A considered shape
The round outline gives a consistent visual starting point, while the fluted edge adds a small scalloped detail to the shape being cut.

Linenkest / The baking collection
$17.90 USD
Turn a rolled sheet of dough into repeated round shapes. These fluted cookie cutters bring a decorative edge to the shaping stage, ready for a recipe that holds a cut outline through baking. Choose it for the part...
Available to order
A closer look / Your next baking moment
Turn a rolled sheet of dough into repeated round shapes. These fluted cookie cutters bring a decorative edge to the shaping stage, ready for a recipe that holds a cut outline through baking.
Choose it for the part of the recipe you want to work on, then let your own pace and the recipe's method guide the session.
The round outline gives a consistent visual starting point, while the fluted edge adds a small scalloped detail to the shape being cut.
The open centre lets you see the dough beneath the cutter as you plan the next position on the rolled sheet.
A repeated shape gives a tray a clear visual rhythm, leaving you free to choose the finish, filling or decoration your recipe supports.
Prepare and roll the dough to the thickness your recipe specifies. Check that the dough and cutter are ready for a clean, controlled cut.
Position the cutter on the sheet and press with a steady motion, keeping fingers clear of the lower edge. Follow the recipe if it recommends flouring the cutter.
Lift and transfer the shapes carefully with a suitable utensil. Gather and reroll offcuts only as the recipe permits, avoiding unnecessary handling.
Use them for a tray of rolled cookies, a baking afternoon with a repeated motif or another suitable dough recipe. Check the actual cutter dimensions before choosing a recipe or container where size is critical.
Set out the ingredients and tools before beginning, and leave a clear place for the next stage. Working through one familiar recipe is a useful way to learn how a tool feels in your own kitchen.