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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
Ingredients
- 1 cup butter, cubed
- 2/3 cup packed brown sugar
- 2/3 cup molasses
- 1 large egg, room temperature, 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
- Decorating icing and sprinkles
Directions
- 1. 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.
- 2. 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 bodies of 10 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.
- 3. 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.
Nutrition Facts
1 cookie: 481 calories, 20g fat (12g saturated fat), 68mg cholesterol, 262mg sodium, 70g carbohydrate (31g sugars, 2g fiber), 6g protein.
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