How do I store Polar Bear Cookies after decorating?

Frosted Polar Bear Cookies can be stored in an airtight container for up to 2 days at room temperature , 5 days in the fridge , or 1 month in the freezer . If stacking, chill first and place parchment between layers to preserve the decorations.

Can I freeze the cookie dough in advance?

Absolutely. Wrap the dough tightly in plastic wrap and place it in an airtight container before freezing for up to 1 month . Thaw it overnight in the fridge and let it sit at room temperature for 10 minutes before rolling out.

Can I make these cookies gluten-free?

Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend . The texture may differ slightly, but the cookies will still hold their shape and taste delicious. Be sure to chill the dough well before rolling for best results.

Polar Bear Cookies – Best Winter Treats for Kids & Parties

Name: Polar Bear Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 2 h 4 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter (170g): adds richness and soft texture; 1/2 cup full-fat cream cheese (113g): provides moisture and tenderness; 1 1/2 cups granulated sugar (300g): sweetens and helps with structure; 1 large egg (56g): binds the dough and adds moisture; 2 tsp vanilla extract or vanilla bean paste (8g): adds flavor depth; 3 cups all-purpose flour (375g): gives structure to the cookies; 1 tbsp cornstarch (8g): softens the texture; 1/2 tsp baking powder (2g): gives a light rise; 1/2 tsp fine salt (3g): enhances flavor; 1 cup unsalted butter (226g, for frosting): creates a creamy base; 1 tbsp vanilla extract or paste (12g, for frosting): flavors the buttercream; 1/2 tsp fine salt (3g, for frosting): balances sweetness; 3 1/2 cups powdered sugar (454g): sweetens and thickens frosting; 1/4 cup heavy whipping cream (60g): creates spreadable consistency; 1 cup white sanding sugar: decorates and adds sparkle; 30 large chocolate chips: used for bear noses; Round black sprinkles: used for eyes; Red or pink sprinkles: used for ears

Description

These Polar Bear Cookies are soft, chewy cream cheese sugar cookies topped with vanilla buttercream and decorated to resemble adorable polar bears. Perfect for winter holidays and fun baking projects with kids.

Ingredients

Scale

3/4 cup unsalted butter (170g): adds richness and soft texture
1/2 cup full-fat cream cheese (113g): provides moisture and tenderness
1 1/2 cups granulated sugar (300g): sweetens and helps with structure
1 large egg (56g): binds the dough and adds moisture
2 tsp vanilla extract or vanilla bean paste (8g): adds flavor depth
3 cups all-purpose flour (375g): gives structure to the cookies
1 tbsp cornstarch (8g): softens the texture
1/2 tsp baking powder (2g): gives a light rise
1/2 tsp fine salt (3g): enhances flavor
1 cup unsalted butter (226g, for frosting): creates a creamy base
1 tbsp vanilla extract or paste (12g, for frosting): flavors the buttercream
1/2 tsp fine salt (3g, for frosting): balances sweetness
3 1/2 cups powdered sugar (454g): sweetens and thickens frosting
1/4 cup heavy whipping cream (60g): creates spreadable consistency
1 cup white sanding sugar: decorates and adds sparkle
30 large chocolate chips: used for bear noses
Round black sprinkles: used for eyes
Red or pink sprinkles: used for ears

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Instructions

Cream butter and cream cheese together until smooth.
Add granulated sugar and beat until light and fluffy.
Mix in egg and vanilla until incorporated.
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
Gradually add dry ingredients to wet, mixing until just combined.
Divide dough into two pieces, wrap in plastic, and chill for 2 hours.
Preheat oven to 350°F (175°C). Roll dough to 1/3-inch thick on a floured surface.
Cut large circles for faces and small ones for ears. Attach ears and chill again.
Bake for 12–14 minutes. Cool on pan for 15 minutes, then transfer to rack.
For frosting, beat butter, vanilla, and salt. Add powdered sugar and cream, mix until smooth.
Pipe frosting on cooled cookies and dip into sanding sugar.
Pipe muzzle, add chocolate chip nose, sprinkle eyes and ears. Repeat for all cookies.

Notes

Don’t overmix the dough to avoid tough cookies.
Chill dough before rolling and again before baking to prevent spreading.
Use fondant or edible markers if specific sprinkles aren’t available.
Cookies can be frozen before or after baking for make-ahead convenience.
Frosted cookies should be stored chilled if stacking is required.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 265 kcal
Sugar: 24g
Sodium: 109mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 2g
Cholesterol: 41mg