why make this recipe
Santa Bear Cookies are a fun and festive treat perfect for the holiday season. These adorable cookies not only taste great but also brighten up any gathering. They are easy to make and can be a delightful activity for families and kids. Everyone loves the cute bear design, making these cookies a hit at holiday parties and cookie exchanges.
how to make Santa Bear Cookies
Ingredients :
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Chocolate chips (for eyes and buttons)
- Candy corn or red M&Ms (for noses)
- White icing (for decoration)
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly to create a bear shape.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on a wire rack.
- Once cool, use white icing to add a belly and ears, then decorate with chocolate chips for eyes, candy corn or red M&Ms for noses, and more chocolate chips for buttons.
how to serve Santa Bear Cookies
Serve Santa Bear Cookies on a festive tray or plate during holiday gatherings. Pair them with a cup of hot cocoa or milk for a cozy treat. They also make lovely gifts when packaged in cute boxes or bags.
how to store Santa Bear Cookies
To keep your Santa Bear Cookies fresh, store them in an airtight container at room temperature. They can last for up to one week. If you want to keep them longer, you can freeze them. Place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container. They will stay fresh for up to three months in the freezer.
tips to make Santa Bear Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- If the dough is too sticky, chill it in the fridge for about 30 minutes before shaping the cookies.
- Get creative with decorations! Use different candies for fun variations.
- Keep an eye on the cookies while baking, as oven temperatures can vary.
variation
You can make these cookies even more fun by using different colors of icing for decoration. Try using mini marshmallows for a fluffy look or use different candy shapes for different bear designs. You could also experiment with adding spices like cinnamon or nutmeg to the dough for a holiday twist.
FAQs
1. Can I use a different type of sugar?
Yes, you can use brown sugar for a richer flavor, but it may change the texture slightly.
2. Can these cookies be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
3. How can I make the icing for decorating?
You can make simple icing with powdered sugar and a little milk. Mix until you reach the desired consistency, then use it to decorate your cookies.
4. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking.
5. What if I don’t have candy corn or red M&Ms?
You can use any small round candy or even chocolate chips for the noses!
Santa Bear Cookies
Ingredients
Equipment
Method
- Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined.
- Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Roll out chilled dough to 1/4-inch thickness and cut out bear shapes.
- Place cookies on parchment-lined baking sheets and bake for 8-10 minutes, until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare royal icing: beat powdered sugar, meringue powder, and warm water until stiff peaks form.
- Divide icing; color one portion red for Santa hats and another small portion black for eyes/noses. Leave some white.
- Pipe a red Santa hat onto each bear cookie, then outline and flood.
- While the red icing is wet, add white sprinkles to the hat brim and pom-pom area.
- Once red icing is dry, pipe small black dots for eyes and a nose.
- Let decorated cookies dry completely before storing.