Ginger Bear Cookies
- 3 cups Flour
- 3/4 cup Brown sugar
- 3/4 tsp Baking soda
- 1 tbsp Ground cinnamon
- 1 tbsp Ground Ginger
- 1/2 tsp Ground cloves
- 1/2 tsp Salt
- 14 tbsps Sliced butter, room temperature
- 3/4 cup Molasses
- 4 tbsps Milk
- 2 cups Powdered sugar
Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
Add 12 tbsp butter slices and use a pastry blender to cut the butter in until the mixture resembles fine meal.
Add the molasses and 2 tbsp milk and mix until combined.
Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Working in batches, remove one dough sheet at a time and roll out the dough to 1/2 inch. Cut Ginger Bears and place them on prepared baking sheets. Don't have a bear cookie cutter? Print out an outline of a bear and cut out the shape, and place on top of dough and cut around shape with a knife or toothpick.
Refrigerate the Ginger Bears for 5 minutes.
Bake the cookies 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake.
Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
Store Ginger Bear cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
Add 2 tbsp slices of butter, 2 tbsp milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.
Pair your Ginger Bears with 2018 Late Harvest Syrah!
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