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Cookie Cutter Tips

Cookie Smut cookie cutters are 3D printed. They are designed with a cutting wall of about 1/2 inch high (minus the handle) and a cutting edge that tapers down to 0.4 mm to give the the cleanest cuts possible from a 3D printed cookie cutter.

Here are some tips and tricks for getting the best results with Cookie Smut cookie cutters.

General Tips

  • Roll out your dough as evenly as possible. We love the Joseph Joseph rolling pin with guide rings to get perfectly even dough every time. The standalone cutters are designed to work with dough up to 1/2 inch thick. The one-piece embossed cutters are designed to work best with dough 1/4 inch thick. The two piece embossed cutters are designed to work with dough from 1/4 inch up to 1/2 inch thick
  • We love rolling out cookies between 2 sheets of parchment paper as opposed to using a floured work surface. This means no additional flour is being incorporated into the dough and also your rolled out dough is easy to move around by grabbing the parchment paper. We use these pre-cut parchment sheets that fit our sheet pans perfectly.
  • For the cleanest cuts, we recommend cutting on chilled dough. This can be accomplished either by grabbing chilled dough straight from the fridge and rolling it out quickly enough so that the dough is still pretty chill during cutting. Or, if your dough is rolled out onto a sheet of parchment that fits your baking sheet, you can place your dough and parchment onto the sheet and pop the whole sheet into the fridge for 10 minutes or in the freezer for 5 minutes
  • For really intricate cookie cutter designs (such as our tarantula) or for designs where precision really matters (such as our celebrity cookie cutters) we like to cut out all the shapes on a baking sheet and BEFORE removing either the cut cookies or the excess dough, put the whole sheet into the freezer for at least 10 minutes. Then the shapes can be "popped" out of the frozen dough and they will keep their shape perfectly.
  • To prevent the dough sticking to the cutter, dip the cutter into some flour or corn starch. Using chilled dough also prevents sticking.
  • We like to freeze all of our cookies before baking as extra insurance against spreading

Tips for one-piece embossed cutters

  • Our one-piece embossed cutters are designed to work with dough 1/4 inch thick. If the design is coming out faintly, the dough is too thick. If the dough is too thin, the embossed portion may weaken or tear the dough
  • We highly highly highly recommend only stamping on dough that is quite chill, but not frozen. This gives clearer impressions and prevents sticking

Tips for two-piece embossed cutters

  • Our newer embossed cutters are designed as two separate pieces: a cutter and a stamp. Not only does this allow us to manufacture even more detailed designs (like the celebrity cutters) but it also allows for more flexibility in what dough thickness you can use compared to the one-piece cutters. 
  • The two-piece cutters work best with dough at least 1/4 inch thick and up to 1/2 inch thick.
  • For very intricate stamp designs, we actually recommend dusting the surface of the dough with corn starch (preferred) or flour rather than dusting the stamp itself. We find this gives the most even coverage
  • We highly highly highly recommend only stamping on dough that is quite chill, but not frozen. This gives clearer impressions and prevents sticking
  • We recommend pressing the stamp down first and while the stamp is still down, positioning the cutter around it. If you were to stamp second, the downward pressure of applying the stamp might mess up the edges of the cookie.