If you’re looking for an irresistibly cute and delicious treat, you’re going to fall head over heels for my Red Velvet Bear Cookies Recipe. These little bears aren’t just adorable—they’re perfectly soft, slightly chewy, and bursting with that classic red velvet flavor that makes every bite feel like a celebration. I can’t wait to share all my tips and tricks so you get perfect cookies every time!
Why You’ll Love This Recipe
- Adorable and Fun: Who can resist red velvet cookies shaped like little bears? They’re perfect for gifts or special occasions.
- Soft, Chewy Texture: With just the right balance between tender and chewy, these cookies hit all the right spots.
- Easy to Customize: From colors to decorations, you can get creative or keep it simple, either way, they’re a hit.
- Perfect for Beginners and Pros: Whether you’re new to baking or a seasoned cookie lover, this recipe guides you through every step.
Ingredients You’ll Need
The magic behind these Red Velvet Bear Cookies starts with a classic mix of dry and wet ingredients that work together for that signature taste and texture. I always recommend picking good-quality cocoa powder and fresh baking powder for maximum flavor and rise.
- All-Purpose Flour: The foundation for the cookies; spoon it into your measuring cup for accurate amounts to keep cookies from getting too dense.
- Cocoa Powder: Unsweetened and sifted for a smooth, rich red velvet flavor that complements the sweetness perfectly.
- Baking Soda & Baking Powder: These leavening agents keep your cookies light and chewy without spreading too much.
- Salt: Just a pinch to enhance flavor and balance the sweetness.
- Unsalted Butter: Melted and cooled; using unsalted lets you control the salt in the recipe precisely.
- Granulated Sugar & Brown Sugar: A combo that offers sweetness and a subtle molasses undertone, which is essential for chewy cookies.
- Vanilla Extract: Adds depth and warmth to the flavor.
- White Vinegar: This little secret reacts with baking soda to help achieve that tender crumb and brings out the red velvet flavor.
- Egg: Binds everything together and adds moisture and richness.
- Red Food Coloring: The trademark color that makes these cookies festive and eye-catching. Feel free to add more for a deeper hue.
- Melted Milk or Dark Chocolate: For decorating the bear’s eyes and nose with precision.
- Melted White Chocolate: To craft the bears’ snouts and ears, which you can tint pink or red for that cute blush effect.
- Oil-Based Food Coloring: Essential for coloring your melted chocolate smoothly without it seizing up.
Variations
I love mixing things up with Red Velvet Bear Cookies, and you can too! The base recipe is super versatile, so whether you want to make them vegan, jazz them up seasonally, or simplify the decorating, all options are totally doable.
- Vegan Version: I swapped in vegan butter and omitted the egg, adding a splash of plant milk to get the right dough texture. The cookies still came out chewy and flavorful—no compromise there!
- Decorating Simplified: If you’re short on time, just pipe white chocolate snouts and use chocolate chips for eyes—still adorable and tasty.
- Seasonal Colors: Change up the red food coloring to pastel shades for spring, or deep burgundy for a winter twist.
- Extra Flavored: Add a pinch of cinnamon or espresso powder to enhance the cocoa notes for more complex flavor.
How to Make Red Velvet Bear Cookies Recipe
Step 1: Mix Your Dry Ingredients with Love
Start by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. This ensures everything is evenly distributed, which means your cookies bake up evenly without any surprises. I always sift the cocoa powder to avoid lumps—trust me, it makes a difference in texture.
Step 2: Cream Butter and Sugars
Using a stand mixer with the paddle attachment (mine’s a lifesaver here), mix the melted, cooled butter with both granulated and brown sugars on medium speed. Scrape down the bowl once or twice to make sure all the sugar settles into the butter. This gives the cookie batter its perfect sweetness and slight caramel undertone.
Step 3: Add Wet Essentials
Next, add the vanilla extract, white vinegar, egg, and a generous amount of red food coloring. Mix until everything is smooth and beautifully red. Don’t worry if the color looks a little shy at first—you can always add more. The vinegar is key here; it reacts with your baking soda to create that tender crumb and vibrant hue.
