Gingerbread Bears

Gingerbread Bears

15
anonymous 0

"These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup."

Ingredients {{adjustedServings}} servings 263 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.
  2. Preheat oven to 325 degrees F ( 165 degrees C ).
  3. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.
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Reviews 15

  1. 18 Ratings

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LISA NOONAN
12/12/2003

this recipe is very tasty, not too strong. the dough does need to be refrigerated just not too long. I chilled mine for the afternoon while I ran errands and it was rock hard. I had to let it sit for about 10 minutes before I could roll it. It doesn't get soft too fast, so it is fairly easy to work with.

FLOURSUGAREGGS
12/16/2003

These were very nice! I didn't have molasses in the house so I wanted a recipe that didn't call for it. These have a nice mild taste...sweet enough for my kids and not overly sweet for my husband. They held their shape nicely. I would recommend you let them cool on the sheet a minute before removing them so your gingerbread people don't end up missing limbs :) p.s. I only chilled them about 1/2 hour and they were fine. Also, we used canned vanilla frosting to decorate our gingerbread people and the kids had a ball.

Cptalbertwesker
4/19/2007

Made these for a conference, went down an amazing treat, added a touch more cinammon and ginger to make 'em taste a little more. Once people had the taste for them, they came back for more.