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Red Velvet Bear Cookies Recipe (with Video)

American, Sesame-free, Grain

Discover our Red Velvet Bear Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 50min | Cook 11min


Dry Ingredients
- 1.5 c all-purpose flour
- 2 tbsp Cocoa powder, sifted (14g)
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled (1 stick butter/8 tbsp)
- 0.25 c Granulated sugar, (50g)
- 0.25 c light or dark brown sugar
- 1 tsp Vanilla extract
- 1 tsp White vinegar
- 1 Egg
- red food coloring
Decoration for Face
- 1 tbsp melted milk or dark chocolate
- 3 tbsp melted white chocolate
- oil-based food coloring
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For the cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, cocoa powder, baking powder baking soda, and salt.
2. In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla, vinegar, egg, and red food coloring and mix until smooth.
3. Dump in all of the dry ingredients and stir until combined. Add more red food coloring as needed. Cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter firm up again, yielding chewier cookies. The dough will also be easier to work with. 🙂
4. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
5. Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and place onto lined baking tray. Repeat for about 15 more cookies, making sure you have some left over for the ears. Place cookies about 3 inches apart. For the ears, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on the tops of the bears’ heads.
6. Bake for 9-11 minutes, or until edges are set and centers are slightly puffy. If you underbake them a little, they will be chewier! 🙂
7. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
1. You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag.
2. Use melted white chocolate to draw on the snouts and ears. Dye the leftover chocolate pink or red for the blush. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
3. Use melted milk or dark chocolate for the eyes and noses.

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