Cooking Do you have any cookie recipies for detailed cutter?

[Dimplenose]

I've got a Mickey Mouse cookie cutter that has his features on it but I can't find a recipe that doesn't stick to all the details.

I'd be grateful if anyone has a non-sticky recipe they could share that might work with this cutter.

 

[Telynn]

I don't have a non-sticky recipe, but I have these tips:
1. make sure your dough is extremely cold (I roll part of my dough out on the back of a large cookie sheet and stick in the refrigerator before I use the detailed cookie cutters)
2. Spray cookie cutter with cooking spray or lightly brush with oil then dip in flour.

Hope it helps!

 

[Dimplenose]

Thanks for the advice. I managed to get the cookies out of the cutter. Unfortunately my beautifully cut cookies spread in the oven losing all their detail.

Oh well, at least I'm part way to getting it right.

P.S. They tasted good even if they didn't look right!!

 

[MazdaUK]

Try baking them on a pizza stone When I was a PCC I used to take batches of spritz cookies made using the cookie press, and show how the ones on the stone stayed pale and kept their shape while the ones on a normal baking sheet spread and went more brown at the edges.

I've got some gingerbread cutters and a Pudsey Bear (the Children in Need mascot) cutter with detail like that and I often have a problem unless I use the stone (but I have had the same problem with them sticking - DS had some Bob the Builder ones similar). Try a sugar cookie recipe maybe. Or Nigella has a "rainy day" cookie recipe which might be OK - I've not made it for a while, and I seem to remember the dough was a pain to make but once made fairly good-tempered.

 

[snookhams]

we use this recipe with the kids at school 25g sugar, 50g butter, 75g plain flour - cream together sugar and butter and add flour, rest in the fridge for about 15 mins, when rolled out have a cereal bowl with a small amount of flour in, dip cutter in flour after each cut, this should help the cutter slide out of the dough. Colouring and flavouring can be added to dough when mixing if you want.

 

[Telynn]

Here's the rolled sugar cookie recipe I use (from Wilton):

1 cup unsalted butter, softened
1 egg
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Makes approximately 3 dozen cookies.

Recipe may be doubled.

Variations: Substitute 2 tsp Orange or Lemon extract for the Vanilla and Almond extracts.