I always intend to do the right thing with my cookie cutters. But you know how it is. I get busy with something else entirely and my cutters just don't get the love they need.
Most of these older cookie cutters are tin-plate over steel. Over the years, the tin wears away in spots (usually the cutting edge), allowing a little rust to develop. In addition, tin actually tarnishes. My own cookie cutters can look like something I really don't want touching food. But I don't want to buy new ones to replace these old favorites, either.
So, what I do is buff the tarnish and rust right off, using a Scotch-brite pad (the other side of my kitchen sponge) and a paste of baking soda and water. It takes about 10 to 15 minutes to get the cutter clean enough to my satisfaction.
When cleaning up a cookie cutter, I focus on the cutting edge. It's this edge, that if rusty, can impart some really unlovely rust markings onto the cookie dough. Not a pretty sight.
After the corrosion has been buffed off, I wash the cutter in hot, soapy water and dry completely with a towel.
Finally, I use a small square of paper towel dipped in vegetable oil to give it a moisture-repellant coating.
My cookie cutter is now ready to use.
The best way to take care of tin-plated cookie cutters is to wash in hot soapy water immediately after the last cookie cut-out. Rinse, shake dry, and put them into the oven after turning it off to completely dry all of the cracks and crevices of the cutters.
