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Gingerbread Teddy Bears

 Gingerbread Teddy Bears
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
8 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2/3 cup molasses
  • 1 egg, 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
  • Red decorating frosting


  • In a small saucepan, combine the butter, brown sugar and molasses.
  • Cook over medium heat until sugar is dissolved. Pour into a large
  • bowl; let stand for 10 minutes. Stir in egg and vanilla. Combine the
  • flour, cinnamon, ginger, baking soda and cloves; gradually add to
  • butter mixture and mix well. Cover and refrigerate for 2 hours or
  • overnight.
  • Shape dough into eight balls, 2 in. each; eight balls, 1 in. each; 32
  • balls, 1/2 in. each; and 16 balls, 3/8 in. each. Place the 2-in.
  • balls on three foil-lined baking sheets for the body of eight 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

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Gingerbread Teddy Bears (continued)

Directions (continued)

  • for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate
  • chips for eyes, nose and buttons.
  • Bake at 350° for 10-12 minutes or until set. Cool for 10 minutes
  • before carefully removing to wire racks to cool completely. With
  • frosting, pipe bows on bears. Yield: 8 cookies.