Description
Charming bear-shaped cookies with a refined balance of cocoa and buttermilk, perfect for Valentine’s Day gifting or elegant dessert platters.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 2 tbsp unsweetened cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 tbsp buttermilk
- 1 tsp pure vanilla extract
- 1–2 tsp red gel food coloring
- 1 cup white chocolate chips or melting wafers
- Mini chocolate chips or edible pearls for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar in a stand mixer or bowl until pale and fluffy, about 2–3 minutes.
- Add the egg, beating until incorporated. Stir in vanilla, buttermilk, and red gel coloring until smooth.
- Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet until a soft dough forms.
- Scoop 1.5 tbsp portions and shape into ovals for the bodies, using two smaller balls for ears.
- Chill shaped cookies for 10 minutes, then place them 2 inches apart on the prepared sheets.
- Bake for 9–11 minutes until edges are set; the centers should remain slightly soft.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
- Melt white chocolate chips and use a piping bag to decorate the cookies with snouts and press mini chocolate chips for eyes while still soft.
Notes
Use room temperature ingredients for better emulsion. Chill shaped dough before baking to maintain cookie shape. Store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg