I need some serious help. I have tried everything I can think of to cut my sugar cookies with one of my many intricate cookie cutters! Last night it was my beautiful crown cutter (see below). I was almost in tears because I cannot get the dough to come out of the little nooks and crannies. I sprayed my cutter with cooking spray, I floured it, I tried the dough frozen, cold and room temp. I tried just leaving the dough on the parchment so I could peel the extra dough away and just slide the whole sheet of parchment onto the cookie sheet but no matter what I did, the dough came up with the cutter when I lifted it and I tried so carefully to punch it out gently onto the cookie sheet and it broke every single time. I tried again and again and again and I literally started crying. How do you all do this? Is there something I do not know? There are tons of these kinds of cutters out there and I see cookies like this all the time and you don't really think about that part until you try baking them yourself. I also have a wine glass, margarita glass and champagne flute that each have a super skinng stem and I can only imagine how fun those will be. I know it's silly, but I am super upset! I was supposed to have these crowns made for a friend and I had to call her and tell her to choose another cutter because I could not do it. I used the same cookie recipe I always use - the no fail recipe. Help please! Am I lame or what?
Hi Heidinamba,
I have the same exact cutter...I never had this problem with mine..
You know I think the problem might be w/ your cookie dough..
How about trying a different dough recipe.. I always use the Wilton NO chilling sugar cookie recipe, the one you use with a cookie mold where you insert the stick. Try it and see if that works...
W/ mine I still dip the cutter into flour, then I slightly push the dough w/ my finger, and it comes out perfect... Good luck..Don't cry.. 
Hey JoAnnB - it's funny that you should mention an "ejector"! One day as I was thinking about my cookie breaking problem - I thought up the ejector idea. My mind went wild with the possiblities of starting a whole new line of cookie cutters that each came with an "ejector". I would tout the fact that anyone could make perfect cutout cookies everytime! I mean think about it, is there anything remotely on the market that helps with this problem? Cutout cookies are becoming really big and I know that my customers always ask me for hints and advice because they just cannot achieve perfect looking cutout cookies! So get your entreprenueral (sp?) hat on and design ejector cutters!!
I love the ejector idea! I tried the no-fail cookies for the first time recently and my kids picked out one cookie cutter that I had trouble with. It was an easter basket (after easter LOL) and the handle part kept getting stuck. What I figured out was that when the dough was warmer and I very quickly used the cookie cutter, I got it to come out perfectly. Of course I ruined a bunch before I figured it out. After that I chilled the dough and after chilling I pulled the excess from around the shape.
Doesn't it just drive you crazy when part of your cookie dough stays in the cutter while part of it falls out?!!! I also think it was a bit more of a problem for me because last night I was making my cookies pretty thick. Because usually I can stamp my cutter cookie quickly and the dough will stay right on the parchment but last night that wasn't happening. I have not tried the Wilton recipe like someone suggested. Once I started making the No Fail recipe I quit trying other one. Honestly, I don't think the No Fail recipe is the best tasting but it keeps the shape of the cookies so well that is why I decided to stick with it. It's tasty but not the very best.
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