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10 Coolest Cookie Cutter Sets

10 Coolest Cookie Cutter Sets

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Forget Frosty the Snowman and Santa cutouts — these are way cooler!

Zombies are just the beginning of the coolest cookie cutter set we found

Cookies are one of the best things about the holiday season (eggnog with bourbon is a close second). And cookie exchanges are the some of the best events during the holiday season. Make one type of cookie and get tons of different ones back? We're sold. When else do you get the opportunity to eat as many cookies as you want with impunity, all in the name of "just tasting" someone else’s creations? Never. That’s when.

Click here for the 10 Coolest Cookie Cutter Sets (Slideshow)

But a variety of recipes isn’t all a cookie exchange is about. It is about creativity — creating and decorating something that will steal the show. You could go with boring old Christmas trees and gingerbread men shapes, sure. Or, you could kick it up several notches with some awesome and creative themed cutters! Seriously, let’s separate your cookies from the pack of Pinterest fails and boring shapes with some inventive and hilarious cookie cutters you need to add to your collection, like now.

Gingerbread houses and men aside, why not mix it up with some 3-D dinosaurs or gingerbread ninjas? Compose an ode to your favorite dog breed with personalized doggie cutters! Or you could holiday-ify your favorite sigil from Game of Thrones, because after all, winter is coming. To see all off the hilarious cookie cutters we found, check out the accompanying slideshow to get inspired! Happy baking!

10 Best Cookie Baking Tools

With the launch of Sally’s Cookie Addiction, the holiday baking season upon us, and our general obsession with all things cookies— I figured it’s the best time to chat about what we’re using to MAKE cookies. The tools that help guarantee cookie success and put the best tasting cookies in our cookie jars– and hungry bellies.

Cookies are my favorite dessert to bake, so I’ve gone through my fair share of cookie baking tools to know exactly what works best– and, more importantly, why. Over the years, I’ve come to understand which cookie baking tools a baker truly needs and I’m super excited to chat with you about it today.

Let’s get started on another post in the baking basics series. And feast our eyes on cake batter chocolate chip cookies:

Before we get there, let’s review my top 5 cookie baking tips:

  1. Chill the cookie dough. If the cookie dough is particularly sticky, wet, or greasy– chilling is in its best interest. And yours! Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies are likely to over-spread into greasy puddles.
  2. Prevent excess spreading. See #2 in this post. As well as page 11 in Sally’s Cookie Addiction for 7 additional tips to prevent excess cookie spreading.
  3. Temperature is king. Unless you have a regularly calibrated oven, your oven’s temperature is probably inaccurate. Get an oven thermometer. They’re cheap and will save you a million headaches. Likewise, make sure your ingredients are the same temperature. Here’s why. Want to bring your butter to room temperature quickly? Here’s my trick.
  4. Ditch the specified baking time. I never look at recipe times when I bake cookies. I look at the cookies themselves. The cookies are done when the edges are set and lightly browned.
  5. One batch at a time. You get the best possible results when the oven only concentrates on that 1 batch. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning.

Want more cookie tips?

10 Favorite Cookie Baking Tools

1) Quality Cookie Sheets
First and foremost, a set of good quality cookie sheets are a MUST. Did you know the color and material of your cookie sheets greatly impacts the way your cookies turn out? Dark metal sheets typically over-bake cookies and thin flimsy cookie sheets = burnt bottoms. In the past few years, I’ve tested many brands and my favorite is easily USA Pan half sheet baking pan. They’re a wonderful size for baking a dozen cookies, have an edge so they can be used for other recipes like pouring out toffee, caramel corn, and sheet cakes. I suggest owning a few of them. I have 6!

*Remember, hot sheets are a no-no. Never place cookie dough on a hot baking sheet. It’s best to own a few extra cookie sheets so you always have a room temperature sheet on hand.

2) Silicone Baking Mats
Baking mats are my favorite cookie-baking tool. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat (11同 inch size to fit your USA Pan cookie sheets) because they grip onto the bottom of your cookies, preventing the cookies from spreading too much. These mats also promote even browning. They’re reusable, dishwasher friendly, and perfect for roasting veggies, meats, fish, potatoes, etc. I have 6– one for each of my cookie sheets.

