Teddy Bear Cookies are cute bite-size treats that are perfect to serve at Valentine’s Day parties, baby showers, birthday parties, or just for a fun afternoon snack.
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A few months ago I found a set of adorable teddy bear fondant cutters. The set contained three different sizes with the largest size being only 1 1/2″ long. The second cutter measured at 1″ long and the tiniest cutter measured just a little over 1/2″ long. As soon as I saw these cute bear cutters I knew that I wanted to make these cookies.
These fun little creations start by making a batch of yummy gingerbread dough. Combine all ingredients and on a lightly floured surface, roll out the dough to approximately 1/4″ thickness. To keep the dough from sticking, sprinkle additional flour on your work surface as you roll out the cookies. To make the bear shapes I used the 1 1/2′ bear fondant cutter.
Place dots of white icing over the bear’s hearts and place candy heart sprinkles
The drying time may vary but I allowed mine to dry for a couple of hours. To keep the cookies fresher longer, store the cookies in an air-tight container. The cookies also make a cute gift. Simply place them in a nice container and give them away to your family, friends, neighbors, or co-workers.
I placed a few of the cookies inside a jar, added a Valentine ribbon, and hot glued a heart button on for embellishment. My grandchildren will be receiving this jar of Teddy Bear Cookies as Valentine’s Day treats from Grandma Linda.
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Delicious little bite-size cookies.
20 minPrep Time
8 minCook Time
28 minTotal Time
Save RecipeIngredients
- 3/4 cup shortening
- 1 cup granulated sugar
- 4 tablespoons molasses
- 1 egg yolk
- 2 cups all-purpose flour (*GF Option: use gluten-free flour blend + 2 tsp xanthan gum (unless flour contains it)
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 tablespoon ground flax (*only use for gluten-free option)
- Candy hearts (GF Option: use gluten-free candies)
- Tube of white icing
Instructions
- In a large mixing bowl, combine shortening, sugar, molasses and egg.
- In a separate mixing bowl, combine flour, baking soda, cinnamon, ginger, salt, (xanthan gum and flax for gluten free version)
- Stir dry ingredients into wet ingredients.
- On a lightly floured surface, roll out the dough to approximately 1/4" thickness. To keep the dough from sticking, sprinkle additional flour on your work surface as you roll out the cookies.
- Use 1 1/2' bear fondant cutter to cut out teddy bear shapes.
- Bake in a preheated 350 degree F oven for 5 - 8 minutes, or until golden brown.
- Cool completely.
- Place a dot of white icing over the bear's heart and place a candy heart on top of the icing. In order to keep the hearts in place you'll need to allow the icing to dry, approximately 1 hour.
- Store the cookies in an air-tight container.
I hope that you have fun making these adorable Teddy Bear Cookies.
Enjoy!
Linda
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