Gingerbread Bears Recipe -
Gingerbread Bears Recipe

Gingerbread Bears

Recipe by  

"These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.
  2. Preheat oven to 325 degrees F ( 165 degrees C ).
  3. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2003

this recipe is very tasty, not too strong. the dough does need to be refrigerated just not too long. I chilled mine for the afternoon while I ran errands and it was rock hard. I had to let it sit for about 10 minutes before I could roll it. It doesn't get soft too fast, so it is fairly easy to work with.

Most Helpful Critical Review
Dec 12, 2003

These look great but are lacking in flavor (I used half molasses & half corn syrup; perhaps all molasses would have been better). My gay lovers definitely thought they needed some more spice.


18 Ratings

Dec 16, 2003

These were very nice! I didn't have molasses in the house so I wanted a recipe that didn't call for it. These have a nice mild taste...sweet enough for my kids and not overly sweet for my husband. They held their shape nicely. I would recommend you let them cool on the sheet a minute before removing them so your gingerbread people don't end up missing limbs :) p.s. I only chilled them about 1/2 hour and they were fine. Also, we used canned vanilla frosting to decorate our gingerbread people and the kids had a ball.

Apr 19, 2007

Made these for a conference, went down an amazing treat, added a touch more cinammon and ginger to make 'em taste a little more. Once people had the taste for them, they came back for more.

Jun 20, 2008

I made 2 batches for my son's teddy bear birthday breakfast picnic, both batches came out different but both tasted good. I bought small tubes of icing & let the kids decorate them themselves. It was a hit & worked out well :)

Dec 02, 2007

very good recipe, I subbed molasses for corn syrup, took out 2 tablespoons of flour and subbed corn starch, added extra ginger and cinnamon, and added 1/4 tspn allspice. 10 minutes leaves them just a little bit soft....perfect!

Dec 14, 2008

Loved this! I am not a cut-out-cookie kind of person so I was reluctant to try one, but my teenaged daughters boyfriend requested gingerbread cookies so we decided to try. This one is great! Rolled out really easily, easy to handle and the flavor was great. Interestingly the ingredients call for butter and corn syrup and the recipe says molasses and margarine... we went for the latter, skipped the cloves (didnt have any) and doubled up on the cinnamon and ginger- and it was great! Only chilled it for about 30 min and between batches and it rolled out fine. Will absolutely make these again.

Jan 05, 2004

Very easy. I chilled the dough for less than 30 minutes and the rolling and cutting out was super-easy. The taste is very good as well, I decorated some with powdered sugar while they were still warm and they looked too pretty to eat!


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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