As we iterated on the design of the schematic cookie cutters we also experimented with different cookie recipes to find one that yields good results and that was also very easy to handle. All the pictures on this site were created using this recipe from In Katrina’s Kitchen. I found that the recipe was easy to use and the cookies didn’t expand very much when baking. Also, my cookie testers all gave it an enthusiast thumbs up!
- Roll your dough around 1/4″ (6.5mm) thick
- Have a tooth pick or the blunt end of a bamboo skewer ready to poke the dough out of some of the more detailed cookie cutters like the LED and variable resistor.
- Don’t be disappointed if they cookies have puffed too much when they first come out of the oven. Most of my baking time is in the evening and by morning the cookies always look much better.
- If you want perfect cookies, try rolling the dough onto the cookie sheet and stamping them on the cookie sheet. Remove the excess dough with the cookie cutter still in place.