Cookie Cutters

Choose by size and shape based on the cookies you bake, prefer metal for sharp edges and detailed shapes or food-grade plastic for safety and novelty designs, and consider set versatility (multiple sizes) and whether the cutter is suitable for dough thickness and fondant

Common materials are stainless steel (durable, rust-resistant, thin edges), tinplate or carbon steel (sharp but may need drying to avoid rust), and food-grade plastic (safer for kids and thicker edges but less precise detail)

For frequent or commercial use, look for sturdy stainless steel or heavy-gauge metal with reinforced seams and comfortable grips; plain thin cutters are fine for occasional home baking

Hand-wash with warm soapy water and dry thoroughly to prevent rust; avoid prolonged soaking or dishwasher use for non-stainless cutters, and store flat or nested in a dry container to maintain shape

Expect wide price variation: budget options are available under $50 while specialty or large professional sets cost more; prioritize material quality, number of pieces, and intended frequency of use rather than price alone

Yes—cookie cutters can be used to shape fondant, sandwiches, pancakes, cheeses, fruits, or for plating, provided the cutter material is appropriate for food contact and the shape fits the ingredient thickness

Plastic cutters are often recommended for children because they have dulled edges and are lightweight, while adults may prefer metal for precision; regardless, supervise children and choose BPA-free, food-safe plastics