Cookie cutters

Cookie cutters are a staple of every kitchen: in minutes, shortbread dough becomes stars, hearts or animals, and fondant or marzipan turns into fine decorations for cakes and cupcakes. At miniSchoggi you will find more than 850 biscuit cutters, embossers and Springerle moulds, shipped from our own warehouse. Order by 4 pm and your parcel leaves the same day by Swiss A-Post.

Which cookie cutters do we stock?

The range is sorted by motif and occasion, so you can find what you need quickly:

• Seasons and celebrations: Christmas cookie cutters with stars, fir trees and gingerbread men, plus Easter, autumn and Halloween with bat, ghost and witch's hat.
• Animals and children's themes: cow, hedgehog, fox, penguin, unicorn, dinosaur – browse them all under animal cookie cutters. For little vehicle fans there are a tractor and a fire engine.
• Basic shapes and sets: plain and fluted rings (10 and 14 pieces), squares, rectangles and hearts in sets of six, the Wilton fluted round set, and letters and numbers, from the 26-piece alphabet to the 36-piece combination set.
• Swiss motifs: Switzerland with Swiss cross, edelweiss, mountains, cow and pretzel.
• Embossing, not just cutting: Springerle moulds with alpine cows, alphorn player or nativity scene (Ø 57 to 98 mm) under Springerle cookie moulds, the 85-piece biscuit stamp for your own lettering, and fondant embossers with grid and brick patterns.

Which cutter suits your project?

For simple biscuits with children, clear outlines work best: circle, heart, star. The finer the motif, the more useful a plunger cutter becomes: the plunger pushes the dough out cleanly, so thin ears and legs don't tear off.

For fondant, marzipan or flower paste, choose small, sharp-edged shapes such as blossoms, leaves or bows. The Easiest Rose cutters and the petunia and hydrangea embossing sets make sugar flowers achievable even for beginners.

Tips from our bakery

• Roll evenly: with rolling guides, such as the professional set in 3 sizes, every biscuit is the same thickness and they all bake at the same rate.
• Keep it cold: chill shortbread dough for at least an hour before cutting. Cold dough holds sharp edges; warm dough sticks and distorts.
• Don't twist: press straight down and lift. If the dough is sticky, dip the edge in flour; for fondant, use cornflour.
• Waste less: place the shapes close together and re-roll scraps only once, otherwise the biscuits turn tough.

Prefer to practise with professionals? Our biscuit, cookie and confectionery courses in Adliswil are the place to start. For a reliable dough, try our Mailänderli recipe, the classic Swiss Christmas butter biscuit.

Frequently asked questions

How thick should cut-out biscuit dough be?

As a guide: for Mailänderli 5 to 8 mm, for most other cut-out biscuits 4 to 5 mm; for Linzer cookies rather 3 mm, so the sandwich doesn't get too thick. Roll fondant and marzipan for decorations to 2–3 mm.

Can I use biscuit cutters for fondant?

Yes, as long as the edge is sharp. Dust the fondant lightly with cornflour and let the cut pieces dry briefly before placing them on the cake.

How do I clean cookie cutters?

Ideally by hand in warm water with a soft brush, then dry thoroughly. Plunger cutters and wooden embossers should not go in the dishwasher.