Peanut Butter Bears
Submitted by terri
Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that’s as fun as the cookies are good.
YIELD
48 servingsPREP
20 minCOOK
10 minREADY
2 hrsThese peanut butter cookies are equal parts dessert and craft project. The dough rolls and holds shape beautifully, so a teddy bear cutter produces clean, sharp outlines that survive the trip from oven to cookie tray. Perfect for kids’ baking days, holiday cookie boxes, and Christmas tins.
The peanut butter dough is structurally different from a standard cut-out. The high-fat content from the peanut butter and margarine makes it more delicate to handle than sugar cookie dough, which is why the two-hour fridge rest is mandatory. Cold dough cuts cleanly; warm dough sticks to everything.
A pinch of cinnamon is the unexpected addition that makes these special. It pairs beautifully with peanut butter and adds a warm holiday note. Light corn syrup keeps the texture chewy rather than sandy.
The bear face details are where personality shows up. A small ball of dough for the muzzle, three tiny balls pressed in for eyes and nose. After baking, optional frosting paws, ears, and bow ties turn each bear into its own character. Perfect for kids who want to help decorate.
This recipe makes a big batch (4 dozen), so it’s ideal for cookie exchanges or family baking events.
Pro Tips
- Roll out only half the dough at a time. Keep the rest cold so it stays workable.
- Re-flour the bear cutter often. Peanut butter dough sticks fast.
- Use parchment paper instead of greasing the sheets for cleaner removal.
- Cool completely before frosting. Warm cookies melt the icing.
- Use real butter instead of margarine for better flavor and browning.
Variations
- Substitute the bear cutter for any holiday shape: stars, snowmen, Christmas trees.
- Sandwich two cookies with a layer of chocolate ganache or jam between.
- Drizzle with melted dark chocolate instead of frosting for a less-sweet finish.
Ingredients
Directions
In a large bowl with an electric mixer on medium speed, beat the peanut butter, margarine, brown sugar, corn syrup and eggs until smooth.
Reduce the speed; beat in 2 cups of the flour, the baking powder, cinnamon and salt.
With a spoon, stir in the remaining 2 cups flour.
Wrap the dough in plastic wrap; refrigerate for 2 hours.
Preheat oven to 325℉ (160℃).
Divide the dough in half.
On a floured surface, roll out half of the dough to ⅛ inch thick.
Cut with a floured bear cookie cutter.
Repeat with the remaining dough.
Place on ungreased cookie sheets.
Use scraps of dough to make bear faces.
Make one small ball of dough for the muzzle.
Form 3 smaller balls and press gently to create eyes and nose.
Bake for 10 minutes, or until lightly browned.
Remove from the cookie sheets; cool completely on wire racks.
If desired, use frosting to create paws, ears and bow ties.
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