Okay, how cute are these vegan cinnamon polar bear cookies?
I used to make something similar to these when I was a kid. I remember the recipe being in a Pillsbury Christmas Bake Off Magazine. Does anyone else remember these? I’m pretty sure you could by them off the racks near grocery store checkout lanes, they were always chock full of cute, simple Christmas cookie decorating ideas. Including the cookies these were inspired by.
The cookies I used to make had little red cinnamon candies for the noses as well as chocolate chips for the eyes. My mom and I made them pretty much every year at the holidays. So, while I was pondering the possibilities for potential recipes I could make and share for Christmas, these seemed like a no-brainer. Veganizing these turned out to be a huge success on my first try.
These cuties are shockingly easy to make, come together fairly quickly, and they’re made with simple ingredients that you most likely have already in your kitchen. They’re absolutely perfect for making with the kiddos at the holidays as well.
These vegan cinnamon polar bear cookies are soft, ultra-tender and packed with the flavors of sweet brown sugar, warm cinnamon, and a subtle hint of chocolate. I highly recommend making these to give to your friends, family, coworkers, and acquaintances at the holidays. They’re sure to make them smile.
If you’re looking for more holiday dessert recipes to make this year, check out my Extra Spicy Vegan Ginger Cookies, Pumpkin Vanilla Bean Swirl Cheesecake, or my Speculoos Cookie Butter Pie.
If you make any of my recipes, be sure to take a picture and tag me on Instagram @thepeacefulepicurean
Vegan Cinnamon Polar Bear Cookies
- 1 cup dark brown sugar, lightly packed
- 1 cup vegan butter (usually about two sticks)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons non-dairy milk (such as almond or soy)
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- powdered sugar (for dusting)
- 3-4 tablespoons melted dark chocolate (for decorating)
- Make the dough: Preheat oven to 350 F. In a mixing bowl, cream the brown sugar and vegan butter together until fluffy. Add in the vanilla extract, cornstarch and non-dairy milk. Beat to combine thoroughly. In another bowl, whisk together the flour, cinnamon, and salt until combined. Add the flour mixture into the butter mixture in two additions. Mix until combined.
- Form the dough: Use a two tablespoon-sized scoop to portion 16 cookies. Using your hands, roll each piece of dough into a ball before placing on a parchment or Silpat lined baking sheet. Flatten the ball slightly using the palm of your hand. Using a teaspoon measuring spoon, scoop three flat teaspoons of dough for each cookie. Roll each teaspoon of dough into a ball. Use two of the balls for the ears, pressing them slightly into the top edges of the larger dough balls (see picture for reference). Place the last smaller dough ball on top of the larger piece of dough, on the bottom half (see photo). Repeat for the remaining cookies.
- Bake: Place the tray onto the center rack of the preheated oven. Bake for 12-16 minutes, or until the edges of the cookies are just firm to the touch. Do not overbake. Remove from the oven and allow to cool completely.
- Decorate: Dust the cookies with powdered sugar using a sifter or powdered sugar shaker. Transfer a few tablespoons of melted chocolate to a small piping bag, cornet, or ziploc bag. Snip a small hole at the corner and use it to carefully pipe two small dots for the eyes and a triangle for the nose. Allow to set until the chocolate hardens.