Description
These Buttercream Polar Bear Cookies are adorable, soft, and buttery treats perfect for any occasion. Made from a rich cream cheese cookie dough, they are baked into charming polar bear shapes and decorated with a smooth vanilla buttercream, sanding sugar, and sweet chocolate and sprinkle details to bring each bear’s face to life. With a tender crumb and creamy frosting, these cookies are sure to delight kids and adults alike.
Ingredients
Scale
Cookie Dough
- ¾ cup (1 ½ sticks) unsalted butter, room temperature (170g)
- ½ cup full-fat cream cheese, room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- 1 large egg, room temperature (56g)
- 2 tsp vanilla extract (8g)
- 3 cups all-purpose flour (375g)
- 1 tbsp cornstarch (8g)
- ½ tsp baking powder (2g)
- ½ tsp fine salt (3g)
Buttercream Frosting
- 1 cup unsalted butter, room temperature (226g)
- 1 tbsp vanilla extract (12g)
- ½ tsp fine salt (3g)
- 3 ½ cups powdered sugar (454g)
- ¼ cup heavy cream (60g)
Decoration
- 1 cup white sanding sugar
- 30 large chocolate chips
- Round black sprinkles
- Round red or pink sprinkles
- Parchment paper or silicone baking mat
- 2 ½-inch circle cookie cutter
- ¾-inch circle cutter
- Large piping bag
Instructions
- Prepare the Dough: In a large bowl or stand mixer, beat the ¾ cup of butter and ½ cup of cream cheese on medium speed until smooth. Add 1 ½ cups of granulated sugar and mix until light and fluffy. Then add the egg and 2 tsp vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour, 1 tbsp cornstarch, ½ tsp baking powder, and ½ tsp salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and flatten into rectangles about ½ inch thick. Refrigerate for 2 hours or freeze for 30 minutes to firm up the dough for easier rolling and shaping.
- Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Roll Out the Dough: Lightly flour your rolling surface and rolling pin. Roll the chilled dough to about ⅓ inch thickness. Use a 2 ½-inch circle cookie cutter to cut out the cookie bases and place them roughly 1 inch apart on the baking sheets. Use the ¾-inch circle cutter to cut smaller circles for the bear ears, then gently press the ears onto the top of each cookie to form the polar bear shape.
- Bake: Chill the assembled cookies on the baking sheet for 15 minutes to help them retain their shape while baking. Bake at 350°F for 12-14 minutes or until the edges are lightly golden. Once baked, let the cookies cool on the pan for 15 minutes before transferring to a wire rack to cool completely.
- Repeat: Gather any dough scraps, roll out again, cut, and bake. Repeat the process with the second portion of dough to make a total of about 30 cookies.
- Make the Frosting: In a large bowl, beat 1 cup of unsalted butter until smooth and creamy. Add 1 tbsp vanilla extract and ½ tsp salt. Gradually add 3 ½ cups powdered sugar and ¼ cup heavy cream, beating until smooth and fluffy. Adjust consistency if needed by adding more cream to thin or more powdered sugar to thicken.
- Prepare to Pipe: Transfer the buttercream frosting into a large piping bag fitted with a medium round tip or cut a 1 cm hole if using a plastic bag. Set aside for decorating.
- Add Sanding Sugar: Pipe a thin, even layer of frosting onto the top of each cooled cookie. Immediately press the frosted side into a bowl of white sanding sugar to create a sparkling, textured surface resembling polar bear fur.
- Add the Face Details: Pipe a small oval of buttercream near the bottom of the cookie to form the muzzle. Press a large chocolate chip on top as the nose. Use round black sprinkles for the eyes, and add red or pink sprinkles on the ears to complete the adorable polar bear faces.
- Finish and Enjoy: Repeat the decoration process for all cookies. Allow the frosting to set before serving your charming Buttercream Polar Bear Cookies to delight family and friends.
Notes
- Make sure all dairy ingredients are at room temperature for smooth mixing.
- Chilling the dough is crucial to prevent spreading and maintain the shape of the ears.
- Use a light hand when mixing the dough to avoid tough cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For easier piping, keep the buttercream refrigerated and rewhip briefly before decorating if needed.
- Decorate cookies once fully cooled to prevent melting of frosting.
- Freezing cookie dough wrapped tightly can extend storage up to 1 month.