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Gingerbread Teddies

 Gingerbread Teddies
Kids of all ages will be delighted to see these roly-poly teddy bears adorning your holiday table! I've been using this gingerbread recipe for as long as I can remember.
12 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 4-1/2 cups all-purpose flour, divided
  • 2 cups packed brown sugar
  • 1-1/2 cups shortening
  • 1/2 cup molasses
  • 2 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • Semisweet chocolate chips

Directions

  • 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;

2 of 2

Gingerbread Teddies (continued)

Directions (continued)

  • 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). Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 587 calories, 26 g fat (7 g saturated fat), 35 mg cholesterol, 241 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein.