If you follow my Facebook feed, you know that I am obsessed with Japanese dollar stores. They are filled with unique kitchen tools and cutesy everything. During my last expedition, I found the cutest teddy bear cookie cutter and I could not wait to use it. My favorite teddy bears are those with a big round belly so I decided to make a cookie version. Best part is: they are super easy to make.

Here is how to make them:

Yummy Tummy Teddy Bear Cookies
 

makes 48 cookies
Ingredients
  • for the chocolate dough:
  • 1½ stick butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • ½ cup cocoa powder
  • for the vanilla dough:
  • 1½ stick butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2½ cups flour

Instructions
  1. To make chocolate cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy. Add the egg and mix on medium speed to incorporate. Add the flour and cocoa powder and mix on low speed until the dough comes together. Roll between 2 pieces of plastic wrap to ¼” thickness. Refrigerate for 30 minutes while the oven is preheating to 350 degrees F.
  2. To make vanilla cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla extract and mix on medium speed to incorporate. Add the flour and mix on low speed until the dough comes together. Roll between 2 pieces of plastic wrap to ¼” thickness. Refrigerate for 30 minutes.
  3. Assemble the cookies and bake for 10 minutes or until the edges start to turn golden.

Let’s start by making our chocolate dough.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy:

Add the egg and mix on medium speed to incorporate:

Add the flour and cocoa powder and mix on low speed until the dough comes together:

Roll between 2 pieces of plastic wrap to 1/4″ thickness:

Refrigerate for 30 minutes while the oven is preheating to 350 degrees.

To make the vanilla dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy:

Add the egg and any flavorings and mix on medium speed to incorporate:

Add the flour and mix on low speed until the dough comes together:

Roll between 2 pieces of plastic wrap and refrigerate for 30 minutes:

Here are the cutters I bought:

I am using the bear cutter. It comes in two parts. One part cuts the shape and the other imprints details onto the dough. Start by cutting bears out of both chocolate and vanilla doughs:

To create the bellies, I am using a tiny round cookie cutter. Cut a circle out of a vanilla bear and set it aside. Cut a circle out of a chocolate bear and set it aside. Now swap them. Place the chocolate circle into the vanilla bear and vice versa:

To finish the cookies, press on the details:

Bake for 10 minutes and you’re done!

Now put some of those teddies in your belly!!!