Certified 100% Cute and Easy to Make!
Do you have a favorite road trip snack? Something that just makes the miles fly by? For me I always get chocolate covered cinnamon bears; the kind that have just a bit of heat to them so I get my chocolate fix and a little wake up call in every bite. On my last road trip (Hello ECLIPSE AMERCIA!) my bag of bears quickly melted in the hot southern Utah sun, even with the air conditioning on. “There must be a better way”, I thought. Then came the inspiration for Chocolate Cinnamon Bear Cookies!
OXO Good Grips Cookie Press and Non-Stick Pro Cookie Sheet
I had recently received some great baking products from OXO, a kitchen tool company that creates exceptional products (I’ve used their stuff for years) to help promote ‘Cookies for Kid’s Cancer.‘ It’s a non-profit that helps to bring awareness and raise funds to fight all types of kid’s cancer. OXO has partnered with bloggers around the country to support this cause and help us get baking and fight kids cancer!
I had TONS of fun using the OXO Good Grips Cookie Press and trying out the 12 different ‘disks’ that came with it (Like flowers, hearts, snowflakes, butterflies, shells, even a fleur de lis)! My Chocolate Cinnamon Bear Cookies were a cinch to create and bake, and my kids joined in on the fun too. They loved this new machine that magically created perfect shapes every time!
Chocolate Cinnamon Bear Cookies are a Traditional Shortbread Cookie with a Twist.
The recipe for Chocolate Cinnamon Bear Cookies is a spin on a traditional chocolate shortbread cookie. You can use almost any type of cookie dough in the press as long as it’s soft, at room temperature, and doesn’t contain any leavening (baking powder, soda, or yeast).
Let’s jump in and I’ll walk you through how I made these cookies!
Start out by creaming butter, sugar and salt using either a stand or hand held mixer.Next, add in eggs and vanilla and mix until smooth and light. Whisk together, flour, cinnamon, cayenne and dutch processed cocoa powder. Slowly mix in the flour mixture into the butter sugar mixture until it’s completely mixed in. Your Chocolate Cinnamon Bear Cookie Dough is ready for the cookie press!
Use High Quality Ingredients for Exceptional Taste.
It’s important to me to use a really high quality/excellent tasting cocoa powder in all my recipes. Dutched processed cocoa is richer, darker and tastes way better that traditional cocoa powders. It will make a huge difference in your baking if you can find it. I also added a bit of cayenne pepper when developing this recpe so you can taste the ‘kick’ of the classic cinnamon bear in the cookies!
OXO’s fabulous Non-Stick Pro Cookie Sheet made baking these cookies a breeze because it’s loaded with all kinds of features to ensure your cookies bake up perfectly even and never, ever, ever stick!
It’s time to load the OXO Cookie Press! Just insert the pattern disk of your choice and unscrew the top to load in the cookie dough. What’s great about it is that you can tell that this baby was engineered by cooks~ It’s silicone bottom ensures it won’t slip, and it has a nice comfortable handle and ratchet system that is so easy to use.
One press of the handle is all you need to create a perfect little shaped cookie! It takes just seconds to fill an entire sheet pan with adorableness!
Seriously these are the cutest cookies you will ever make~ I love them!
I found that baking these little guys to perfection only took me 8 minutes in a 350 degree oven. I’ve seen shortbread recipes that call for higher temps and longer cook times, but these little guys are perfect when they’re just crunchy on the outside but a little soft on the inside. You’re aiming for cookies, not crackers! Let them cool for about 5 minutes before you remove them with a handy dandy OXO Silicone Cookie Spatula. It’s perfectly designed for cookies and even has a rounded edge to help scrape out dough from a spoon if needed!
I sincerely hope you give these Chocolate Cinnamon Bear Cookies a try and that you seriously consider helping out Cookies for Kid’s Cancer. If you like holiday baking at all, you owe it to yourself to try out OXO’s fabulous cookie press!Print
- 3 and 1/2 cups all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 2 and 1/2 Tablespoons ground cinnamon
- 1 teaspoon cayenne pepper
- 3 sticks unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- Set your oven to heat to 350 degrees.
- Whisk together the flour, cocoa powder, cinnamon and cayenne in a mixing bowl and set aside
- Cream the butter, sugar and salt together with either a stand or handheld mixer until light and airy. Add eggs and vanilla slowly while mixing and scrape down the sides if needed to fully incorporate.
- Slowly add the dry mixture into the butter mixture while mixing until fully incorporated. Spoon dough into a cookie press and press cookies out onto an ungreased baking sheet.
- Bake for 8 minutes, rotating once halfway through. Let cookies cool for a couple minutes before removing to a cooling rack. Serve.
- Serving Size: 2 cookies
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