Gingerbread Christmas Bear Cookie Recipe

Baking at Christmas time is one of my favorite things to do, and I remember the days when my kids were really little, and would bake with me while they would sit on the table. Now, they can’t wait to see what new recipe I will throw their way for them to taste, and help with.

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Today, we are baking gingerbread cookies, in the shape of bears and we are pairing these cookies up with the children’s book “The Christmas Bears” by Chris Conover. You can find this book and many more in our Christmas Around the World Advent Calendar.

I wanted to share this yummy recipe with you, if you were wanting to whip up a batch this holiday too.

Gingerbread Christmas Bear Cookie Recipe

Ingredients:

• 3 cups flour

• 1 1/2 tsp baking powder

• 3/4 tsp baking soda

• 1/4 tsp salt

• 1 tbsp ginger

• 1 3/4 tsp cinnamon

• 3/4 tsp ground cloves

• 6 tbsp unsalted butter

• 3/4 cup of dark brown sugar (or light if you have that)

• 1 egg

• 1/2 cup molasses

• 2 tsp vanilla

• Bear Cookie Cutters

• Children’s Book “The Christmas Bears” by Chris Conover

Steps:

1. Combine all dry ingredients.

2. Beat sugar, eggs and butter until fluffy and smooth.

3. Add in vanilla and molasses and mix until combined.

4. Slowly add in dry ingredients, and mix until your cookie dough comes together.

5. Wrap in plastic wrap, and chill in the fridge, for at least 1 hour, or overnight. I chilled mine for almost 24 hours before I was able to get around to baking them, and I left them out on the counter to warm up for about 40 mintues before rolling out on a floured surface.

6. Preheat your oven to 375F. * (We made really small cookies, in the shape of bears, and baked them in a 350F oven, for 7 minutes) The less time in the oven, the softer the cookie.

7. Roll your dough with a rolling pin, on a lightly floured surface, cut your cookies, place on parchment lined baking sheet and bake for 7 to 10 minutes. (Do a test batch first, depending on the size of your cookie. See above note about our baking temp. variation)

8. Cool completely before icing. Find my Quick Drying Royal Icing Recipe below.

Quick Drying Royal Icing Recipe

• 3 egg whites

• 4 3/4 cup powdered sugar

• 1 tsp vanilla

• 1/2 tsp cream of tarter

Mix together, and ice your gingerbread bears! I like to ice them really simply by dipping them into the icing, and let the icing drip a bit, then let harden on a rack. This saves a lot of time, and from there, you could add more details with a piping bag if you’d like!

Tag us on Instagram if you make these cookies becauseI would love to see them! And if you love cookies and baking with your kids, please take a peek in our shop, as we have many world culture adventures that include traditional recipes and cookies are a huge part of them, such as our Christmas Adventures Around the World Advent Calendar or Christmas Adventures in Italy, France and England.

Enjoy building your masterpiece,

Alexandra