Easter chick cookie cutter

Cookie cutter designed for easy use and good looking cookie. I mainly wanted the dough not to stick to the mold and for the edges of the cookie to be even and nice everywhere.

Recommended Print Settings:

Line width: 0.4mm
Layer Height: 0.2mm
Infill: 20%
Wall Loops: 3
Wall generator: Arachne (without this setting the cutting edge will be dull)

The key to success is the dough and the corresponding pressure on the stamp. You can try the cookie recipe that I used.

Butter cookies

Ingredients for 40 cookies: 350 g medium ground flour, 150 g icing sugar, 130 g butter, 2 eggs, ½ pack vanilla sugar.

Cinnamon cookies

Ingredients for 40 cookies: 250g plain flour, 120q icing sugar, 100g butter, 1 egg, 10g ground cinnamon

Instructions for both kinds of dought: Mix all ingredients, process into smooth dought and leave to rest in cool place for at least 2 hours. Cookies bake in the oven for approx. 10-12 minutes at 160°C.

For more cookie cutters visit my profile.

All my cookie cutter models work on the same principle and the results should be as good as the video below.

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