Shape cutter: how to make them not stick?


confettine

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I've made my first batch of cookies with cookie cutter the other day, thanks to the wonderful people of this forum. The dough would not stop sticking to the cutters though, making it hard to get the shape out. I had to press and try different things and the cookie would sometimes loose its shape.

And then the chocolate chip cookie melted a bit more in the oven and lost a bit more shape...

But mostly I wonder, why did it stick so much? Am I supposed to oil the cutters? Water them? Flour them? What are the tricks? Is my cookie dough the problem?

What else should I know?
 
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Diane Lane

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I've always kept a bowl of flour handy to dip them in, that should help with the sticking. It doesn't have to be very deep, just enough to press the cookie cutters into, so the whole inside edges get a light coating. Make sure you shake it off when you take the cutters out, so the cookies don't taste of flour. Congrats on your first batch of cookie cutter cookies!
 

confettine

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I've always kept a bowl of flour handy to dip them in, that should help with the sticking. It doesn't have to be very deep, just enough to press the cookie cutters into, so the whole inside edges get a light coating. Make sure you shake it off when you take the cutters out, so the cookies don't taste of flour. Congrats on your first batch of cookie cutter cookies!

Ok, thanks! I was trying before to have water on the cutters, I don't know why I thought it'd help... But I'll be happy to try it with flour! Now I have an excuse to make a second batch of those amazing cookies tomorrow!!! :D :D (I'm really too happy about the thought!)

I also am eagerly anticipating that, if the dough does not stick, the washing of the cutters should be easier! That sounds like a dream n___n

My first batch somehow did not hold too good the shape. It was chocolate chips cookies (with a recipe for cutters), and they melted a bit down from the shape I gave them. The very original recipe called for 2 and a half cups of flour, but the blog said to make two and work your way up. I did not work my way up, since it was already sort of tough to mix, so I think it might have been the problem? But the cookies were so delicious I'm afraid to put more flour in!

Anyway thank you a lot for the tip!
 

Diane Lane

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Ok, thanks! I was trying before to have water on the cutters, I don't know why I thought it'd help... But I'll be happy to try it with flour! Now I have an excuse to make a second batch of those amazing cookies tomorrow!!! :D :D (I'm really too happy about the thought!)

I also am eagerly anticipating that, if the dough does not stick, the washing of the cutters should be easier! That sounds like a dream n___n

My first batch somehow did not hold too good the shape. It was chocolate chips cookies (with a recipe for cutters), and they melted a bit down from the shape I gave them. The very original recipe called for 2 and a half cups of flour, but the blog said to make two and work your way up. I did not work my way up, since it was already sort of tough to mix, so I think it might have been the problem? But the cookies were so delicious I'm afraid to put more flour in!

Anyway thank you a lot for the tip!
Chocolate chip cookies aren't usually designed for cutters. I'm not a baking expert, but I think the recipes are concocted with the end product in mind, and perhaps the dough has to be thicker (probably requires more flour up front) in order so they will retain their shapes. What I'd probably do is look at that recipe versus the recipe for cookie cutter cookies and see how the proportions differ. Maybe you can adjust them slightly so the cookie dough will be firmer, and that could give you a better end result. I didn't even catch the chocolate chip part in your initial post, I was more focused on the cookie cutter part, but the type of dough is probably the issue.
 

confettine

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Chocolate chip cookies aren't usually designed for cutters. I'm not a baking expert, but I think the recipes are concocted with the end product in mind, and perhaps the dough has to be thicker (probably requires more flour up front) in order so they will retain their shapes. What I'd probably do is look at that recipe versus the recipe for cookie cutter cookies and see how the proportions differ. Maybe you can adjust them slightly so the cookie dough will be firmer, and that could give you a better end result. I didn't even catch the chocolate chip part in your initial post, I was more focused on the cookie cutter part, but the type of dough is probably the issue.
Yeah, it could be. But like I said; the recipe is s'posed to be for cookie-cutters. And it was delicious. I'll add a bit of flour this time -- I might have to just keep making the same recipe until I get it just right ;)

(I know, your suggestion might be faster. But... hahaha.... )
 

ChesterV

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Depends on the cookie dough and what your personal preferences are.

My granny used flour, as described above.
I've known some people to keep a bowl of cooking oil nearby and use that instead of flour.
(you just want a bowl with a flat bottom and put just enough oil in the bowl to touch the bottom of the cookie cutter....you dont want too much oil, as the edges of the cookie may burn)

Super "wet" or super loose dough is better with the flour method.
Hard, rolled out, or stiff dough can handle the oil method.

Also, plastic cutters usually stick less than the metal ones.

