Chocolate Molasses Bear Paw Cookies

Soft, chewy and fudgy with a kick of molasses flavour - these homemade bear paws are even better than the store-bought brand.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 143

Author Lily Ernst

Ingredients

3 cups (375g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder sifted
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (114g) unsalted butter softened
1/2 cup (100g) granulated sugar
3/4 cup (180ml) Crosby’s Fancy Molasses
1 large egg
1 tsp vanilla extract
1/4 cup (60ml) hot water
2 tsp baking soda

Instructions

Preheat oven to 350F and line 2-3 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour and cocoa powder.
3 cups (375g) all-purpose flour, 1/4 cup (25g) unsweetened cocoa powder
Whisk in the ginger, cinnamon, and salt. Set aside.
1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp salt
In a large mixing bowl, cream together the butter and sugar until smooth.
1/2 cup (114g) unsalted butter, 1/2 cup (100g) granulated sugar
Beat in the egg, then molasses and vanilla until combined.
3/4 cup (180ml) Crosby’s Fancy Molasses, 1 large egg, 1 tsp vanilla extract
Stir the hot water and baking soda together in a liquid measuring cup. Add to the wet ingredients and mix to incorporate.
1/4 cup (60ml) hot water, 2 tsp baking soda
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.

Notes

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.

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