A shaped outline of thin metal or plastic, open at both ends, pressed into rolled dough to cut cookies, biscuits, scones and pastry decorations in a uniform shape. Plain round cutters, straight or fluted, are the workhorses; themed shapes come out for holidays. A set of graduated rounds doubles as pastry rings for tart bases and for stamping out pie tops.
Dip the cutter in flour and press straight down without twisting, or the edge seals and the cookie will not rise evenly. Chilled dough cuts cleanest. A biscuit cutter is the same tool with slightly taller sides so the dough is not compressed.