Collection: Cookie Cutters

Most rolled cookies work well at about 1/4 inch thick. Thicker dough creates softer cookies, while thinner dough usually bakes crisper.

Measurements usually refer to the cutter’s longest dimension, but this can vary by manufacturer. Check the product description for exact dimensions.

A cutter creates the outer shape. A stamp presses a design or pattern into the surface. Some products combine both functions.

Lightly dip the cutting edge in flour before each cut. Chilling the dough can also help it hold its shape and release more cleanly.

Use cold dough, roll it evenly, press the cutter straight down, and avoid twisting. A thin-edged metal cutter often produces the cleanest outline.

The dough may have been too warm, too soft, or high in leavening. Chill the cut cookies before baking and use a recipe designed for rolled or cutout cookies.