Best 5 Gingerbread Bear Cookies Recipes

GINGERBREAD TEDDY BEARS

Steps:

• 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., 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. , 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.

GINGERBREAD BEAR COOKIES

Steps:

• Heat oven to 350°F. Cut cookie dough into 4 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
• Cut 1 piece of dough into 10 equal portions. Using 1 portion for each cookie, shape dough into 1-inch ball for body, 1/2-inch ball for head, 4 (1/4-inch) balls for arms and legs, and 2 smaller balls for ears. Arrange balls to look like teddy bear shape on ungreased cookie sheet. Repeat with remaining pieces of dough, placing cookies 2 inches apart on cookie sheets.
• Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets. Decorate as desired with icing.

GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
• Mix together the molasses, brown sugar, water and shortening.
• Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
• Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

GINGERBREAD COOKIES

Steps:

• sift the flour, bicarbonate of soda and ground ginger, nutmeg and cinnamon together in a mixing bowl
• chop the butter into small pieces, and rub into dry mixture until the consistency of fine breadcrumbs, then add the sugar and mix together
• mix the beaten egg and add to the mixture, mixing together to form a dough
• Roll out on a floured surface (ensure you flower bothe the rolling pin and the table very well as this helps wen cutting into shapes once rolled) to about 3mm thick, then cut out what ever shapes you want. Put onto a tray lined with baking paper, decorate as much as you like although i like to keep mine simple with a good sprinkle of cinnamon sugar yum!
• cook for approximately 15 minutes depending on size of biscuit.
• When they are cooked, leave on the baking sheet for a few minutes, then transfer to a cooling rack, and leave to cool completely.

GINGERBREAD TEDDIES

Steps:

• In a large bowl, combine 2-1/4 cups flour, brown sugar, shortening, molasses, eggs, baking soda, cinnamon, ginger and cloves. Beat on high speed until combined. Beat in remaining flour. Cover and refrigerate for at least 2 hours., Shape dough into 12 balls, 1-3/4 in. each; 12 balls, 1-1/4 in. each; 72 balls, 1/2 in. each; and 60 balls, 3/8 in. each. Place the 1-3/4-in. balls on three foil-lined baking sheets for the body of 12 bears; flatten to 1/2-in. thickness., Attach six 1/2-in. balls to each bear for arms, legs and ears. Attach four 3/8-in. balls for paws. Attach one 3/8-in. ball for nose. Add chocolate chips for eyes and belly buttons. , Make three cuts halfway through the dough on the end of each paw; make an indentation in each ear with a wooden spoon handle., Bake at 350° for 12-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely (cookies will be fragile while warm).