Description
These Soft-Batch Polar Bear Cookies are a delightful treat featuring tender cream cheese cookies topped with creamy buttercream frosting and decorated with sanding sugar and chocolate for a fun polar bear design. Perfectly soft, buttery, and lightly sweetened, they are ideal for holiday celebrations, kids’ parties, or any special occasion where a whimsical cookie is welcome.
Ingredients
Scale
Soft-Batch Cream Cheese Cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
- 1/2 cup or 4 oz. full fat cream cheese, room temp (113g)
- 1 1/2 cups granulated sugar (300g)
- 1 large egg, room temperature (56g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 3 cups all-purpose flour (375g)
- 1 Tbsp cornstarch (8g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp fine salt (3g)
Buttercream Frosting for Cookies
- 1 cup unsalted butter, room temperature (226g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt (3g)
- 3 1/2 cups powdered sugar (454g or 1 lb. box)
- 1/4 cup heavy whipping cream, room temperature (60g)
Decorations
- 1 cup coarse sanding sugar
- 30 large chocolate chips (Ghirardelli dark chocolate recommended)
- Round black sprinkles
- Round red or pink sprinkles
Instructions
- Make the Cookie Dough: In a large bowl or stand mixer with a whisk attachment, beat together the butter and cream cheese on medium speed until smooth. Add the granulated sugar and beat on medium-high speed for a couple of minutes until the mixture lightens in color. Incorporate the egg and vanilla extract by mixing on medium speed until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Add the flour mixture into the butter mixture in two batches, mixing on low speed just until incorporated. Scrape down the sides of the bowl between additions to ensure even mixing. The dough will remain sticky.
- Chill the Dough: Divide the dough in half and flatten each portion into a rectangle about 1/2 inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for approximately 2 hours, or in the freezer for 30 minutes. Dough can also be chilled overnight for convenience, letting it sit at room temperature for 10 minutes before rolling.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) at least 30 minutes before baking. Line two large baking sheets with silicone mats or parchment paper and set aside.
- Roll and Cut Cookies: Remove one dough portion from the fridge or freezer. Unwrap and place on plastic wrap. Dust both sides of the dough and the rolling pin with flour. Roll dough to 1/3 inch thickness. Use a 2 1/2 inch circle cutter (or similar size glass) to cut out large circles for the bear faces. Brush off excess flour with a kitchen brush and place cookies about 1 inch apart on baking sheets.
- Cut Bear Ears: Using a 3/4 inch cutter or small bottle cap, cut out smaller circles for ears from remaining dough. Cut a small notch from each small circle to help ears sit flush with larger circles. Place two ears on each large circle, gently pressing to adhere.
- Chill Cut-Out Cookies: Chill assembled cookies again for 15 minutes in the fridge or for 5 minutes in the freezer to maintain shape during baking.
- Bake Cookies: Bake one sheet at a time on the top oven rack for 12-14 minutes or until edges are just set and not browned. Keep a close eye to avoid overbaking.
- Cool Cookies: Cool cookies on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Repeat Baking: Re-knead cookie scraps, rewrap, chill, then roll and bake as before until all dough is used.
- Prepare Buttercream Frosting: Beat butter on medium speed for 30 seconds until smooth. Add vanilla and salt, mixing on low. Gradually add powdered sugar and heavy cream, scraping bowl as needed. Adjust consistency with additional cream or powdered sugar. Transfer frosting to a piping bag fitted with a medium round tip or cut 1 cm opening in the bag.
- Decorate Cookies: Pour sanding sugar into a small bowl. Pipe a thin layer of frosting onto each cooled cookie, then press the cookie top into the sanding sugar to cover evenly. Pipe a small oval near the bottom center of the cookie to create the bear’s muzzle. Place a chocolate chip on top for the nose. Use black sprinkles for eyes and red or pink sprinkles for ears. Get creative with decorations if desired.
Notes
- This recipe yields about 30 cookies of 2 1/2 inch size; yield and baking time depend on cookie cutter size.
- Cookie dough can be halved; avoid doubling unless using commercial mixer due to mixing capacity.
- Store frosted cookies airtight at room temperature for up to 2 days, in the fridge for 5 days, or freeze for 1 month.
- Unfrosted baked cookies and dough can be frozen for up to 1 month; thaw dough in fridge overnight before rolling.
- Chill dough thoroughly before rolling to prevent spreading and maintain soft texture.
- Do not overwork dough to avoid tough cookies.
- Flour work surface liberally when rolling dough for easier handling.
- Avoid overbaking; cookies continue cooking slightly off the heat and should be removed before edges brown.
- Feel free to substitute decoration elements with what you have, including using fondant.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
