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Sledding Teddies

 Sledding Teddies
"I've been making these special holiday cookies at Christmastime for almost 30 years," says Linda Nealley of Newburgh, Maine. "They take a while but are worth it, because the teddy bears are so cute and taste delicious."
8 ServingsPrep: 3 hours + chilling Bake: 15 min./batch + standing


  • 1 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2/3 cup molasses
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 2 tablespoons miniature semisweet chocolate chips
  • 1/2 cup shortening
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • SLEDS:
  • 16 candy canes (about 5-1/4 inches)
  • 8 whole graham crackers
  • 8 red-hot candies
  • 8 cake decorator hearts

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Sledding Teddies (continued)


  • In a small saucepan, cook the butter, brown sugar and molasses over
  • medium heat until sugar is dissolved. Pour into a large bowl; let
  • stand for 10 minutes. Beat 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 4 hours or
  • overnight.
  • For big bears, shape dough into eight 1-1/4-in. balls, eight 1-in.
  • balls, sixteen 1/4-in. balls, sixteen 1-3/4-in. x 1/2-in. logs and
  • sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside.
  • For bodies, place the 1-1/4-in. balls on three ungreased baking
  • sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for
  • heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for
  • arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for
  • legs; place separately on baking sheets. Add chocolate chips on each
  • paw and on heads for eyes.
  • For small bears, shape the remaining dough into eight 1-in. balls,
  • eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x
  • 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and
  • logs on two ungreased baking sheets as for the big bears; add
  • chocolate chips.
  • Bake small bears and logs at 325° for 11-13 minutes, and big
  • bears and logs for 14-16 minutes or until set. Cool for 10 minutes
  • before carefully removing from pans to wire racks to cool
  • completely.
  • In a small bowl, combine frosting ingredients. For sleds, use
  • frosting to attach two candy canes to the bottom of each graham
  • cracker; let stand until set.
  • Trim bear bodies so the bottom edge is flat. Using frosting, attach a
  • big bear to the back end of each sled. Attach small bears in front
  • of big bears. For legs, attach big logs in front of bears and small
  • logs on top. For noses, attach red-hots to big bears and hearts to
  • small bears with a dab of frosting. Let stand until set. Yield: 8
  • servings.