INGREDIENTS
1
roll (18 oz) refrigerated gingerbread cookies
Decorating icing (in tubes)
DIRECTIONS
1
Heat oven to 350°F. Cut cookie dough into 4 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
2
Cut piece of dough into 6 equal pieces. Use 1 piece for each cookie; shape dough into 1-inch ball for body, 1/2-inch ball for head, 4 (1/4-inch) balls for arms and legs, and 2 smaller balls for ears. Arrange balls to resemble teddy bear shape on ungreased cookie sheet. Repeat with remaining pieces of dough, placing cookies 2 inches apart on cookie sheets.
3
Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets. Decorate as desired with icing.
High Altitude (3500-6500 ft)
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