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Product Description
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| Halloween Cookie Cutter Set | Thanksgiving Cookie Cutter Set | Christmas Cookie Cutter Set | Snowflake Cookie Cutters Set | Christmas Cookie Cutters and Stamps | |
| New product | ✓ | ✓ | ✓ | ✓ | ✓ |
| High quality | ✓ | ✓ | ✓ | ✓ | ✓ |
Videos
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Christmas Cookie Cutter Set
Crethinkaty
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0:57
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Crethinkaty Christmas Cookie Cutter Set
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Crethinkaty 3pcs Christmas cookie cutters
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Crethinkaty Christmas Cookie Cutters
Crethinkaty
I've used a lot of cookie stamps. With cookie stamps, recipe choice is important. The recipe you use can't be the kind that spreads a lot during baking or that is sticky before baking. If your recipe makes a sticky dough, it will stick to the stamp and cutter, of course. If your recipe makes a dough that spreads a lot in the oven, then the stamped lines may diminish or disappear during baking.For my test of the Crethinkaty Christmas Cookie Cutter Set, I used my chocolate sandwich cookie recipe that is made with vegetable shortening as the fat. (Other ingredients also affect how much a cookie spreads in the oven, but in this recipe it's mainly the vegetable shortening that keeps the cookies from spreading.) My dough before baking is like a dense Play-Doh, easy to move around with my fingers but heavy enough to work with, and it is not at all sticky. Any time I'm using cookie cutters or cookie stamps, I use one of my recipes that have this Play-Doh-ish texture of dough. With these doughs, I don't need to use any extra flour or oil sprays on the dough or cutters or stamps. These doughs bake into a cookie that holds its shape but is still soft to bite and has its full flavor, not contaminated by extra flour or oil that people often add to prevent sticking. For this test, I'm making the chocolate ones. I'm using regular chocolate instead of black so it will be easier to see the stamp shapes in the photos of the finished cookies.When I make sandwich cookies, I normally use a toothpick to draw pictures on my cut dough since none of my stamp sets are small enough for sandwich cookies. This set is the perfect size for my sandwich cookies. The circular ones are just about the size of an Oreo.Most of the shapes are symmetrical or close enough to symmetrical that I could put them front-and-back around filling. The snowman and Santa aren't symmetrical at all, so for those I'd skip the stamp and use only the cutter, then flip the non-stamped ones upside down before baking, so then the back pieces of those sandwich cookies would be plain and the fronts would have the snowman or Santa design.If you want only a slight picture, you can press lightly on the dough. If you want a deeper impression, you can press harder. One of my photos is a comparison of pressing hard vs pressing lightly. If you press too hard you may crack your dough, as you can see in my snowman cookie.Making my cookies, I stamped first, then while the stamper was still in the dough, I put the cutter around the stamper. When I use non-stamp cutters, I remove excess dough before lifting the cutter, but when I use stamps, I do it differently. While the cutter is still in the dough, I remove the stamp. Since the excess dough around the cutter hasn't been removed yet, there has been no lifting of the dough at all, so lifting the stamp doesn't cause the cookie to lift off of the counter. After removing the stamp, then I use a knife or cookie spatula to lift the cookie and the dough around the cookie while the cutter is still on the dough. Then when the whole section is on the spatula or knife, then I remove the cutter and put the cookie on the baking sheet. This is what I've found to work best for the kinds of recipes and equipment I use when working with cookie stamps, but it may be different for you. Everyone has their own method that works for their own recipes and equipment.
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 28, 2022
Reviewed in the United States 🇺🇸 on September 14, 2022
For my test of the Crethinkaty Christmas Cookie Cutter Set, I used my chocolate sandwich cookie recipe that is made with vegetable shortening as the fat. (Other ingredients also affect how much a cookie spreads in the oven, but in this recipe it's mainly the vegetable shortening that keeps the cookies from spreading.) My dough before baking is like a dense Play-Doh, easy to move around with my fingers but heavy enough to work with, and it is not at all sticky. Any time I'm using cookie cutters or cookie stamps, I use one of my recipes that have this Play-Doh-ish texture of dough. With these doughs, I don't need to use any extra flour or oil sprays on the dough or cutters or stamps. These doughs bake into a cookie that holds its shape but is still soft to bite and has its full flavor, not contaminated by extra flour or oil that people often add to prevent sticking. For this test, I'm making the chocolate ones. I'm using regular chocolate instead of black so it will be easier to see the stamp shapes in the photos of the finished cookies.
When I make sandwich cookies, I normally use a toothpick to draw pictures on my cut dough since none of my stamp sets are small enough for sandwich cookies. This set is the perfect size for my sandwich cookies. The circular ones are just about the size of an Oreo.
Most of the shapes are symmetrical or close enough to symmetrical that I could put them front-and-back around filling. The snowman and Santa aren't symmetrical at all, so for those I'd skip the stamp and use only the cutter, then flip the non-stamped ones upside down before baking, so then the back pieces of those sandwich cookies would be plain and the fronts would have the snowman or Santa design.
If you want only a slight picture, you can press lightly on the dough. If you want a deeper impression, you can press harder. One of my photos is a comparison of pressing hard vs pressing lightly. If you press too hard you may crack your dough, as you can see in my snowman cookie.
Making my cookies, I stamped first, then while the stamper was still in the dough, I put the cutter around the stamper. When I use non-stamp cutters, I remove excess dough before lifting the cutter, but when I use stamps, I do it differently. While the cutter is still in the dough, I remove the stamp. Since the excess dough around the cutter hasn't been removed yet, there has been no lifting of the dough at all, so lifting the stamp doesn't cause the cookie to lift off of the counter. After removing the stamp, then I use a knife or cookie spatula to lift the cookie and the dough around the cookie while the cutter is still on the dough. Then when the whole section is on the spatula or knife, then I remove the cutter and put the cookie on the baking sheet. This is what I've found to work best for the kinds of recipes and equipment I use when working with cookie stamps, but it may be different for you. Everyone has their own method that works for their own recipes and equipment.
