Description
These Buttercream Polar Bear Cookies are a delightful and adorable treat perfect for any occasion. Soft, buttery sugar cookies are topped with smooth vanilla buttercream and decorated with sanding sugar and sprinkles to resemble cute polar bears. With a tender texture and sweet, creamy frosting, these cookies are sure to bring a smile to both 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)
Decorations
- 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 sugar and mix until light and fluffy. Then add the egg and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and flatten into rectangles about ½ inch thick. Chill in the fridge for 2 hours or for 30 minutes in the freezer for faster chilling.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll Out the Dough: Generously flour your surface and rolling pin. Roll out the chilled dough to ⅓ inch thick. Use a 2 ½-inch circle cutter to cut out cookies and place them 1 inch apart on the baking sheet. Use a ¾-inch circle cutter to make smaller circles for the bear ears, then press them gently into the top of each cookie to form bear ears.
- Bake: Chill the cut-out cookies again for 15 minutes to help retain their shape. Bake at 350°F for 12-14 minutes or until the edges are lightly golden. Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack to cool completely.
- Repeat: Roll out any dough scraps, cut, and bake. Repeat the rolling, cutting, chilling, and baking process with the second dough portion.
- Make the Frosting: In a large bowl, beat 1 cup of butter until smooth. Add vanilla extract and salt. Gradually add powdered sugar and heavy cream, beating until smooth. Adjust consistency by adding more cream to thin or powdered sugar to thicken as needed.
- Prepare to Pipe: Transfer the buttercream frosting to a piping bag fitted with a medium round piping tip or cut a 1 cm hole at the end of the bag. Set aside.
- Add Sanding Sugar: Pipe a thin layer of frosting onto each cooled cookie. While the frosting is still wet, gently press the top of the cookie into a bowl of white sanding sugar to coat it evenly.
- Add the Face: Pipe a small oval of frosting near the bottom center of the cookie to create the bear’s muzzle. Press a large chocolate chip in the center of the oval as the nose. Use round black sprinkles for the bear’s eyes, and round red or pink sprinkles for the ears to add cute details.
- Finish and Enjoy: Repeat the decoration process for all cookies. Allow the buttercream to set slightly before serving your adorable buttercream polar bear cookies.
Notes
- Chilling the dough before and after cutting helps cookies maintain their shape during baking.
- If you don’t have cream cheese, you can substitute with an equal amount of butter, but the texture may be slightly different.
- The sanding sugar adds a lovely texture and sparkle to the frosting layer.
- Make sure the cookies are completely cool before frosting to prevent melting.
- You can store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a sturdier frosting, chill the frosting briefly before piping.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
