December 10, 2010

Gingerbread Bears

12 Days of (Christmas) Cookies
Day 10

Gingerbread Bears

I love the smell of gingerbread cookies baking in the oven almost as much as I enjoy eating them! But I can't bear (no pun intended) to eat this little man... he's too cute!

  • 3 c flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 c butter, softened
  • 3/4 c firmly packed brown sugar
  • 1/2 c molasses
  • 1 egg
  • Whisk together the flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  • Beat the butter and brown sugar in large bowl with an electric mixer on medium speed, until light and fluffy.
  • Add the molasses and egg, beat well.
  • Gradually beat the flour mixture into the butter mixture on low speed, until well mixed.
  • Form the dough into a thick flat disk and wrap in plastic wrap. Refrigerate for 4 hours, or overnight.
  • Preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness on lightly floured surface.
  • Use cookie cutters to cut out shapes. Place 1 inch apart on baking sheets.
  • Bake for 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on the baking sheet for 1 minute. Transfer to wire racks and allow to cool completely.
  • Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
  • Enjoy!

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