3) Cookie Scoops
These are not just for perfectly shaped cookies. I have one in each size. I use the large size for cupcake/muffin and pancake batter, ice cream, meatballs, and the prettiest mashed potato scoops. I use the medium size for cookies– particularly textured oatmeal cookies and sticky coconut macaroons. And I use the small size for truffles, tiny cookies, and as a melon baller. Cookie scoops are extremely handy. And you can’t beat OXO in my opinion.

4) Cooling Racks
I always allow my baked cookies to cool for 5 minutes on the cookie sheets once I remove them from the oven. However, I immediately transfer them to a cooling rack after that. Why? The bottoms of the cookies need some air in order to cool so that we avoid soggy bottoms. (–> there’s 2 words I never thought I’d put together on my blog.) I own a few of these cooling racks. They’re super inexpensive, get the job done, and have lasted me years.

5) Stand Mixer
An obvious must if you bake cookies on the regular. You can certainly get away with a hand mixer instead (here’s the hand mixer I own and love), but a stand mixer is obviously super convenient– and versatile too! When I’m working with an enormous amount of dough/batter or making something that requires several minutes of mixing (old-fashioned fudge, marshmallows, bread dough etc) a stand mixer is key – I have two of these stand mixers. They’re the perfect size for a baker’s kitchen.

6) Quality Measuring Cups
It’s slightly embarrassing how many sets of measuring cups I own!! But I have two favorites. I love this set because of the soft easy-grip handles and stainless steel (great quality). I also love this set for the same reasons and the fact that there’s a 1/8 cup measuring cup. Which is rare in sets. 1/8 cup = 2 Tablespoons, a measurement used quite often. Very convenient! For more accurate measuring, definitely pick up a food scale. This OXO brand is my favorite. A gram is always a gram. An ounce is always an ounce. A cup is NOT always a cup and therefore weighing is the most accurate way to measure.

7) Rolling Pin
A must-have for shaped cookies. Rolling pins vary in price, but mine is inexpensive and has lasted years through my constant use. I highly recommend it.

8) Sturdy Cookie Cutters
You may love all the whimsically adorable shapes and sizes, but make sure you’re buying quality cookie cutters. By that I mean cookie cutters that are strong, sturdy, and have sharp edges to give you a clean cut. My must-haves include a set of round cutters (used most recently here, here, and here) as well as mostly anything from Ann Clark’s collection. Wilton brand is fantastic as well. Love these Mickey Mouse shapes and I also love this set of cookie cutters for not only cookie baking, but for pie crust shapes/designs as well.

Making cookies with a cookie press? Here is my preferred cookie press. The shapes are all so pretty, it’s super simple to use, and a breeze to clean.

9) Rubber Spatulas
Nothing beats spatulas, especially if they are well-made and heavy duty. I own plenty, but my favorite and most-used are these spatulas. From stirring and mixing, to scraping the sides of bowls, spreading frosting, cooking, etc. I use them for everything, everyday. And you obviously need some with cute sayings, too.

10) Cookie Carrier
Traveling with your cookies? I’m sure you are! Whether your batch is for a party, bake sale, friends, family, or toting along to work– you need a case that will safely transport your cookies. I love this cupcake carrier. I use it for cookies (and cupcakes, of course). When I use it for cookies, I remove the tray and simply pile the cookies inside. I like this cupcake and cookie carrier a little better though– the cookies don’t fall out when you remove the lid because there are sides to the carrier.

The best cookie cutters in 2020 and where to buy them

Our editors independently selected these items because we think you will enjoy them and might like them at these prices. If you purchase something through our links, we may earn a commission. Pricing and availability are accurate as of publish time. Learn more about Shop TODAY.

As we continue to spend more time at home, we can also help bring winter indoors by whipping up freshly-baked holiday cookies during the remainder of December. Cookie cutters are an easy way to bring your personality into the kitchen, if you’re looking for something that goes beyond the round shape of most cookies this holiday season. “There are shapes for literally everything,” said cookbook author Sally McKenney. You can find cookie cutters inspired by the winter season, including snowflakes, Christmas ornaments, menorahs among others.

“I use cookie cutters all year round,” added McKenney, author of the highly-rated “Sally’s Cookie Addiction.” Cookie cutters are convenient to find, too. They are readily available at Shopping reader-favorite retailers, including Walmart, Target, Amazon, Macy's and even Bed Bath & Beyond. You can also find cookie cutters at specialty stores like Williams Sonoma, Uncommon Goods, Sur La Table, Crate & Barrel and even craft stores such as Michael's. We consulted McKenney on cookie dough tricks to set you up for success, and how to find the right cookie cutter for you, whether you’re celebrating a religious holiday or just another Tuesday.

