How to choose a cookie cutter sets
Updated June 2026Independently researchedNo paid placement.
Choose a stainless steel cookie cutter set based on the shapes you actually bake, the gauge of the metal (thicker is sturdier), and the edge finish, rolled edges are kind to fingers and dough. A versatile set of 10–15 shapes in 2–4 inch sizes covers holidays and everyday biscuits, while loose specialty cutters fill gaps for themes like dinosaurs or letters. Skip plastic cutters that warp; well-made steel sets last decades with simple handwashing.
What sizes and shapes should you look for in a cookie cutter set?
The best cookie cutter sets balance variety with usefulness. A 10- to 20-piece set that includes circles, stars, hearts, a gingerbread person, a tree, and a few seasonal shapes (pumpkin, snowflake, egg) will cover most holidays and year-round baking. Avoid sets stuffed with odd shapes you’ll never use, that’s wasted drawer space. Size matters too. Most basic sets offer cutters between 2 and 4 inches across, which work for standard rolled cookies. Mini cutters under 1.5 inches are cute for decorating, but they’re fiddly with thick dough. Deep cutters (at least 1 inch tall) are better for cutout cookies that use sanding sugar or sprinkles, and they also work well for fondant or pastry. If you bake big batches of sandwich cookies, consider a set with mostly 3-inch shapes. For the most flexibility, look for a set that includes a mix of simple geometry (circles, squares) and a few recognizable icons. That way you can decorate with icing to turn a circle into a sun or a flower, but still have a ready-made star for a Fourth of July party.
Why stainless steel cutters are better than plastic or copper?
Stainless steel cutters are the workhorses of the baking world. They don’t rust, won’t warp in hot dough, and they cut cleanly without dragging or tearing the edges of your cookies. Plastic cutters can bend or crack after a few uses, and they often develop a dull edge that smushes rather than slices. Copper cutters look gorgeous, but they tarnish quickly and cost a lot more for the same performance. Another big advantage of steel is its heat conductivity. A chilled steel cutter helps keep butter-based dough firm as you cut, reducing spread in the oven. Plastic traps warmth, which can soften the dough’s edge and lead to blotchy shapes. With stainless steel, you get sharp, consistent lines batch after batch. One trade-off: stainless steel cutters are heavier than plastic, which can be a plus (they hold their place) or a minus if you have arthritis. Choose a set made from a thicker gauge, at least 0.5 mm, so the edges stay true and the cutter won’t crumple when you press down on stiff dough.
How to judge the quality of a stainless steel cutter before you buy?
Look for three things: the edge finish, the seam, and the metal thickness. A good cutter has a rolled or “beaded” top edge, that’s the rolled rim you press with your fingers. Rolled edges are comfortable and won’t cut your hands. Straight-edged cutters without a rolled rim are harder to grip and can dig into your palms during long baking sessions. The seam (where the strip of metal is joined) should be smooth and almost invisible. A rough or sharp seam can tear dough and is a telltale sign of cheap manufacturing. Run your finger lightly around the inside of the cutter; if you feel a ridge, the cutter will snag the dough. High-end sets like those from Ateco or Ann Clark have nearly seamless joins. Metal gauge matters because thin cutters flex out of shape after repeated use. A good stainless cutter feels rigid when you squeeze it gently. If it flexes easily, it’s probably too thin. Also check whether the cutter has a flared or tapered bottom edge, a slightly thinner cutting edge helps it slice through dough without sticking, while the rolled top keeps your hands comfortable.
Should you buy a large set or just a few specialty shapes?
It depends on how often you bake. If you make cookies a few times a year for holidays, a medium set (10–15 pieces) with classic shapes is the best value. You’ll have enough variety for birthdays, Christmas, and Easter without cluttering your drawer. Large 50-piece sets often include weird shapes (a harp, a dolphin) that you’ll use once, and they take up a lot of space. If you bake frequently or decorate with intricate royal icing, consider buying a smaller basic set plus a few loose specialty cutters for themes your family loves, dinosaurs, animals, letters, numbers. That way you get the precision of well-made individual cutters without paying for a bunch of shapes you won’t touch. One more thing: specialty cutters like letter or number sets (usually sold separately) let you personalize cookies for birthdays and events. They’re worth the extra purchase if you enjoy custom decorating. For everyday baking, a 12-piece mixed set is more than enough to keep things interesting.
Are stainless steel cookie cutters dishwasher safe?
Most stainless steel cookie cutters are labeled dishwasher safe, but hand washing is better for their longevity. Dishwasher detergents can be harsh on the metal’s surface over time, and the high heat may weaken thin-gauge cutters. More important: if your cutter has a rolled edge, water can get trapped inside the rim and cause a musty smell or, rarely, surface rust on low-quality steel. To keep them in top shape, wash cutters by hand with warm, soapy water and a soft sponge. Dry them immediately with a towel, don’t let them air dry, because moisture left on the metal can cause spotting. If you must use the dishwasher, put cutters on the top rack and remove them as soon as the cycle ends. A quick hand-dry afterwards will keep them looking shiny and new. Avoid soaking cutters for long periods, especially if they’re made from a thinner gauge or have any exposed raw metal at the seam. Stainless steel is resistant to rust, but it’s not immune to pitting if left wet in a humid environment.
Frequently asked questions
Can I put stainless steel cookie cutters in the dishwasher?
Yes, most stainless steel cutters are dishwasher safe, but hand washing is gentler and prevents water from sitting in rolled rims. If you use the dishwasher, place them on the top rack and dry them immediately to avoid spots or hidden moisture.
Are these cutters sharp enough to cut cookies without crushing the dough?
Good stainless steel cutters have a fine, burr-free cutting edge that slices through dough cleanly without smushing it. Avoid cutters with visible burrs or rough seams, which can squash the edges. A well-made cutter should feel sharp against your fingernail but not so sharp that it’s dangerous.
How do I prevent the cutter from sticking to the dough?
Dip the cutter in flour or powdered sugar before each cut. You can also lightly spray it with non-stick cooking spray. For sticky doughs, chill the dough first and use a cutter with a rolled edge, which releases dough easier than a straight edge.
Should I buy a set or individual cutters?
Start with a 10- to 15-piece set of classic shapes (stars, circles, hearts, trees) if you’re a casual baker. Buy individual specialty cutters only when you need a specific shape that the set doesn’t cover. Sets give you better value per cutter, but individual cutters let you be picky about quality and design.
Do these cutters work for other crafts like fondant or clay?
Absolutely. Stainless steel cutters are non-porous and easy to clean, so they work beautifully for fondant, gum paste, marzipan, and even polymer clay or salt dough. Just avoid using the same cutters for food and non-food items unless you thoroughly sanitize them between uses.
What’s the difference between rolled-edge and straight-edge cutters?
Rolled-edge cutters have a smooth, rounded rim that’s comfortable to press and easier to release from dough. Straight-edge (or flat) cutters lack that rim, they’re cheaper but can dig into your fingers and stick more. For regular use, rolled edges are worth the extra cost.