Arctic Polar Bear Sugar Cookies

My in-laws spend their winters in Florida. When the snow starts to fly here in Minnesota they get a kick out of giving us the weather update in Panama City Beach: “Sunny with a high of 75”. Ugh. To which I reply “I’ll send some of the chilly north your way”. Meaning snow inspired cookies of course. So, I sent off a set of Arctic polar bears chilling out with some frosty blue trees and snowflakes. I think these lemony sugar cookies are perfect with a glass of chilled milk in any kind of weather.

JUMP TO RECIPE

Disco dust (color: pixie dust) is a fun way to add “frost” to the snowflake and bear’s scarf.

Tools for success

Polar bear cookie cutter

6 votes

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Jes Best Cutout Cookies

Prep

Cook

Inactive

Total

Yield 24 cookies

Makes 2-3 dozen cutout cookies (depending on size)

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

+

  • 1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
  • 1 cup sugar
  • 1 large free-range egg
  • 1 large free-range egg yolk
  • 1 tsp. vanilla or lemon extract

Instructions

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
  4. Separate dough in half and form two smooth discs for rolling.
  5. Roll each disc to desired thickness (1/8"-1/4") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
  6. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
  7. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
  8. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
  9. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.
  10. Preheat oven to 325º
  11. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.
  12. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Notes

Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.

Courses Cookies

Nutrition Facts

Serving Size 39g

Amount Per Serving

Calories 180

% Daily Value

Total Fat 10.1 g

16%

Saturated Fat 6.2 g

31%

Trans Fat 0.4 g

Cholesterol 41 mg

14%

Sodium 55 mg

2%

Total Carbohydrates 20 g

7%

Sugars 8 g

Protein 2 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

9 votes

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Jes Best Royal Icing

Prep

Total

Yield 24 servings

Makes enough to decorate 2-3 dozen cookies, depending on size

Ingredients

  • 970 g [2 lb bag] confectioners' sugar, no need to sift
  • 80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)

+

  • 1/2 cup water
  • 4 tablespoons water

OPTIONAL

Instructions

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.
  2. Slowly add 1/2 cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.
  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.
  4. Separate into clean, oil-free containers and tint with gel food coloring.
  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.
  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.

Courses Icing

Nutrition Facts

Serving Size 45g

Amount Per Serving

Calories 147

% Daily Value

Sodium 14 mg

1%

Total Carbohydrates 38 g

13%

Sugars 37 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* This post may contain affiliate links. I may be compensated if you make a purchase after clicking on these links.

 

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2 Comments

  1. Susan 2017-01-09 at 2:25 am

    I desperately need this cookie cutter, I’m amaniacforcampers,,,,,

    Reply
    1. Jes Lahay 2017-01-09 at 12:04 pm

      Hi Susan, the polar bear cookie cutter can be found here. But, if you’re looking for the Airstream camper cutter, that can be found here. I hope that helps!

      Reply

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