Cookie Cutter Vol. 1 - Sumikko Gurashi

Level Up Your Cookies with Sumikko Gurashi Cookie Cutters!

Anytime is a great time to bake cute cookies! Stop wandering the internet — these Sumikko Gurashi cookie cutters are just what you’ve been looking for!

Disclaimers & Warnings:

• NOT dishwasher safe
• DO NOT wash with hot water
• DO NOT use with hot ingredients
• Keep away from heat

Since these cutters are used in the kitchen, I highly recommend printing them with ABS or PETG filament for better water and temperature resistance. For food safety, bright-coloured filaments (think blue, magenta, or cyan) are the way to go! These rare colours are much easier to spot if any tiny bits break off and mix into your dough.

Features:

• Rounded corners for safety and easier cleaning
• Tapered cutting edge that’s not too sharp but still cuts smoothly
• Easy-release design with clearance holes for hassle-free use
• Cookie Size: ~75mm x 75mm

Bonus: A Trouble-Free Gingerbread Recipe

It was Christmastime when I designed these cutters, and they worked like magic on gingerbread dough. Here’s my go-to gingerbread recipe — not the fanciest or most traditional, but super easy, reliable, and perfect for cookie moulds!

Yields: 10–12 cookies with this cutter set

Ingredients:

• 250g plain flour
• 120g dark brown sugar
• 100g unsalted butter
• 1 whole egg
• 1 tbsp ground ginger (adjust to taste)
• 1 tsp ground cinnamon (adjust to taste)
• ¼ tsp baking powder*
• A pinch of salt
• Milk (as needed to adjust dough consistency)

Substitution for baking powder (if you only have baking soda):

• 1/8 tsp baking soda
• ¼ tsp cornstarch
• A squeeze of lemon juice

Instructions:

1. Soften butter in the microwave (~10 seconds).
2. Mix the softened butter, dark brown sugar, and egg until smooth. If it’s not coming together, place the bowl in a warm water bath (~60°C/140°F).
3. Sift the flour and baking powder into the wet mixture, then combine.
4. Add ground ginger, cinnamon, and salt, and mix well.
5. Adjust the dough texture: if it’s too dry, add milk (or water); if it’s too moist, add flour. The dough should feel like playdough — smooth with no cracks when gently pressed.
6. Wrap the dough in cling wrap, roll it flat (about 5mm thick), and refrigerate for at least 30 minutes.
7. Cut shapes with your cookie cutters. Dust the cutters with a bit of flour for easier release. Re-roll leftover dough after chilling.
8. If the dough gets too soft to handle, wrap and chill it again (a quick 5–10 minutes in the freezer works wonders).
9. Bake cookies on a parchment-lined tray at 180°C / 350°F for ~10 minutes. Turn the tray halfway through for even baking.

Enjoy your adorable Sumikko Gurashi cookies! 😊