Recipe choice matters!
By Dear Jeff Bezos, stop riding around in rockets and use that money to pay your taxes on September 14, 2022
I've used a lot of cookie stamps. With cookie stamps, recipe choice is important. The recipe you use can't be the kind that spreads a lot during baking or that is sticky before baking. If your recipe makes a sticky dough, it will stick to the stamp and cutter, of course. If your recipe makes a dough that spreads a lot in the oven, then the stamped lines may diminish or disappear during baking.By Dear Jeff Bezos, stop riding around in rockets and use that money to pay your taxes on September 14, 2022
For my test of the Crethinkaty Christmas Cookie Cutter Set, I used my chocolate sandwich cookie recipe that is made with vegetable shortening as the fat. (Other ingredients also affect how much a cookie spreads in the oven, but in this recipe it's mainly the vegetable shortening that keeps the cookies from spreading.) My dough before baking is like a dense Play-Doh, easy to move around with my fingers but heavy enough to work with, and it is not at all sticky. Any time I'm using cookie cutters or cookie stamps, I use one of my recipes that have this Play-Doh-ish texture of dough. With these doughs, I don't need to use any extra flour or oil sprays on the dough or cutters or stamps. These doughs bake into a cookie that holds its shape but is still soft to bite and has its full flavor, not contaminated by extra flour or oil that people often add to prevent sticking. For this test, I'm making the chocolate ones. I'm using regular chocolate instead of black so it will be easier to see the stamp shapes in the photos of the finished cookies.
When I make sandwich cookies, I normally use a toothpick to draw pictures on my cut dough since none of my stamp sets are small enough for sandwich cookies. This set is the perfect size for my sandwich cookies. The circular ones are just about the size of an Oreo.
Most of the shapes are symmetrical or close enough to symmetrical that I could put them front-and-back around filling. The snowman and Santa aren't symmetrical at all, so for those I'd skip the stamp and use only the cutter, then flip the non-stamped ones upside down before baking, so then the back pieces of those sandwich cookies would be plain and the fronts would have the snowman or Santa design.
If you want only a slight picture, you can press lightly on the dough. If you want a deeper impression, you can press harder. One of my photos is a comparison of pressing hard vs pressing lightly. If you press too hard you may crack your dough, as you can see in my snowman cookie.
Making my cookies, I stamped first, then while the stamper was still in the dough, I put the cutter around the stamper. When I use non-stamp cutters, I remove excess dough before lifting the cutter, but when I use stamps, I do it differently. While the cutter is still in the dough, I remove the stamp. Since the excess dough around the cutter hasn't been removed yet, there has been no lifting of the dough at all, so lifting the stamp doesn't cause the cookie to lift off of the counter. After removing the stamp, then I use a knife or cookie spatula to lift the cookie and the dough around the cookie while the cutter is still on the dough. Then when the whole section is on the spatula or knife, then I remove the cutter and put the cookie on the baking sheet. This is what I've found to work best for the kinds of recipes and equipment I use when working with cookie stamps, but it may be different for you. Everyone has their own method that works for their own recipes and equipment.
Images in this review
Top reviews from other countries
Tatiana
Wonderful cookie cutters
Reviewed in Canada 🇨🇦 on December 11, 2022Color: ChristmasVerified Purchase
Wonderful cookie cutters
Reviewed in Canada 🇨🇦 on December 11, 2022
These are absolutely amazing cookie cutters. Very well made, very easy to use, easy to clean, just perfect. I particularly was looking for Christmas cookie cutters, but most of them made of metal and with no 3D stamp, so you have to decorate your cookies after you baked it. These cookie cutters make your cookies look beautiful even without decorating. We did regular sugar cookies with kids, kids were thrilled to see that regular stamp can make cookies look so great. The size just perfect, not too big, not too small. I purchased 2 sets Christmas and Valentines. Looking forward to do Valentines cookies.Reviewed in Canada 🇨🇦 on December 11, 2022
Both sets Christmas and Valentines came in the separate boxes, as mentioned on the provider pictures. Made just excellent. Highly recommend it, you not going to be disappointed.
Images in this review
Tasia
Would Not Recommend-Valentines Heart Set
Reviewed in Canada 🇨🇦 on January 7, 2023Color: Heart with lettersVerified Purchase
Would Not Recommend-Valentines Heart Set
Reviewed in Canada 🇨🇦 on January 7, 2023
The description is false. It says 10piece however even by the description photo it would clearly need to be more. I’ve purchased quite a few sets and was very pleased however this set is simply not worth it an misleading. See photo of what was shipped to me. Would give zero stars if possible as I’ll be returning this set.
Reviewed in Canada 🇨🇦 on January 7, 2023
Images in this review
TeenaD
So cute!
Reviewed in Canada 🇨🇦 on December 15, 2022Color: ChristmasVerified Purchase
So cute!
Reviewed in Canada 🇨🇦 on December 15, 2022
I love these cutters. I made sugar cookies and the stamps were beautiful. Easy to use and the cookies come out of the oven ready to be displayed with your Christmas baking. Feel free to add icing but there’s no need to!
Reviewed in Canada 🇨🇦 on December 15, 2022
Images in this review
Michael Morin
Great item
Reviewed in Canada 🇨🇦 on December 22, 2022Color: ChristmasVerified Purchase
