to get soft. After washing let cutters dry naturally.
Use our depth measuring tool that is included in the package. If the cut-out details are not clear or deep, it indicates that the dough is rolled too thin. On the other hand, if the dough shows imprints of the crossbars from the cookie cutter, it means the dough is rolled too thick.
- Chill dough
You dough should be already chilled, put dough in freezer for additional 5-10 minutes or in fridge for 20-30 minutes. - Correct dough thickness
Our cookie cutter is designed for 5mm (1/5 inch) thickness, use the included depth measuring tool. If dough is 5mm thick and still sticking, try rolling dough thinner (around 3mm). - Use more flour
Another tip is to dip the cookie cutter into flour before each press and tap off any excess. This helps prevent the dough from sticking to the cutter during subsequent use. Also put flour on the dough.
The rolled-out dough is too thin. The ideal thickness for the rolled-out dough should be 5mm (1/5 inch).
If your dough is cracking, it may be too cold. Allow it to adjust in temperature before rolling. Excessive flour in the recipe can also cause cracking. Add one to two tablespoons of liquid (water, milk, or softened butter) to the dough to help alleviate this issue. Alternatively, use minimal flour while rolling or place parchment paper between the dough and the rolling pin.
To avoid bloated cookies, refrain from using raising agents such as baking powder. Go for plain flour instead of self-raising flour in your recipe.
Chilling the dough cut-outs before baking can help prevent excessive spreading during the baking process. This allows the cookies to retain their shape better.
Try using flour under the dough. Also you can roll out the dough directly on a baking sheet, cut out the shapes, and remove the excess dough while still on the sheet. Then, instead of transferring each individual cookie, you can transfer the entire baking sheet with the cut-out cookies to the baking tray. This method eliminates the risk of damaging the delicate cut-out shapes during transfer.
