Servings: 20 serving(s)
Prep time: 20 minutes
Total time: 40 minutes
Cooking time: 20 minutes
These soft molasses cookies are along the lines of the lovable Bear Paws cookies.
I’m not sure if it’s the cake-like softness of Bear Paws that draws me to these cookies or the cute name.
Whatever it is they’re irresistible. No matter who is in the house, young or old, these cookies go flying off the counter when I bake them. Even during all of my testing the early versions got devoured.
These are definitely good lunchbox and after school snack cookies.
I am typically not one for fiddly cookies but I made an exception for these because I wanted them to have cute toes. Even though they take a little bit to assemble – middle and four toes – the process went quickly once I created the first few. They’ll look shaggy when you put them together but the edges will soften as they bake.
Sure they’re not smooth on top like the store-bought version but I was going for texture as I worked with this recipe. In the end we all agreed that they really resemble puppy paws.
If you’re not in assembly mode you could always roll the dough and use a hand-shaped cookie cutter to create these. Maybe there are paw-shaped cookie cutters out there too.
Whichever method you choose to shape these cookies, they’ll be delicious. The gentle spicing is wonderful and the texture is just so perfect.
Reader tip: Easy way to shape your paws
“We were looking for an alternative to store bought bear paw cookies for school lunches. These turned out great. The dough is very soft, so we rolled about 2/3 of it into a log and chilled for half an hour. We rolled the remaining dough in thinner logs (less than 1 inch diameter) and chilled those also. Then we sliced discs from the logs and arranged into the palm and fingers. They turned out wonderfully and tasted even better. We quadrupled the ginger and cinnamon because we like them spicy. Thanks for the recipe, I can tell we will be making these again.”
Bear Paws | Old Fashioned Soft Molasses Cookies
Bear Paws cookies recipe with classic old fashioned soft molasses. The gentle spicing is wonderful (ginger & cinnamon) & the texture is just so perfect.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3/4 cup Crosby’s Fancy Molasses
- 1 large egg
- 1/4 cup hot water
- 2 tsp. baking soda
- 3 cups flour, spooned in (can use half whole grain)
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- Preheat oven to 400°F and line cookie sheets with parchment paper.
- In a large bowl cream butter and sugar. Beat in molasses and egg.
- In a separate bowl whisk the flour, spices, and salt.
- Combine the hot water and baking soda in a little cup. Pour into the butter mixture and stir to combine.
- Add the dry ingredients and stir until incorporated.
To make the paws:
- Using a medium cookie scoop or a tablespoon, make the middle of the paws and then use a teaspoon measure to make four toes. This will be a little messy but will get easier once you have done a few.
- Bake in the preheated oven for 8-10 minutes. Let cookies cool for a few minutes before transferring to a rack to cool completely.
One more thing…
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