Tips

Why are the embossed details on the cookie blurry?

The dough is rolled out too thin. The thickness of the rolled dough should be 5 mm.

How do you know the dough is 3mm / 4mm / 5mm thick?

If the pressed parts are not clear or deep enough, it indicates that the dough is rolled out too thin. On the other hand, if you can see the imprints of the bars of the cutter on the pressed cookie, it means that the dough has been rolled out too thick.

The easiest way to ensure the correct thickness of the dough is to use Mooso rulers.

Why does rolling dough crack?

If your dough cracks, chances are it’s too cold. Let the dough come to room temperature before rolling.
Too much flour in a recipe can also lead to cracks. Add one or two teaspoons of liquid (water, milk or softened butter) to the dough.
Also, you can try to use as little flour as possible when rolling or put baking paper between the dough and the rolling pin.

Why is the dough stuck in the cookie cutter?

If the dough gets stuck in the cookie cutter, make sure the dough you are rolling out is not too thick. Our cookie cutter is designed for a thickness of 5 mm.
Another tip is to dip the cookie cutter in flour before each press and wipe off the excess. This helps prevent the dough from sticking to the mould during use.

Why do cookies puff up when baked?

To prevent the cookies from puffing up, do not use raising agents such as baking powder or baking soda. When preparing cookie dough, choose plain flour that does not contain raising agents.

What if I can’t successfully transfer the formed cookies to the baking sheet?

To prevent the formed cookies from getting damaged during transfer, you can use this method. Roll the dough directly on the baking paper, press out the cookies in the desired shape, and remove the excess dough. Then, instead of transferring each cookie individually, you can transfer the entire sheet of parchment paper with the pressed cookies onto the baking sheet.
With this method, you reduce the risk of damaging the delicate shapes of the cookies.

Successful results with Mooso cookie cutters

1. Proper dough thickness

Roll out the cookie dough to a thickness of 5 mm. Use Mooso dough rulers if needed.

2. Non-sticky dough

Sprinkle the surface of the dough and the cookie cutter with flour, to prevent the dough from sticking in the cookie cutter.

3. Formed cookies

Press a cookie cutter into the dough. Dip the cookie cutter in a bowl of flour after each press to prevent the dough from sticking to the cookie cutter.

4. Transfer to a baking tray

Transfer the pressed cookies to a tray lined with baking paper. If you have trouble moving the cookies, try this method: roll the dough directly onto the baking sheet, press the cookies, and remove the excess dough. Then simply transfer the baking sheet to the baking tray.