Best Cookie Cutters: Wilton 2304-1050 101-Piece Cookie Cutter Set

If you love making roll-out cookies, you’ll adore this set of 101 cutters. With pretty much any shape you'd ever want or need this bundle covers holidays such as Valentine's, Fourth of July, Christmas, and Superbowl. And has basic shapes like letters, numbers, animals and more.

The 1/3-inch blade makes it easy to cut through the dough but still safe for kids to use. When you're done cutting clean up is a breeze because they are dishwasher safe.

Cookie Cutter Cookies


  • 1/2 pound salted butter (2 sticks)
  • 1/2 cup white sugar
  • 2 and 1/2 cups all purpose flour
  • 1 teaspoon vanilla
  • Cookie glaze for decorating
  • Assorted sugars and candies for decorating cookies


Preheat oven to 350 degrees

Cream the butter and sugar together with an electric mixer until well combined and fluffy.

Add the vanilla and mix in well. Add the flour and mix on low until combined and the dough starts to pull from the sides of the bowl.

If you start with very very soft butter this will come together very quickly. If the butter was not soft enough this will take several minutes in order to happen.

** Make sure your butter is so soft that it is shiny and looks like it is on the brink of melting!

Take a portion of the dough and place it between two sheets of waxed paper. Place your roller over the top sheet of waxed paper and gently roll the dough in all directions, spreading it out as evenly as you can about 1/8 ” thick. Cut you cookie shapes as desired.

Use a metal spatula to lift the shapes from the waxed paper to a cookie sheet that has not been greased.

You can re-roll the scraps and add additional dough to the scraps. This dough blends easily and will not show any variations. Keep rolling, re-rolling scraps, and cutting shapes until you have used all the dough.

Bake for 8-10 minutes until the cookies are lightly browned. Remove from oven and let them sit for 2 minutes on the cookie sheet. Remove to a wire rack to cool completely.

When You're Looking for Peak Precision: The Tin Strip Method

To make the most precise and sturdy cutter, purchase a 1-inch wide tin strip coil. Then, print out the image (true to size) of what you want to make to get an accurate measure of how much material you’ll need. Next, use a string to outline the design. Cut the string once you have traced the entire perimeter. This will help serve as a measure for how much tin you’ll need to make your desired cookie cutter.

Cut the tin strip the same length as the string. Using a needle nose plier, shape the tin to match the outline of the picture, making sure to apply enough pressure to form the correct angles and curves. Use superglue or a hot glue gun to secure the ends of the cutter together.

Large Bunny Rabbit 5” Cookie Cutter
Use our large bunny rabbit cookie cutter to decorate Easter Bunny Cookies for Sunday school on Easter. Frost them to look like chocolate bunnies with little pastel bows for your Easter table center piece.

Tin Plated Steel Cookie Cutters are Sturdy
All our cookie cutters are great as a pancake mold, or for cutting cookie dough, rice krispie treats, fondant, soft fruits, bread, sandwiches, cheese, or craft clay. You can have fun in and out of the kitchen!

Decorating Ideas
Find yourself stumped with a theme party and need ideas? We are happy to help, just send us an email at [email protected]

Cookie Cutter Sugar Cookies Recipe #1 (with butter)

  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups butter, softened to room temperature
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  1. In a medium bowl whisk together the flour, baking powder, and salt until well blended. Set aside.
  2. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
  3. Beat in eggs and vanilla. Scrape down bowl with a rubber spatula.
  4. Stir in the flour mixture until incorporated.
  5. Cover the bowl, and chill the dough for at least one hour (or overnight).
  6. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 400F degrees.
  7. Line your cookie sheets with silicone liners or parchment paper. Alternatively use ungreased cookie sheets.
  8. Scoop out about 1/3 of the dough onto a lightly floured surface and return the rest of your dough to the refrigerator until you are ready for it.
  9. Roll out dough on floured surface to 1/4 to 1/2 inch thick, getting it as even as you can.
  10. Cut into desired shapes with your favorite cookie cutters.
  11. Place cookies 1 inch apart on prepared cookie sheets.
  12. Bake 6 to 8 minutes in preheated oven for thin cookies and 8 to 10 minutes for thicker cookies.
  13. Remove from the oven and allow to cool for a few minutes on the cookie sheets before transferring the cookies to wire racks to cool completely.

