Chocolate Molasses Bear Paw Cookies (plus KitchenAid Mixer Giveaway)
These bear paw cookies are soft and chewy. They are full of warm and cozy flavours of molasses, chocolate, and spice. These cookies stay soft for days and taste better than any store-bought brand.
This is a sponsored post. I had the wonderful opportunity to work with Crosby’s Molasses to bring you this recipe. Though monetary compensation was received, all opinions are my own. The kids have been back to school for a couple of weeks now and so far so good. They are just so happy to be back with their friends even though things are different this year. Packing lunches again has been interesting. After 6 months I kind of forgot what my kids like to have in their lunchboxes, but I’m slowly figuring it out and these bear paw cookies certainly help. They are so much better than the store-bought ones and my kids think they’re the best thing I’ve ever made.
These cookies are soft like a cake yet chewy like a cookie. The addition of molasses not only adds a warm comforting flavour to the cookies, but it cuts down on the amount of refined sugar needed in the recipe. The molasses also helps keep these cookies nice and soft for days. Crosby’s is Canada’s oldest molasses company. This 5th generation family-owned company has been importing premium pure molasses since 1879. Crosby’s molasses is an enduring part of our Canadian culinary heritage. Food made with Crosby’s has a story to tell and home cooks can find Crosby’s molasses in grocery stores from coast to coast.
Crosby’s fancy molasses is verified non-GMO, unsulfured, and contains no additives or preservatives. There is nothing but pure sugarcane juice. Crosby’s fancy and blackstrap molasses are also gluten-free, and safe for people with peanut allergies and celiac disease. To celebrate the beginning of the fall baking season, Crosby’s is giving away a KitchenAid Artisan Mini Stand Mixer to one lucky winner. Contest closes October 20th, 2020 11:59 am. Click here to enter.
How to make bear paw cookies:
- In a large bowl, cream together the butter and sugar. Then beat in the molasses, egg, and vanilla extract.
- Combine the hot water and baking soda in a liquid measuring cup. Stir the mixture into the wet ingredients.
- In a separate bowl, whisk together the flour, cocoa powder, spices, and salt. Slowly add to the wet ingredients and mix until just combined.
- Transfer the batter to a piping bag and cut 1” off the tip to make a large opening.
5. Pipe one large dollop for the palm and 4 small dollops for the toes onto a parchment paper-lined cookie sheet. Use your finger to lightly press down any tips that form. Space each bear paw 2” apart. 6. Bake at 350F for about 10 minutes until puffed up and set. If you don’t want to fuss with piping the cookie dough into bear paw shapes, you can just make them into drop cookies by using a tablespoon or medium cookie scoop.
How to store:
Place the cookies in an airtight container with sheets of wax paper in between each layer to prevent the cookies from sticking. Store at room temperature for up to 5 days.
How to freeze:
Place the cookies on a cookie sheet and freeze for an hour until frozen solid. Transfer the frozen cookies into a large heavy-duty ziplock bag and store in the freezer for up to 3 months.
For more fall baking inspiration, download your free copy of Crosby’s Comfort of Home recipe e-book.
You might also like:
- One-Bowl Gingerbread Cake with Molasses Glaze
- Quick Molasses Brown Bread
- Soft & Chewy Molasses Cookies
- Soft Gingerbread Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
Soft, chewy and fudgy with a kick of molasses flavour – these homemade bear paws are even better than the store-bought brand.
- 3 cups (375g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder, sifted
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (114g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) Crosby’s Fancy Molasses
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60ml) hot water
- 2 tsp baking soda
- Preheat oven to 350F and line 2-3 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, ginger, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until smooth. Beat in the egg, then molasses and vanilla until combined.
- Stir the hot water and baking soda together in a liquid measuring cup. Add to the wet ingredients and mix to incorporate.
- Slowly stir in the dry ingredients until just combined.
- Transfer the batter to a piping bag and cut 1” off the tip to make a large opening. On the prepared cookie sheets, pipe one large dollop for the palm and 4 small dollops for the toes. Use your finger to lightly press down any tips that form. Space each bear paw 2” apart.
- Bake for 9-10 minutes until puffed up and set. Let cool on the cookie sheets for 5-10 minutes before transferring to a cooling rack.
Cookies can be stored in an airtight container with sheets of wax paper in between each layer to prevent the cookies from sticking. They will keep at room temperature for up to 5 days.
To Freeze – Place the cookies on a cookie sheet and freeze for an hour until frozen solid. Transfer the frozen cookies into a large heavy-duty ziplock bag and store in the freezer for up to 3 months.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: bear paw cookie recipe, chocolate molasses cookies
Recipe adapted from Crosby’s Molasses.