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Fred & Friends GINGERDEAD MEN Cookie Cutter/Stamper
|Price:||$6.62 & FREE Shipping on orders over $35. Details|
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- Double sided cookie cutter
- Cuts and stamps 5-1/2-inch tall cookies
- Heavy, durable food-safe plastic
- Perfect for Halloween
- Fun and easy to use
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Style Name: GINGERDEAD MEN
From the Manufacturer
Is This Thing On?
Who are We?
The Rhode Island based Fred team partners with global artists to create well-designed stuff that will put a smile on your face, and doesn’t cost a fortune.
So What's the Story?
We use our vast experience in the gift and home goods industry to bring you unexpected and innovative items. We allow good design to drive our business.
Form Meets Function
Need Something? We've got it! We enjoy taking those daily needs and turning them into intriguing and interactive must-have items that make life more pleasant.
Top Customer Reviews
Cups flour. Bake at 375 for 12 minutes. Works like a charm. If you use glaze to base frost them, let it dry completely and the stamped pattern will show up better. Personally, they look awesome without base frosting. Just the detail is enough. BUY THESE NOW. Pics of my cookies are at anitaHelmet on Twitter.
I also used sugar cookies instead of gingerbread and I used royal icing with neon green food coloring. Came out great. See photo.
I used regular rolled sugar cookie dough, rolled to 1/4" thickness. Stamp the design first, then flip the cookie stamp over and use the cutter side to cut out the little man shape. I was able to fit about 6 cookies per cookie sheet.
Use a thin powdered sugar icing to pipe the skeletal design onto the cookie once cooled... (I put the icing into a ziploc bag, then cut off a very small corner of the bag to make an easy disposable piping bag/tip).
I really like that the cookie cutter and stamper are in one piece - less pieces to store (and lose).
Mine came with a recipe booklet. The recipes look pretty standard, but I elected to use the one posted by another reviewer because it was a shortbread style cookie (no leavening) and I thought it would do a better job of preserving the stamped lines in the dough than the baking-powder leavened recipes in the booklet.
Follow instructions provided in the booklet! If yours is missing:
Roll the dough between sheets of parchment paper.
Chill the dough before stamping & cutting.
Dip cutter/stamp in flour each time you use it.
Stamp first, then cut out to avoid distorting the shape of the cookie.
The lines will fade when you bake them, so make sure you stamp them deeply.
These look so nice you wouldn't have to ice or sugar them at all.
If you want to be precise about icing, you'll need a collection of small icing tips.
I was most successful with #01 tips.
I used Royal Icing which looks good and dries hard but (in my opinion) tastes awful. That didn't seem to stop anyone, though! My colors were pastel because I don't like the bitter flavor that food coloring imparts. Next year I might try using natural dyes--beet root powder, hibiscus flower, etc. I might also try a different icing to see if I can strike a balance between durability and flavor.
A few cookie making tips to make them even more interesting:
1) Make royal icing to fill the skeletons with. Royal icing is basically just confectioner's sugar (aka powdered sugar), meringue powder (much easier to use than trying to use egg whites), and warm water. Basic recipe is 4 cups confectioner's sugar, 3 tablespoons meringue powder (its in the baking isle), and 6 tablespoons water. It should be about the consistency of warm honey when you initially mix it, now whip it until it thickens up. You can then use a spray bottle of water to thin it down enough to easily pour into the cookie depressions (usually about 1 tablespoon extra will do it, but the spray bottle lets you apply it more evenly so you don't get soup in the middle of your bowl and mortar on the outsides). Note: Royal icing and oils do not get along. If you want to flavor your icing, make sure your extract is *NOT* oil based (the icing is water based, the oil based flavor will just float right out of the icing)! I prefer a mix of almond and vanilla myself, but if you want to keep the icing as white as possible make sure to use uncolored flavorings.
2) Use food coloring in the gingerbread mix itself to change it's color. Black food coloring will make your white icing skeleton really pop.Read more ›
Most Recent Customer Reviews
Love these cookie cutters. I followed the enclosed recipe and used tons of flour, and the dough rarely stuck. The cookies looked really cool. Read morePublished 1 day ago by Elizabeth
My granddaughter loves these cookies. So fun when you're learning to count!Published 2 days ago by Niene
Easy to use & makes cute pumpkins. A little hard to clean sometimes but other than that it is an excellent cookie cutter stamp.Published 4 days ago by Amazon Customer
Enjoyed making these for Christmas. I was worried the arms and legs would bust off, but they held up for the most part, and I even made them gluten free. Read morePublished 8 days ago by JR
The detail on these is beautiful and came out perfectly when cooked using a good sugar cookie dough meant for shape cookies. Read morePublished 11 days ago by JG