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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 McCormick® Pure 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 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 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

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Gingerbread Teddy Bears (continued)

Directions (continued)

  • 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, nose and buttons.
  • Bake 10-12 minutes or until set. Cool 10 minutes before carefully
  • removing to wire racks to cool completely. With frosting, pipe bows
  • on bears. Yield: 8 cookies.