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Red Velvet Bear Cookies: A Delicious & Adorable Recipe

  • Total Time: 160 minutes
  • Yield: 24 cookies 1x

Description

Adorable red velvet bear cookies decorated with chocolate! These soft and chewy cookies are perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel is recommended for vibrant color)
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate chips, melted
  • ½ cup white chocolate chips, melted
  • Optional: Mini chocolate chips for eyes and nose

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. Mix Wet Ingredients Separately: In a small bowl, whisk together the red food coloring, white vinegar, and buttermilk.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
  9. Cut Out Cookie Shapes: Use a bear-shaped cookie cutter to cut out the cookies.
  10. Place Cookies on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1-2 inches of space between each cookie.
  11. Bake the Cookies: Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
  12. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Melt the Chocolate: Melt the semi-sweet chocolate chips and white chocolate chips separately in microwave-safe bowls in 30-second intervals, stirring after each interval, until smooth.
  14. Dip the Ears: Dip the top portion of each cookie (the “ears” of the bear) into the melted semi-sweet chocolate. Gently shake off any excess chocolate.
  15. Add White Chocolate Muzzle: Using a small spoon or piping bag, add a dollop of melted white chocolate to the center of the cookie to create the bear’s muzzle.
  16. Add Eyes and Nose: While the white chocolate is still wet, add mini chocolate chips for the eyes and nose.
  17. Let the Chocolate Set: Allow the chocolate to set completely before serving or storing the cookies.

Notes

  • Use gel food coloring for a vibrant red color.
  • Don’t overmix the dough.
  • Chilling the dough is crucial.
  • Store in an airtight container at room temperature for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes

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Find it online: https://recipesgrape.com/red-velvet-bear-cookies/