Step 4: Combine Everything & Chill
Dump all the dry ingredients into your wet mixture. Stir gently until just combined—over mixing can make the cookies tough. Cover the dough and pop it in the fridge for 20 to 30 minutes. This resting time is a game-changer: it helps the flour absorb moisture and lets the butter firm up so your cookies bake with the best texture and shape.
Step 5: Shape into Bears and Bake
Preheat your oven to 325°F (163°C) and line two baking trays with parchment paper or silicone mats. Use a small cookie scoop to portion out about 1½ tablespoons of dough per cookie. Roll into balls and place them roughly 3 inches apart on the trays. For the ears, take about a teaspoon of dough, divide it in two, and roll smaller balls to stick on top of your bears’ heads. Bake for 9 to 11 minutes, watching for edges to set but centers to stay slightly puffed. Underbaking a touch keeps them chewy, which I absolutely love.
Step 6: Cool and Decorate Your Bears
Let the cookies cool on the baking trays for about 5 to 10 minutes before transferring them to a wire rack to cool completely. For the faces, I like to use a piping bag filled with melted white chocolate to draw snouts and ears, then tint some with oil-based food coloring to add blush. If your chocolate seizes when adding color, just stir in a teaspoon of neutral oil until smooth again. Melted milk or dark chocolate works perfectly for the eyes and noses. Adding these little details is half the fun, and your finished cookies will look absolutely irresistible!
Pro Tips for Making Red Velvet Bear Cookies Recipe
- Use a Cookie Scoop: It makes portioning consistent, which means even baking and perfectly sized bears every time.
- Don’t Skip the Chill: Chilling the dough firms up the butter and helps prevent spreading, giving you those cute bear shapes.
- Color Gradually: Add your red food coloring bit by bit—too much can affect texture, and you want that lovely velvet shade.
- Avoid Overbaking: Pull the cookies out when edges are set but centers are still slightly soft for the best chewiness and flavor.
How to Serve Red Velvet Bear Cookies Recipe
Garnishes
I like to keep the bear faces simple but cute—white chocolate blush on cheeks and tiny dark chocolate eyes. Sometimes I sprinkle just a bit of edible glitter or dust red cocoa powder lightly for that extra festive flair. It’s those small, thoughtful touches that wow guests and kids alike.
Side Dishes
Pair these cookies with a warm cup of milk, a dollop of vanilla ice cream, or even a lightly frothed latte. When I serve them at parties, I often set out bowls of fresh berries or whipped cream to complement the sweetness.
Creative Ways to Present
For Valentine’s Day or birthdays, I like to arrange these red velvet bear cookies in little nests of pink tissue paper inside clear gift boxes tied with a ribbon. You can also stack them artfully on dessert platters with edible flowers scattered around to amp up the charm. These presentation ideas make them feel special and unforgettable.
Make Ahead and Storage
Storing Leftovers
I store my Red Velvet Bear Cookies in an airtight container at room temperature, and they stay fresh and soft for up to a week. Layering with parchment paper between layers keeps them from sticking together or smushing that cute face detail.
Freezing
These cookies freeze beautifully! I like to freeze them unbaked as dough balls on a tray first, then transfer to a sealed bag or container so I can bake fresh cookies anytime. If you freeze fully baked cookies, wrap them tightly and thaw at room temp—then you’re ready for a quick treat.
Reheating
When I want to refresh the cookies, I pop them in a warm oven (around 300°F/150°C) for 3-5 minutes. This brings back that freshly baked softness without drying them out. Just keep an eye so they don’t get too crispy unless you want crunchier edges!
FAQs
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Can I make the Red Velvet Bear Cookies Recipe without food coloring?
You can skip the red food coloring, but your cookies will look more like chocolate rather than red velvet. The flavor will still be delicious, just less vibrant. If you prefer natural colors, beet powder is a great alternative that adds a subtle red tint.
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What if my chocolate seizes when coloring?
Chocolate can seize if water or wrong food coloring is added. Using oil-based food coloring prevents this. If it happens, gently stir in a teaspoon of neutral oil (like canola) until the smooth consistency returns—this tip saved me many times!
