Baking & Pastry

Cookie Cutter

Shaped molds that stamp uniform cookies and pastry

Shaped metal or plastic forms that stamp dough into uniform cookies, biscuits, and pastry rounds. Dip the cutter in flour between presses so the dough releases cleanly. Press straight down without twisting for crisp edges.

Cookie cutters are shaped forms — metal or plastic — that stamp rolled dough into uniform cookies, biscuits, scones, and pastry rounds. Beyond the holiday novelty shapes, a humble set of plain and fluted rounds is genuinely useful kitchen-wide: cutting biscuits, scones, English muffins, pasta rounds for ravioli and dumplings, and stamping fondant or pastry. The keys to clean results are simple and physical: keep the dough cold so it holds its shape, dip the cutter in flour so the dough releases, and press straight down without twisting — twisting seals and distorts the cut edges, which on a biscuit or scone keeps them from rising tall and straight.

Types & varieties

Graduated round set

Nested plain rounds in many sizes — the most useful all-purpose set.

Fluted-edge rounds

Crimped edges for biscuits, scones, and decorative cookies.

Shaped/novelty cutters

Stars, hearts, animals, and seasonal shapes for decorated cookies.

Plunger / stamp cutters

Cut and emboss a pattern in one press, often for fondant.

How to get clean cuts

Chill the rolled dough until firm — warm, soft dough drags and distorts. Dip the cutter's edge in flour between presses so the dough doesn't cling and tear. Press straight down with firm, even pressure and lift straight up; don't twist. For biscuits and scones especially, twisting pinches the layered edges shut and prevents that tall, straight rise. Cut shapes close together to minimize re-rolled scraps, which bake tougher.

Roll and chill the dough so it's firm before cutting
Flour the cutter between presses for clean release
Press straight down and lift — never twist, especially for biscuits

Material notes

Sharp-edged metal cutters slice through dough more crisply than thick plastic, giving better-defined edges — worth it for biscuits and detailed shapes. Tinned steel and copper can rust, so dry them immediately and store them dry. Plastic cutters are gentle on small hands and fine for soft cookie dough and fondant.

Common uses

Cut-out and decorated sugar cookiesBiscuits, scones, and shortcakesPastry rounds for tarts and turnoversDumpling and ravioli wrappersFondant and gum-paste decorationsStamping shapes from sandwiches and fruit

Tips & pitfalls

Press straight down without twisting so biscuits and scones rise tall and even
Dip in flour between cuts to stop sticky dough from clinging
Cut shapes as close together as possible — re-rolled scraps bake tougher
A drinking glass or jar lid works in a pinch for plain rounds

Good to know

Material: Tinned or stainless steel, copper, or plastic
Common forms: Plain and fluted round sets, plus shapes (stars, hearts, animals)
Care: Dry metal cutters well to prevent rust; some are dishwasher-safe
Price range: $5–20 for a graduated set
Best for: Cut-out cookies, biscuits, scones, pastry, dumpling rounds

Also called

cookie cutters · biscuit cutter