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Gingerbread Teddy Bears

Total Time

Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Makes

10 cookies

These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are so soft and chewy that we can hardly wait until they come out of the oven!—Elizabeth Manzanares, Gloucester, Virginia
Gingerbread Teddy Bears Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2/3 cup molasses
  • 1 large egg, room temperature, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • Miniature chocolate chips
  • Decorating icing and sprinkles

Directions

  1. In a small saucepan, combine butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand 10 minutes. Stir in egg and vanilla. Combine flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate 2 hours or overnight.
  2. Preheat oven to 350°. Shape dough into ten 2-in. balls, ten 1-in. balls, forty 1/2-in. balls and twenty 3/8-in.balls. Place the 2-in. balls on 3 foil-lined baking sheets for the body of 8 bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes and buttons.
  3. Bake 10-12 minutes or until set. Cool 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe ears, muzzle and paws; add sprinkles for fingers, toes and nose.

Nutrition Facts

1 cookie: 481 calories, 20g fat (12g saturated fat), 68mg cholesterol, 262mg sodium, 70g carbohydrate (31g sugars, 2g fiber), 6g protein.

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