SIZE GUIDE

The size of each size is calcutated by its biggest side (by width or by height) from one edge to another. For example, the height of Unicorn cutter is 4", width - 3", so the size will be 4" (by height).

You can always contact me if you have any questions about the sizes or you're not sure what size works better for you:)

The overall size of the cutter depens on its shape. Please consider it when you choose the size. And again, you can always contact me if you have any doubts on how the cutters will look comparing by each other. I'm always happy to help!:)

See how some cutters of the same size but of different shapes look comparing to each other on the image above.

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RECIPE: HONEY GINGERBREAD

Honey Gingerbread Cookies smell and taste so delicoius! And it is so easy to make))

INGREDIENTS:

• Butter (cooled) - 3,5 oz (100 g) 

• Flour - 10,5 oz (300 g) (+ flour for rolling)

• Sugar - 3,5 oz (100 g) 

• Corn Starch - (1,5 oz)

• Eggs - 2

• Clear Honey - 100 g (3,5 oz) 

• Baking powder - 1 teaspoon

• Ground Ginger - 1/2 teaspoon

• Ground Cardamon - 1/2 teaspoon

• Ground Cinnamon - 1/2 teaspoon

BEFORE YOU START: 

You should use cold butter to achive desired stucture of the dough. 

Corn starch can be replaced by the same amount of flour, but starch helps to keep cookies soft inside, so it is better to use corn or potato starch.

Use clear (liquid) honey. You can replace honey by any thick syrup (maple syrup won't work for this recipe because it is too liquid).

DIRECTIONS:

• Chop cold butter into small pieces or you can blend it with blender into cold butter spread.
• Whisk together dry ingredients (flour, corn starch, baking powder, sugar, ground ginger, ground cinnamon and ground cardamon).
• Mix together dry ingredients, butter, eggs and honey (with paddle attachment, dough hooks or manually). 

Here is how the dough will look like (crumby).

• Preheat the oven to 180 C. 

• Roll the dough out (preferrably with cool hands as this dough doesn't like the warmth).

• Wrap the dough in the plastic wrap and leave to chill in the fringe for about 1 hour (or longer).

• Roll the dough to 3/16" - 1/4" thickness on a lightly floured surface and cut the desired shapes using cookie cutters. Flour the top and the bottom of the dough if it starts to stick. 

• Put the cookies on the parchment paper in the oven and bake for 7-9 minutes or until they are firm or slightly golden-brown. 
• Let the cookies chill for several minutes. You can decorate cookies with icing or just eat it:)

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TIPS: CUTTERS WITH IMPRINT

SOME TIPS ON USAGE OF CUTTERS WITH IMPRINT

1. Roll out the dough. Optimal thickness is 3/16-1/4”. Use some extra flour on the top if the dough is sticky. The dough should be cooled for the better result.
2. Cut out. When cutting, try to press on the outline of the cutter, not on the internal imprint. 
3. Remove the extra dough around. 

CUTTERS USED: 

ICE CREAM 5 CUTTER WITH IMPRINT

BABY 2 CUTTER WITH IMPRINT

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RECIPE: Super Easy Sugar Cookies Recipe

The easiest sugar cookie recipe with minimum ingredients to bake the delicious homemade cookies.
You will need:

• Butter - 200 g (7 oz)

• Flour - 2,5 cup

• Sugar - 200 g (7 oz)

• 1 Egg (large)

• Baking powder - 1/2 teaspoon

STEP 1 : MIX BUTTER + SUGAR + EGG (beat on medium speed)

STEP 2: MIX FLOUR + BAKING POWDER

STEP 3: MIX ALL THE INGREDIENTS (beat on slow speed)

STEP 4: COOL THE DOUGH IN THE FRINGE (30-40 MIN)

STEP 5: ROLL OUT THE DOUGH AND CUT USING COOKIE CUTTERS

STEP 6: BAKE IN THE OVEN 8-10 MIN (180 C)

OPTIMAL THICKNESS OF THE DOUGH IS 3/16"-1/4"

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