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How do I make these cookies vegan?
Swap regular butter for quality vegan butter, omit the egg, and add a little plant-based milk a tablespoon at a time until the dough comes together. Use vegan chocolate for decorating. The texture might be slightly different but still incredibly tasty and bear-shaped!
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Why do I need to chill the dough?
Chilling firms up the butter and hydrates the flour, preventing the cookies from spreading too much. It also enhances texture, making them chewier and easier to shape into bears.
Final Thoughts
This Red Velvet Bear Cookies Recipe holds a special place in my heart because it combines nostalgia, cuteness, and rich, satisfying flavor all in one bite. Whenever I bake these, it feels like I’m crafting a tiny edible hug for anyone lucky enough to get one. I really encourage you to give this recipe a try—it’s perfect for holidays, cozy afternoons, or sharing a sweet moment with friends. You’ll love how easy and rewarding it is, and trust me, your family and friends will go crazy for these charming little bears!
Print
Red Velvet Bear Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 1 minute
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Valentine’s Day Bear Cookies are adorable, chewy, and infused with rich cocoa flavor and vibrant red color. Perfect for a festive treat, these cookies are decorated with melted white and dark chocolate to create charming bear faces, making them a delightful gift or dessert for Valentine’s Day. The recipe includes a resting phase to hydrate the flour, resulting in a tender texture, and offers vegan adaptation tips for dietary preferences.
Ingredients
Dry Ingredients
- 1 ½ cup (180 g) all-purpose flour, spooned and leveled
- 2 tbsp (14 g) cocoa powder, sifted
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt
Wet Ingredients
- ½ cup (113.5 g) unsalted butter, melted and cooled
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar, packed
- 1 tsp (4 g) vanilla extract
- 1 tsp (5 g) white vinegar
- 1 large egg (about 50 g)
- red food coloring, amount to desired intensity
Decoration for Face
- 1 tbsp (15 g) melted milk or dark chocolate
- 3 tbsp (44.36 g) melted white chocolate
- oil-based food coloring (pink/red), for coloring white chocolate
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together all the dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt – until combined evenly.
- Cream Wet Ingredients: In a stand mixer fitted with the paddle attachment (or using a hand mixer/whisk), mix melted and cooled butter with granulated and brown sugars on medium speed until fully combined and smooth. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Flavorings: Add vanilla extract, white vinegar, egg, and red food coloring to the butter-sugar mixture. Mix again until smooth and uniform in color.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir just until combined. Add more red food coloring if a deeper color is desired.
- Chill Dough: Cover the dough and refrigerate for 20-30 minutes. This resting allows the flour to hydrate and the butter to firm up, resulting in a chewier cookie and easier handling.
- Preheat Oven and Prepare Trays: Set your oven to 325°F (163°C). Line two baking trays with parchment paper or silicone baking mats.
- Shape Cookies: Use a small cookie scoop (approx. 1 ½ tablespoons) to form cookie dough balls. Place about 16 dough balls on the trays spaced about 3 inches apart. For the bear ears, split about 1 teaspoon of dough into two equal parts, roll them into small balls, and place them on top of each larger dough ball.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes or until the edges are set and centers still appear slightly puffy. Slight underbaking yields chewier cookies.
- Cool Cookies: Allow cookies to cool on the baking tray for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Decorate Bear Faces: Using a piping bag, toothpick, or cookie scribe, decorate the cookies. Draw the snouts and ears with melted white chocolate, tinting some with pink or red oil-based food coloring for blush. If chocolate seizes when adding color, stir in neutral oil tablespoon by tablespoon until smooth. Use melted milk or dark chocolate to pipe eyes and noses.
- Enjoy: Serve or store the finished cookies. They keep well in an airtight container at room temperature for up to a week.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- To make vegan, replace butter with a high-quality vegan butter and use vegan chocolate. Omit the egg and if the dough is too crumbly, gradually add 1-4 tablespoons of plant-based milk until the dough is thick but scoopable.
- Use oil-based food coloring for tinting chocolate to avoid seizing; if chocolate does seize, add neutral oil gradually to smooth it out.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
