Teddy Bears Cookies
Submitted by cpjp519
Teddy bear shaped oatmeal cookies decorated with icing faces and candy noses. A fun baking project kids love, made with brown sugar, oats, and real butter.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
1 hrsThese bear-shaped oatmeal cookies are the kind of baking project that gets kids genuinely excited. Each teddy bear is formed from three balls of dough: one big body and two little ears, pressed together and crimped with a fork before baking. After they cool, piped icing adds eyes and a smile, and a candy piece becomes the nose.
The dough itself is a rich brown sugar and butter base loaded with quick-cooking oats that give the cookies a chewy texture with lightly crispy edges. Chilling the dough for an hour is a must. Without it, the balls won’t hold their shape and you’ll end up with flat blobs instead of recognizable bears.
Keep the shapes simple and a little chunky. Thin ears will spread and burn before the body is done.
Kitchen Tips
- Chill the dough the full hour. If it’s still soft and sticky, give it another 30 minutes. Shaping warm dough is frustrating and the cookies spread too much
- Space the large dough balls a full 3 inches apart. These cookies spread more than you’d expect
- Let cookies cool on the sheet for 2 minutes before moving. They’re fragile when hot and the ears will break off
- Wait until the cookies are completely cool before decorating. Icing melts and slides on warm cookies
Variations
- Use chocolate icing for brown bears and white icing for polar bears
- Press chocolate chips into the dough for eyes instead of piping icing for a quicker version
- Add cinnamon to the dough for a warmly spiced teddy bear cookie
Ingredients
Directions
In large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375*F. For each bear, form two ½ inch balls and one 1½ inch ball. Place the large ball on ungreased cookie sheet; place smaller piece s on top to form ears. Flatten dough slightly; crimp edges with fork. Repeat with remaining dough, placing large balls of dough 3 inches apart on cookie sheets.
Bake for 7 to 10 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool 10 minutes or until completely cooled.
To decorate, use small round tip on decorator icing; pipe icing on each cookie for eyes and mouth. For nose, use small amount of icing to secure M and M’s on cookie. Let icing set before storing. Store in lightly covered container.
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