HERE ARE SOME TIPS ON USAGE OF CUTTERS WITH IMPRINT TO ACHIEVE PERFECT RESULT 🙌 Please watch the video in the end 💗
1.Roll out the dough about 3/16-1/4” deep. This is a perfect depth for cookies with imprint. For better result please use chilled dough - this way the cutter will be much easier to use and it will also prevent the cookies from spreading too much during the baking. If the dough is sticky, you can also pour a little bit of flour on the top of the rolled out dough and on the cutter if needed (like on the video in the end).
2. Cut out. When cutting out, try to press more on the outline part of the cutter, and less on the middle part where imprint is located. If you are using thicker dough and have difficulties with releasing the dough out of the cutter, please use a spatula or dinner knife to "knock it out" like shown in the video below.
3. Remove extra dough around and bake. Before backing you can also put the cut out in the fridge for 10-15 minutes to chill. This way the cookies will keep the shape better 🙌 When cookies are ready, you can leave them as they are or decorate with icing.
And here is the VIDEO showing all the steps 💗👇
And the last one) If your cookies got "puffy" after the baking, you can flatten them with the spatula through baking paper, like on the video below 😊👇
HAPPY BAKING 🫶 🎉