In this project we’ll show you how we made these circuit cookies using 3d printed cutters.

These cookies have a textured trace patterns and have sharp edges that make them look amazing!

The level of detail on these cookies are finely crisp and retain their shape by using non-rising dough.

To make the patterns, we 3D printed our rolling pin with an embossed pattern. This was designed to be a sleeve that fits over a wooden rolling pin.

Slice Settings

Download the STL file and import it into your 3D printing slicing software. You'll need to adjust your settings accordingly if you're using material different than PLA.

• 230C Extruder Temp
• No heated bed (65C for heated)
• 1.0 Extrusion Multiplier
• .4mm Nozzle
• 0.38 Extrusion Width
• .2mm Layer Height
• 100% infill
• No Supports
• skirt
• 60mm/s | 120mm travel speed

We 3D printed the rolling pin straight up vertically with no support material using PLA material. Since most of pattern are 45 degree angles, the fine details came out great.

The cutters are printed flat on the bed and feature a thin perimeter to make sharp edges that can cut through the dough.

Edit Design

We designed the sleeve using the sheet metal tools in Fusion 360. We extruded an intersected circle with a flange and rolled it out using the unfold modifier.

Measure the radius of the your favorite rolling pin and adjust the sketch. You can edit the thickness of the sleeve depending on the design you choose.

Next measure the length of the rolling pin and then adjust the extrusion distance to properly fit the deign of the pattern.

Then we drew the traces on top of the surface using a sketch and extruded them to make a cut.

This allows the pattern to wrap around the cylinder without distorting any of the geometry.

Attach Pattern Roller

You can slide the pattern part onto a rolling pin or just use the pattern roller by itself.

The rolling pin handles make it easier to roll on the imprint but you can still texture the dough without the rolling pin!

Ingredients

2 sticks (1 cup) cold, unsalted butter, cubed
1 cup granulated sugar2 eggs
4 cups all-purpose flour
3/4 cup cornstarch
3/4 teaspoon kosher salt
1 teaspoon vanilla extract

Mix Ingredients

Cut the sticks of butter into cubes to make it easier for the mixer. Add to a bowl and then mix with sugar on a low setting.

Next add the eggs and mix. Don't mix for a long time as this will mix in too much air and allow the dough to rise.

Once mixed we'll add the cornstarch and flour. Mix and then add the vanilla extract.

Continue to mix until the dough pulls away from the sides of the bowl.

Now we are ready to roll and cut!

Roll dough

This dough is easy to work with and there is no need to chill it so you can go straight to rolling and cutting.

Roll out the dough in between two sheets of parchment paper.

Use the rolling pin to evenly flatten the dough.  You could also use a cylinder like a spray bottle or can you spread out the dough. 

Roll Pattern

To get the pattern to really show through. We rolled it out slowly while press down on the sheet.

It’s not sticky so it doesn’t get stuck in between the crevices and it holds its shape.

Cut shape

To cut out the shape, we firmly press down on just the edges and slightly wiggle to it break away. It can be a bit like tetris if your laying out patterns to be efficient.

Parchment paper makes it easy to remove the cookies and there’s no need to dust your counters with flour. It’s less waste and mess free.

Bake

We made a whole batch of them using different shapes and set the pattern going in different directions so it's easy to get variations.

We baked these for about 9 minutes at 375F or 190C. Top rack, conventional oven.