Cinnamon Bears by Tiffany
I love these cute little bears. I make them every year, no fail. I like to put one in the middle of each cookie platter just for fun, kinda like a little signature cookie. The kids and adults both, get a kick out them. They’re super easy to make and get squeals from the kiddos every single time. I had found this recipe years ago in a Pillsbury book and slightly adapted it. I love that these freeze beautifully too. I’m able to get a head start on all my holiday baking with recipes like this. Enjoy! Yields 1 dozen.
Ingredients
- 1 cup sugar
- 1 cup unsalted butter, room temp.
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon cinnamon
- mini semisweet chocolate chips, for eyes
- cinnamon candies, for nose
- powdered sugar, for dusting cookies
Directions
- Preheat oven to 350 degrees F. confection setting.
- In a standing mixer, beat butter and sugar for 10 minutes until light and fluffy. Scrape down sides if needed.
- Add egg and vanilla; beat well.
- Add flour and cinnamon; blend well.
- For each bear, shape dough for head into approx. 2 inch ball; place two inches apart on an ungreased baking sheet. Flatten slightly.
- Shape the dough for ears into approx. 3/4 inch balls.
- Place two of the ear dough balls above and touching head dough ball for ears. Flatten slightly.
- Make twelve slightly smaller dough balls for snout. Flatten slightly.
- Bake in preheated 350 degree F. oven for 12 minutes. Immediately remove from oven and transfer to a cooling rack.
- Without cooling, press two mini chocolate chips into each cookie for eyes and one cinnamon candy for nose.
- Let cool, sprinkle cookies with powdered sugar.
*Notes* These freeze beautifully. To freeze, store in gallon sized freezer Ziploc bags. To serve, thaw cookies at room temp. and give them a fresh little sprinkle of powdered sugar before serving.
Slightly Adapted Recipe by: Tiffany
Original Recipe: Pillsbury