Teddy Bear Cookies just might be the cutest cookies ever! But they’re more than an adorable treat—they’re also delicious, with a rich, buttery flavor and a soft, tender crumb. Best of all, they’re easy to make!
Whether it’s a first birthday, baby shower, the holidays, or just because, these teddy bear cookies are guaranteed to be a hit. I mean, how could they not be—just look at how adorable they are!
But unlike other character cookies, these teddy bear cookies are easy enough for anyone to make! No complicated decorating techniques required, and you don’t even need a cookie cutter. Kids will love helping out this this recipe!
Why You’ll Love Teddy Bear Cookies
- They taste as sweet as they look – These teddy bear cookies aren’t just cute, they’re also delicious! With a rich, buttery flavor and soft texture, these cookies will satisfy any sweet tooth.
- Simple ingredients – This recipe is entirely made with kitchen staples, so you might not even have to go to the grocery store to pick up any ingredients! Which means you could definitely make them right now if you wanted to.
- Easy technique – You’ll shape the teddy bear cookies with your hands, rather than having to use cookie cutters. It’s as easy as rolling the dough between your palms!
- Adorable party favors – These cute teddy bear cookies make perfect homemade party favors for a baby shower or birthday. Wrap them up in cellophane bags with a ribbon and give them as gifts to your guests.
Ingredients and Substitutions
- All-Purpose Flour – The starting point for so many of our favorite cookie recipes, and these teddy bear cookies too!
- Baking Soda – This helps the dough rise while it bakes.
- Salt – Salt adds balance to the flavor.
- Unsalted Butter – Unsalted butter keeps the cookies from turning out too salty.
- Brown Sugar – I recommend light brown sugar for this recipe, as it has a milder flavor.
- Granulated Sugar – Also known as white sugar.
- Milk – Any kind you have on hand; I like to bake with whole milk.
- Vanilla Extract – Use pure vanilla extract, not imitation.
- Melted Chocolate – Dark, milk, semisweet—any kind will work as long as it’s not white!
- Use a measure-for-measure gluten-free flour blend to make these cookies gluten-free.
- Substitute brown or black frosting for the melted chocolate, if you’d like.
- For a different flavor, substitute the vanilla extract for almond extract.
- Make pig cookies by adding pink gel food coloring to the dough and adding two dots for the nose instead of one.
How to Make
- Prepare – Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Sift – In a medium bowl, sift the dry ingredients.
- Mix the Wet Ingredients – Beat the butter and both sugars at medium speed using an electric hand mixer, then beat in the milk and vanilla extract.
- Finish the Dough – Add the flour mixture to the butter mixture and mix gently to combine.
- Chill – Cover the dough and refrigerate for at least 2 hours.
- Form the Cookies – Let the dough slightly soften at room temperature. Roll a tablespoon of dough between your palms to form a round ball, flatten it a bit, and place it on the prepared baking tray. Attach 2 small balls for the ears and one ball for the nose. Repeat with the remaining dough.
- Chill Again – Refrigerate the shaped dough for 20-30 minutes.
- Bake – Place the cookies in the oven and bake until golden.
- Cool – Let the cookies cool on the pan, then transfer them to a wire rack to cool completely.
- Decorate – Add the melted chocolate to a piping bag and cut off the corner to decorate.
- Use store-bought sugar cookie dough instead of making it from scratch.
- Use softened butter to make sure it mixes evenly into the rest of the ingredients.
- Don’t skip the two chilling times! This will keep the dough from spreading and make sure the teddy bears stay in perfect shape.
- Let the cookies cool completely before decorating to avoid any melting or smudging.
How to Store
Room Temperature – If you plan on serving teddy bear cookies within a day or two, they can be stored at room temperature in an airtight container.
Refrigerator – For longer storage (up to a week), store the teddy bear cookies in an airtight container in the refrigerator.
Freezer – These cookies can also be frozen for up to 3 months. Place them in an airtight container with parchment paper between each layer and thaw at room temperature before serving.
Frequently Asked Questions
You could use mini M&Ms or other small candies or sprinkles to decorate instead of the melted chocolate; just use a dab of royal icing as “glue” to help them stick. For a sparkling effect, roll the dough balls in sanding sugar before shaping and baking.
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days.
Put the chocolate in a large microwave-safe bowl along with about ½ teaspoon of oil (any oil) and heat it in the microwave at 20-second intervals, stirring after each interval.
Teddy Bear Cookies
- 2 ¼ cups all-purpose flour, 270 grams
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup unsalted butter, room temp (170 grams)
- ½ cup brown sugar, 100 grams
- ½ cup granulated sugar, 100 grams
- 2-3 tbsp. milk
- 2 tsp. vanilla extract
- ⅓ cup melted chocolate
- Preheat your oven to 350 F / 180 C and line your baking tray with parchment paper and keep aside.
- In a medium bowl, sift the dry ingredients – flour, baking soda, and salt together, mix, and keep aside.
- Add in the butter, and both sugar, and beat it at medium speed using an electric hand mixer, scraping down the sides for at least 2-3 min or until the mixture is lump free.
- Add milk and vanilla extract to this mixture and mix well.
- Now, add the flour mixture to the butter mixture and mix gently to combine.
- Cover the mixture and refrigerate for at least 2 hours.
- Once the dough has been chilled, remove it from the refrigerator and allow it to slightly soften at room temp. Take about 1 tbsp of dough and make a round ball using your palms, flatten it a bit, and place it on the prepared baking tray. Attach 2 small balls for the ears and one ball for the nose.
- Refrigerate the shaped dough for 20-30 mins, this ensures that the cookies hold shape while baking (Do not skip this step).
- Bake the cookies for 15-18 mins in the preheated oven until they turn a little golden.
- Let the cookies cool for a few minutes in the baking tray before transferring them to a wire rack to cool completely.
- Fill the melted chocolate in the piping bag and cut off the corner a little bit and decorate.
- Serve and enjoy!
- The TEDDY BEAR COOKIES will stay fresh for 1-2 days at room temperature or for around a week in the refrigerator when stored properly in an air-tight container.
- Keep a close eye on cookies while being baked as the baking time might vary depending on your oven. Bake the cookies just until they are lightly golden.
- You can use chocolate chips or bars. To Melt the chocolate – Put the chips/bars in a large microwave-safe bowl along with about ½ tsp of oil (any oil) and heat it in the microwave at 20-second intervals; stirring properly after each interval and reheating as necessary.