So I have a fairly complex cookie cutter that I had custom made (The liverbird Liverpool crest) and I can't get it out of the cutter. I don't know if I should roll it thinner or thicker or what?

try these several things -- i imagine you've already tried it dipped in plain flour -- next, spray some fat on it -- are you in the u.s.? we call it pam here -- the aerosol fat -- or take a little shortening on a paper towel and wipe the greasey paper over the cutter -- if that doesn't work -- flour it a bit after it's been greased -- then try again --

you're right -- sometimes the thickness is key -- but i tell yah -- if you cut it out of frozen cookie dough -- that's pretty sure fire -- because you can just push it out -- so somewhere in that i hope there's a fix :)

best to you 

and use some centrifugal force with the frozen dough -- sling it out of the cookie cutter -- by snapping your wrist

frozen dough and the greased cookie cutter -+ centrifugal force = sure fire

-K8memphis  I am constantly amazed at your knowledge.  I also have to tell you, you make me laugh when you answer three or four times.  I also understand your "tornado" brain and thought processes.  I do the same thing - think of one solution, then another, then still another!

nana, thank you so much -- so very sweet of you to say 

K8 said: .......centrifugal force with the frozen dough -- sling it out of the cookie cutter -- by snapping your wrist....

 Yep I agree.   Just last night I had problems getting special 'dough' out of my cutters. I slammed the cutter along w/my wrist on the counter a couple of times to get them to loosen at least at one spot and then gently worked/eased the dough out.

yes, lynne -- that reminded me -- speaking of loosening up one spot --  sometimes for the aluminum cutters, i open the cutter itself up a bit -- just a little and that helps too --

slightly askew cakes -- how's it going