Cookie Cutters With Imprint : How to Use

Here are some tips for using imprint cookie cutters to achieve the perfect result!🙌

Please watch the video in the end 💗

1.Roll out the dough to about 3/16 - 1/4” thick—this is the perfect thickness for imprint cookie cutters. For the best results, use chilled dough—this makes the cutter easier to use and helps prevent the cookies from spreading too much while baking. If the dough is sticky, lightly dust the rolled-out dough and the cutter with flour if needed (as shown in the video)

2. When cutting out, press more on the outline of the cutter and less on the middle where the imprint is located. If you're using thicker dough and having trouble releasing it from the cutter, gently use a spatula or dinner knife to help 'knock it out,' as shown in the video below.

3. Remove the extra dough and bake. For better shape retention, chill the cutouts in the fridge for 10-15 minutes before baking. This helps the cookies hold their shape better! 🙌 Once baked, you can enjoy them as they are or decorate with icing.

And here is the VIDEO showing all the steps 💗👇

If your cookies puffed up after baking, gently flatten them with a spatula through baking paper—just like in the video below! 😊👇

Find an easy SUGAR COOKIES RECIPE here! 🍪✨

HAPPY BAKING 🫶 🎉