These adorable Polar Bear Cookies are not only fun to make but also taste incredibly delicious. Soft cream cheese sugar cookies are decorated with smooth buttercream frosting to resemble cute little polar bears. These festive treats are perfect for holiday gatherings, cookie swaps, or as a delightful dessert to enjoy with family and friends.
Why You’ll Love This Recipe
These Polar Bear Cookies are the ultimate combination of deliciousness and cuteness. The cream cheese sugar cookie base offers a rich, buttery flavor that’s both soft and chewy. The smooth buttercream frosting gives each cookie a perfect sweetness, while the adorable polar bear design will surely impress everyone at your gathering. Whether you're making them for the holidays or just because, these cookies are fun to make, beautiful to look at, and a joy to eat!
Ingredients
For the Cookies:
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (113g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups (375g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Buttercream Frosting:
- ½ cup (113g) unsalted butter, room temperature
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
For 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)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Cookie Dough:
- In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or in the freezer for 30 minutes.
Roll and Cut the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- On a floured surface, roll out one disc of dough to about ⅓ inch thickness.
- Use a 2 ½-inch round cookie cutter to cut out circles for the bear faces.
- For the ears, use a ¾-inch round cutter to cut smaller circles, then trim a small portion off each to create a flat edge that will attach to the head.
- Attach two ears to the top of each larger circle, pressing gently to adhere.
- Place cookies on prepared baking sheets about 1 inch apart and chill in the refrigerator for 15 minutes to help maintain their shape during baking.
Bake the Cookies:
- Bake the cookies for 10-13 minutes, or until the edges are set but not browned.
- Allow the cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream Frosting:
- In a medium bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the vanilla extract, heavy cream or milk, and a pinch of salt. Increase the speed to medium-high and beat until light and fluffy.
Decorate the Cookies:
- Spread a thin layer of buttercream over the top of each cooled cookie.
- Dip the frosted side of the cookie into white sanding sugar to create a smooth, even surface.
- Pipe a small oval of buttercream towards the bottom center of the cookie for the muzzle.
- Press a large chocolate chip, pointed side down, into the top of the muzzle to form the nose.
- Place two black sprinkles above the muzzle for the eyes.
- Add red or pink sprinkles to the ears for the inner ear detail.
Servings and Timing
- Servings: 30 cookies
- Prep Time: 30 minutes (plus chilling time)
- Cooking Time: 10-13 minutes
- Total Time: Approximately 1 hour (active time)
Each cookie contains about 150 calories.
Storage/Reheating
- Store these Polar Bear Cookies in an airtight container at room temperature for up to 2 days.
- Alternatively, you can store them in the refrigerator for up to 5 days.
- For long-term storage, freeze the cookies for up to a month.
- To refresh the cookies, let them sit at room temperature for a few minutes or gently warm them in the oven.
FAQs
Can I make the dough ahead of time?
Yes! You can make the cookie dough up to 3 days in advance. Just wrap it in plastic wrap and refrigerate until you're ready to roll and bake.
How do I prevent my cookies from spreading too much while baking?
Chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
Can I use a different frosting for these cookies?
Absolutely! While buttercream frosting is traditional, you could also use royal icing for a firmer texture or cream cheese frosting for a tangy twist.
Can I freeze the decorated cookies?
Yes, you can freeze decorated Polar Bear Cookies! Be sure to place them in an airtight container or freezer-safe bag and separate the layers with parchment paper.
Can I add more flavor to the cookies?
Sure! You can experiment by adding different extracts like almond, lemon, or even a dash of cinnamon for a unique flavor.
How long will the cookies stay fresh?
If stored properly in an airtight container, the cookies will stay fresh for up to 5 days at room temperature or 1 month in the freezer.
Do I need to use cream cheese in the dough?
Yes, cream cheese adds a delightful tanginess and helps make the cookies soft and tender. However, if you don’t have cream cheese, you can substitute with sour cream.
Can I decorate the cookies with other toppings?
Definitely! Feel free to get creative with sprinkles, colored sugar, or edible glitter to add extra sparkle to the bear faces.
How do I get the white sanding sugar to stick to the frosting?
Make sure the buttercream is still soft when you dip the cookies into the sanding sugar. The sugar will stick best when the frosting is slightly tacky.
Can I make these cookies without almond extract?
Yes! If you're not a fan of almond extract or don't have any, simply omit it from the recipe. The vanilla extract will still provide plenty of flavor.
Conclusion
These Polar Bear Cookies are a delightful holiday treat that will bring smiles to anyone who sees and tastes them. With their soft cream cheese sugar cookie base, rich buttercream frosting, and adorable polar bear design, they make for the perfect festive addition to any gathering. Whether you're an experienced baker or a beginner, this recipe is a fun way to get creative in the kitchen while enjoying a delicious dessert. Happy baking!
Polar Bear Cookies
- Total Time: 1 hour (active time)
- Yield: 30 cookies
- Diet: Vegetarian
Description
These Polar Bear Cookies are the ultimate festive treat, combining soft cream cheese sugar cookies with sweet buttercream frosting to create adorable, fun, and delicious polar bear designs. Perfect for holiday gatherings, cookie swaps, or a fun family baking activity, these cookies are a hit with both kids and adults. With simple ingredients and easy-to-follow steps, these cookies will surely impress at any celebration!
Ingredients
Ingredients:
For the Cookies:
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (113g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups (375g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Buttercream Frosting:
- ½ cup (113g) unsalted butter, room temperature
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
For 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
Instructions:
-
Prepare the Cookie Dough:
- Cream together butter, cream cheese, and granulated sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract (optional), mixing until combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Divide dough, flatten into discs, wrap in plastic wrap, and chill in the fridge for at least 2 hours or freeze for 30 minutes.
-
Roll and Cut the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out dough on a floured surface to about ⅓ inch thickness.
- Use a 2 ½-inch round cookie cutter for the bear faces.
- For ears, cut smaller circles with a ¾-inch cutter, trimming a flat edge for attachment.
- Attach ears to the top of the cookie circles, pressing gently.
- Chill cookies in the fridge for 15 minutes before baking.
-
Bake the Cookies:
- Bake for 10-13 minutes, until the edges are set but not browned.
- Let cookies cool on the sheet for 15 minutes, then transfer to a wire rack to cool completely.
-
Prepare the Buttercream Frosting:
- Beat butter until creamy, then add powdered sugar gradually. Mix on low until combined.
- Add vanilla, heavy cream (or milk), and a pinch of salt. Beat on medium-high until fluffy.
-
Decorate the Cookies:
- Spread a thin layer of frosting on each cooled cookie.
- Dip the frosted side into white sanding sugar for a smooth finish.
- Pipe an oval of frosting on the cookie’s bottom for the muzzle, and add a chocolate chip for the nose.
- Place black sprinkles above for eyes, and use red or pink sprinkles for the inner ears.
Notes
- Chill Dough: Ensure dough is properly chilled before baking to prevent spreading.
- Frosting Alternatives: Royal icing can be used instead of buttercream for a firmer texture.
- Decoration Options: Customize with sprinkles, colored sugars, or edible glitter for added flair.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
