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Custom Cookie Cutters

Custom Cookie Cutters

Need a cookie for an occasion!? With my heavy duty foil you can make custom cookie cutters! 

To make your custom cookie cutters:

  1. Layout a strip of Supa Mama® heavy duty foil, about 15 cm wide.
  2. Fold the foil in half so that it is 7 cm wide and repeat another 2 times until the foil is about 1-1.5 cm wide.
  3. Fold and mold the foil into a cookie shape you desire.
  4. Staple the foil together where the shape closes and use to cut our your cookies!

What good are custom cookie cutters without a great recipe?! This recipe is supa simple and delicious, giving you even cookies to decorate! If you make these with your loved or little ones please share and tag me @supamama_sa on Instagram or @SupaMamaSA on Facebook!

For the Sugar Cookies (± 24 cookies)

  • Supa Mama® baking paper
  • Supa Mama® heavy duty foil
  • 225 g (1 cup) butter, unsalted at room temperature
  • 200 g (1 cup) sugar
  • 1 ½ tsp vanilla essence
  • 1 large egg
  • 2 ½ cups (315g) cake flour
  • ¾ tsp baking powder
  • Pinch of salt
  1. Preheat oven to 180°C and line a baking sheet with baking paper.  Set aside.
  2. Combine butter and sugar using a stand mixer or an electric hand mixer and beat until creamy and well-combined.
  3. Add the egg and vanilla extract and beat until completely combined.
  4. In a separate bowl, sieve together flour, baking powder, and salt and give it a stir to combine.
  5. Gradually add dry ingredients into wet until completely combined, you can use the mixer on a low speed.
  6. Lay out a large piece of cling wrap and transfer half of the dough onto the wrap. Your dough might be sticky, but that is normal. Wrap the dough up and roll it out into a 2-3 cm thick disc.
  7. Repeat with remaining cookie dough in another piece of cling wrap and place the dough discs into the refrigerator. Chill for at least 2-3 hours or alternatively overnight.
  8. Dust a clean surface with flour and place one chilled cookie dough disc onto the surface.  Lightly flour the dough and roll out to 0.5 cm. Continue to add flour to prevent sticking.
  9. Use your custom cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
  10. Bake at 180°C for 9-10 minutes, or until edges just begin to turn lightly golden brown.
  11. Allow cookies to cool completely on cookie sheet before moving and frosting.

Supa Tips

Yield will vary depending on how thick you roll the dough and the size of your custom cookie cutters! 

If your dough is too firm to roll out and starts to crack, let it rest at room temperature for about 10 minutes before continuing to roll.

Cookie Cutters

For the Royal Icing

  • Supa Mama® sandwich bags
  • 2 large egg whites
  • 220 g (2 cups) icing sugar
  • ½ tsp lemon juice
  • Food colouring, optional
  1. Beat the egg whites using an electric or stand mixer on high speed until foamy.
  2. Switch to low speed and slowly add the sugar into the egg whites until completely incorporated. Both are white so be careful to not miss any lumps.
  3. Add the lemon juice and beat on high speed until the icing is thick and forms stiff peaks, its usually takes 5 to 10 minutes.
  4. You can separate the icing and add food colouring as you desire.
  5. Place the royal icing in a sandwich bag, cutting off the tip to pipe and decorate your cookies.

Supa Tips:

The lemon juice helps harden the icing, but you can use vanilla essence if you please.

Should you want your royal icing to ‘flood’ and outline of icing, you can out the royal icing a bit with water.

Royal icing should be used immediately as it dries out. If you are not using it right away, store it in one of my airtight double seal sandwich bags in the fridge for a few days or keep cling wrap pressed against the surface while using to prevent drying out. 

Want to know more about how Supa Mama® #MakesItBetter? Read more about how you become an agent of change with every purchase