Description
Delightfully charming Polar Bear Cookies featuring soft, creamy butter and cream cheese dough cut into adorable bear faces, baked to perfection, and decorated with smooth buttercream frosting, sanding sugar, and playful sprinkle details. Perfect for winter celebrations or any time you want a fun, tasty treat.
Ingredients
Scale
Cookie Dough
- 3/4 cup (170g) unsalted butter, room temperature
- 1/2 cup (113g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups (375g) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Buttercream Frosting
- 1/2 cup (113g) unsalted butter, room temperature
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Decoration
- White sanding sugar or granulated sugar
- Large chocolate chips (for noses)
- Black round sprinkles (for eyes)
- Red or pink round sprinkles (for inner ears)
Instructions
- Prepare the Cookie Dough: Cream together the unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavorings and Egg: Incorporate the egg, vanilla extract, and optional almond extract into the creamed mixture, mixing until just combined for enhanced flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt, ensuring an even distribution of leavening and texture components.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and blend until a uniform dough forms, careful not to overmix to maintain tenderness.
- Chill the Dough: Divide the dough into portions, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or freeze for 30 minutes to firm up for easier handling.
- Preheat and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll Out Dough: On a floured surface, roll the chilled dough to about 1/3 inch thickness, providing the ideal thickness for soft but sturdy cookies.
- Cut Bear Faces: Use a 2 1/2-inch round cookie cutter to create the main bear faces from the rolled dough.
- Cut and Shape Ears: Use a 3/4-inch round cutter to cut out smaller circles for ears, trimming a straight edge if needed to attach securely.
- Attach Ears to Faces: Gently press the small ear circles onto the top edge of each larger bear face cookie, ensuring they adhere after chilling.
- Chill Cookies Before Baking: Place the shaped cookies back in the refrigerator for 15 minutes to help maintain their shape during baking.
- Bake: Bake cookies for 10-13 minutes until edges are set but not browned, retaining a soft texture.
- Cool Cookies: Let cookies cool on the baking sheet for 15 minutes to firm up, then transfer to a wire rack to cool completely for decorating.
- Make Buttercream Frosting: Beat the butter until creamy, then gradually add powdered sugar and mix on low until combined smoothly.
- Add Remaining Frosting Ingredients: Incorporate vanilla extract, heavy cream or milk, and a pinch of salt, then beat on medium-high speed until the frosting is light and fluffy.
- Frost Cookies: Spread a thin layer of buttercream frosting over each cooled cookie using a spatula or knife.
- Add Sugar Coating: Dip the frosted side of each cookie into white sanding sugar or granulated sugar to give a smooth, snowy finish.
- Pipe Muzzle: Use a piping bag or small spatula to add an oval dollop of frosting near the bottom center of each bear face to form the muzzle.
- Place Nose: Press a large chocolate chip onto the frosting muzzle to serve as the bear’s nose.
- Add Eyes and Inner Ears: Position black round sprinkles above the muzzle for eyes, and stick red or pink sprinkles inside the ears for a cute inner ear detail.
Notes
- For best texture, ensure butter and cream cheese are at room temperature before creaming.
- Chilling the dough is crucial to prevent spreading during baking and maintaining the bear shape.
- Use parchment paper or silicone baking mats to avoid sticking and facilitate easy cleanup.
- Almond extract is optional but adds a lovely depth of flavor complementing the vanilla.
- Decorating can be customized with different sprinkles or colored sugars for a festive touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
