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Gingerbread Teddy Bears

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  Butter/Margarine 1 Cup (16 tbs)
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  Dark corn syrup/Light corn syrup/molasses 2⁄3 Cup (10.67 tbs)
  All purpose flour 4 Cup (64 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Beaten egg 1
  Vanilla 1 1⁄2 Teaspoon
  Miniature semisweet chocolate pieces 4

• In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir over medium heat till butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves.
• Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat till well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight.
• To make each teddy bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten the 1-inch ball to 1/2 inch for body. Attach the 3/4-inch ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears. Place one of the 1/4 inch balls on head for nose. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes and navel.
• Bake in a 350° oven for 8 to 10 minutes or till done. Carefully remove and cool. If desired, pipe on bow ties with Decorating Icing.

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Gingerbread Teddy Bears Recipe