One trick, if you don't want to use flour or oil, is to roll out your cookie dough on a flat cookie pan covered with plastic wrap. Once you have it rolled out onto the pan in the thickness you want, cover it with another layer of plastic wrap and then stick it in the freezer for 5 minutes. Peel the top plastic off and use the cookie cutter.
The dough should be cooled down enough to handle with a cookie cutter. You can even freeze the dough if you want too.

"Wet" dough's and loose dough's will usually always loose their shapes when baked. Stiff, floury dough's will usually hold their shapes the best. If you want to make some shaped chocolate chip cookies, I would suggest using a sugar cookie dough and add choco chips to that.....they should hold their shape a little better.

Or..........you could be lazy like me, and buy shaped cookie baking pans..........LOL





 
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Diane Lane

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Depends on the cookie dough and what your personal preferences are.

My granny used flour, as described above.
I've known some people to keep a bowl of cooking oil nearby and use that instead of flour.
(you just want a bowl with a flat bottom and put just enough oil in the bowl to touch the bottom of the cookie cutter....you dont want too much oil, as the edges of the cookie may burn)

Super "wet" or super loose dough is better with the flour method.
Hard, rolled out, or stiff dough can handle the oil method.

Also, plastic cutters usually stick less than the metal ones.

One trick, if you don't want to use flour or oil, is to roll out your cookie dough on a flat cookie pan covered with plastic wrap. Once you have it rolled out onto the pan in the thickness you want, cover it with another layer of plastic wrap and then stick it in the freezer for 5 minutes. Peel the top plastic off and use the cookie cutter.
The dough should be cooled down enough to handle with a cookie cutter. You can even freeze the dough if you want too.

"Wet" dough's and loose dough's will usually always loose their shapes when baked. Stiff, floury dough's will usually hold their shapes the best. If you want to make some shaped chocolate chip cookies, I would suggest using a sugar cookie dough and add choco chips to that.....they should hold their shape a little better.

Or..........you could be lazy like me, and buy shaped cookie baking pans..........LOL





I've see the shaped cookie pans, but have never tried them. It might be an easier way, especially depending on how they work. I don't know if you put a ball of dough in them and clean off the outsides, but that seems the easiest way.
 

cookiesfromhome

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Sickness depends upon your dough. You can add flour that is the best solution for this as above members discussed.Another best option use cookies shaped pans.
 

confettine

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Depends on the cookie dough and what your personal preferences are.

My granny used flour, as described above.
I've known some people to keep a bowl of cooking oil nearby and use that instead of flour.
(you just want a bowl with a flat bottom and put just enough oil in the bowl to touch the bottom of the cookie cutter....you dont want too much oil, as the edges of the cookie may burn)

Super "wet" or super loose dough is better with the flour method.
Hard, rolled out, or stiff dough can handle the oil method.

Also, plastic cutters usually stick less than the metal ones.

One trick, if you don't want to use flour or oil, is to roll out your cookie dough on a flat cookie pan covered with plastic wrap. Once you have it rolled out onto the pan in the thickness you want, cover it with another layer of plastic wrap and then stick it in the freezer for 5 minutes. Peel the top plastic off and use the cookie cutter.
The dough should be cooled down enough to handle with a cookie cutter. You can even freeze the dough if you want too.

"Wet" dough's and loose dough's will usually always loose their shapes when baked. Stiff, floury dough's will usually hold their shapes the best. If you want to make some shaped chocolate chip cookies, I would suggest using a sugar cookie dough and add choco chips to that.....they should hold their shape a little better.

Or..........you could be lazy like me, and buy shaped cookie baking pans..........LOL






Wow, I've seen this kind of pans before, but somehow I never imagined they were made for cookies! >< hahaha

But I wanted to make cutters cookie 'cause I bought really adorable shapes at IKEA on discount :) It's good to know that more flour has a better chance of holding up.
I'll try that then.

Thanks a lot! :) Even solved a question I didn't even know I had (about cookie pans!) XD
 

Tina Nord

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Keep a bowl of flour handy to dip your cutters in and make sure that your dough is cold. When the dough starts to warm up from being handled that is one reason you end up with a sticky mess. I always use the hollow cutters and then decorate the cookies with frosting and other edibles.
 

CherylTorrie

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I agree that flour is typically the key to keeping the dough off your cookie cutters. I have never tried to cut a moist dough like chocolate chip though. Typically, when I make them I use a scoop and they come out round. For Christmas last year my daughter-in-law bought me the scoop that is soft on the bottom so I can just push them out of the scoop. It works great.
scoop.jpg
 
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ChesterV

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I also use scoops.......for cookies, cupcakes, anything that needs to be measured like that....

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