Tips & Tricks
Ensure the dough is rolled to the recommended thickness of 5mm (1/5 inch). 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. Consider using a rolling pin guide ring for assistance in achieving the desired thickness.
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.
If the dough is getting stuck in your cookie cutter, ensure that the rolled-out dough is not too thick. Our cookie cutter is designed for 5mm (1/5 inch) thickness. 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.
To avoid bloated cookies, refrain from using raising agents such as baking powder. Opt 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.
To prevent your cut-out cookies from getting damaged during transfer, consider the following approach. 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.