This recipe makes about 4 to 5 dozen sugar cookies, depending on size and shape of the cookie cutter used.

10 BEST COOKIE RECIPES: A decade’s worth of winners from the Dayton Daily News holiday baking contest

For some, baking is a soothing distraction during the pandemic.

For others, combining butter, sugar and flour and decorating with festive frosting is a seasonal custom rich with family tradition.

The Dayton Daily News has held a holiday cookie contest since 1990, and bakers from across the region have submitted thousands of recipes over those three decades.

Each year we publish the top recipes so readers can replicate the winning desserts at home.

The newspaper did not hold the contest this year due to the coronavirus pandemic, but we’ve compiled the first-place recipes from the last 10 years so you can continue the delicious holiday-baking tradition.

These recipes are proven winners. You and your family might just find a new favorite.


Submitted by Geni Thurin of Dayton

½ cup unsalted butter, softened (it’s essential that it’s softened)

1 teaspoon vanilla extract

1 cup white chocolate chips

½ cup chopped shelled pistachio nuts

1 cup dried cranberries (or dried cherries)

*If using unsalted nuts, add an extra ¼ teaspoon salt to the flour

1. Preheat oven to 375 degrees. Grease a cookie sheet.

2. In a large mixing bowl, combine the butter and the sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.

3. In a separate bowl, combine the flour, salt and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.

4. Drop heaping spoonfuls of the batter onto the greased cookie sheet.

5. Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Yield: About two dozen cookies


Submitted by Terry Rich of Dayton

2 teaspoons baking powder

1½ cups of granulated sugar

1 12-ounce bag of white chocolate chips

1 cup of Heath milk chocolate toffee bits

1 11-ounce bag of caramel bits and 2 tablespoons milk

1. Pre-heat the oven to 350 degrees. Line a 13-by-9-inch pan with foil. Spray foil with non-stick cooking spray. Set aside.

2. Mix flour, salt and baking powder together and set aside.

3. Cream butter and both sugars together until mixed well. Add eggs and vanilla and beat until fluffy.

4. Blend in flour mixture. Stir in half the bag of white chocolate chips and the cup of toffee bits.

5. Spread half the mixture into the prepared pan.

6. Bake on the middle rack for 15 minutes. Let cool slightly.

7. Place caramel bits and 2 tablespoons milk in a microwave-safe bowl and microwave for 1 minute. Stir and heat at intervals of 30 seconds until caramel is melted.

8. Pour caramel over the baked layer and layer remaining white chocolate chips on top of caramel and then top with remaining cookie dough. It is thick, so you can place in spoonsful across the chips and spread slightly. The dough will spread while cooking.

9. Bake on middle rack for 30 minutes. Let cool completely before cutting or the top will crack like a brownie. Once the bars are cooled completely, lift the slab from the pan using the foil. Place on a cutting board and cut to the desired size.


Submitted by Roxanne Williams of Springboro

1/2 cup salted butter, softened

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup finely chopped roasted salted pistachios

1. Cut parchment paper into eight 12-by-6 inch rectangles.

2. Beat butter with a heavy duty stand mixer on medium speed until creamy for about 2 minutes. Add sugar and beat until light and fluffy about 3 minutes. Add egg and vanilla and beat until combined.

3. Stir together flour, baking powder and salt in a small bowl.

4. Gradually add flour mixture to butter mixture, beating on low speed until blended.

5. Transfer dough to work surface and divide into four equal portions. Place one dough portion between 2 parchment rectangles. Roll out dough to 9-by-3 inch rectangle about 1/4 inch thick. Repeat with remaining dough portions. Place on baking sheet and freeze 30 minutes.

6. Pulse peach preserves in a food processor until large pieces are broken apart.

7. Remove dough from freezer. Remove top pieces of parchment from the dough rectangles. Spread about 2 1/2 tablespoons of the preserves over one dough rectangle. Sprinkle with about 8 teaspoons of finely chopped pistachios. Top with one dough rectangle. Repeat layers with remaining preserves, pistachios and dough, leaving the top rectangle uncoated.

8. Trim dough stack to an 8 1/2-by-3 1/4-inch brick. Wrap in plastic and freeze for an hour.

9. Preheat oven to 350 degrees. Remove dough from freezer and slice into 1/4-inch thick rectangles. Place on parchment paper-lined baking sheets.

10. Bake in preheated oven until lightly browned 13-15 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks and cool completely for 20 minutes.

— This recipe originated from Southern Living magazine.


Submitted by Darrell Bickley of Centerville

2 teaspoons ground cinnamon

2 teaspoons ground ginger

2 tablespoons Dutch-process cocoa powder

2 sticks unsalted butter, room temperature

1 cup packed dark brown sugar

1 cup unsulfured molasses

1 tablespoon boiling water

4 tablespoons crystalized ginger, chopped

2 8-ounce packages cream cheese

1 stick butter, softened slightly

1. Sift together the flour, ground cinnamon, ground ginger, nutmeg and cocoa. Separately, mix together or beat with the paddle attachment on a stand mixer 2 sticks of butter until light and fluffy (about 2 minutes). Add the brown sugar and mix/beat until combined. Add the molasses and mix/beat until combined.

2. Dissolve the baking soda in the boiling water. Mix half of the flour-spice mixture into the butter-sugar mixture. Add the baking soda mixture, then the other half of the flour-spice mixture. Mix/beat in between each step.

3. Stir the candied ginger in by hand, pat the mixture into a 1-inch thick square, wrap it in plastic wrap and refrigerate it for a few hours or overnight.

4. Preheat the oven to 325 degrees. Cut the dough into 48 equal squares and roll these into 48 balls. Roll the dough balls in the granulated sugar and place them about 2 inches apart on parchment-paper lined baking sheets. Bake 18-22 minutes, rotating sheets halfway through. Bake until they start to crack.

5. Put the unbaked dough back into the refrigerator until it’s ready to go into the oven.

6. Baked cookies should cool for 5 minutes before being transferred to a wire rack to fully cool.

7. While the cookies are baking, beat the cream cheese, remaining stick of butter and vanilla until fluffy. Add the powdered sugar and mix until you have a nice, fluffy frosting.

8. When the cookies are completely cool, ice one side of half the batch and sandwich them. The cookies’ iced edges can be rolled in decorative gems or sugar for a more festive look.

13 Best Disney Cookie Recipes For The Holidays!

Are you a Disney lover who’s trying to figure out what cookies to leave out for Santa this holiday season or just trying to figure out what Disney magic you want to bring into your holiday kitchen? Well, these are the best Disney cookies to bring some Christmas cheer to your Disney family.

You don’t even need Disney chefs for these because they’re recipes you can make right at home! So grab your favorite cookie recipe, cookie-cutter, and cookie sheet and get to royal icing this whole place.

You Need This Baby Yoda Cookie Cutter From Etsy

While I refuse to give Disney my money for yet another streaming service, I&aposve heard good things about The Mandalorian. And whether you&aposre familiar with the show or not, you&aposre probably  already aware of its little green CGI star, "Baby Yoda," anyway. Since the character&aposs introduction on the show, the combination of cuteness and mischief has won the internet over, even if a recent decision to eat eggs belonging to a character called the "Frog Lady" drew criticism.

When you take all of that into consideration alongside the fact that we&aposll all be locked indoors and baking our butts off soon enough, it was perhaps inevitable that a Baby Yoda cookie cutter would surface somewhere like Etsy. Sold in a shop appropriately named ChicGeekTreasures, $4 will get you the perfect mold for turning any bit of cookie dough into something that any hardcore Star Wars fan would love. 

Given that the combination of geeky and cute represented by Baby Yoda is exactly the kind of thing that the internet falls in love with, this is far from the first time the likeness of "The Child" (which I guess is the character&aposs official name) has appeared on something food-related. We&aposve already seen Baby Yoda slow cookers, for example, and General Mills cashed in on the craze with a Baby Yoda cereal earlier this year. If you can slap this little green alien on something, people will probably buy it.  

While we&aposve already showed you how you could make your own Baby Yoda cookie cutter last holiday season, it may be worth investing in the real thing given the low price. While the product itself doesn&apost have its own ratings, ChicGeekTreasures currently has an Etsy rating of 4.5 stars based on more than 1,800 reviews, so you&aposre in good hands. You&aposve probably bought worse Secret Santa gifts than this. 

So whether you want to blast off to a galaxy far far away for your next holiday cookie project or need a fun lil&apos stocking stuffer for the Baby Yoda-loving baker in your life, this is the way. Just don&apost send one to the Frog Lady. 


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