Brown Butter Maple Shortbread Bears

Brown butter and maple syrup blend together in these adorable bear-shaped shortbread cookies The dough itself is not overly sweet which lets the deep flavors from the browned butter and maple take center stage Shaping and decorating each bear is half the fun and makes these cookies a standout on any holiday tray or as a special treat for kids

I started making these after my niece begged for animal-shaped cookies Now every year decorating the bear faces is our favorite afternoon together

Ingredients

• Unsalted butter: brings a creamy foundation to the flavor Browning it adds a toasted nutty richness Always use real butter for the best texture
• Pure maple syrup: delivers that unmistakable natural maple taste Grade A is ideal for sweetness and depth
• Dark brown sugar: adds a hint of molasses for a richer cookie Look for soft and moist sugar
• Vanilla and maple extract: both work to enhance the warm notes and bring out that classic bakery aroma Use pure extracts for the purest flavor
• Ground cinnamon and ground nutmeg: add cozy bakery spices Make sure your spices are fresh for the best aroma
• Salt: keeps the sweetness in check A little bit lifts up all the flavors
• All-purpose flour: gives the dough structure and that signature shortbread crumb Spoon your flour into the cup and level off for an accurate measurement
• Baking powder: gives the cookies just a touch of lift for a tender bite Double check it is not expired
• Chocolate chips: turn into the little eyes and noses on the bears Choose a quality dark or semi sweet chocolate for best results

Step-by-Step Instructions

Brown the Butter:

Place your unsalted butter in a small light colored saucepan Set over medium heat swirling the pan often Watch carefully for small brown bits to form on the bottom and the butter to smell nutty This usually takes about 8 to 10 minutes Pour immediately into a mixing bowl and let cool for 5 minutes The gentle browning deepens the cookie flavor

Mix in Sweeteners and Spices:

Add the maple syrup and dark brown sugar to the warm butter Stir to combine until the sugar dissolves Mix in the vanilla extract maple extract cinnamon nutmeg and salt Stir together until evenly blended This step creates the aromatic base for your dough

Combine Dry Ingredients and Make Dough:

Add the flour and baking powder directly into the bowl with the wet mix Stir with a sturdy spoon until a smooth dough forms Scrape down the sides to be sure all the flour is incorporated Cover the dough and refrigerate for at least 2 hours This chill time firms the dough for shaping

Shape the Bear Cookies:

Line a baking sheet with parchment paper Remove the dough from the fridge and scoop out 1 tablespoon for each large ball Roll into a ball then flatten slightly for the bear’s head Scoop 1 4 teaspoon of dough roll into a small ball flatten it and attach on top like a snout Take two 1 8 teaspoons of dough roll into tiny balls and press onto the top edge for ears Space each bear about 1 inch apart on your prepared pan Chill the entire sheet in the fridge for 20 minutes to set their shape

Bake:

Preheat your oven to 325 degrees F Take the chilled cookies from the fridge Place directly in the oven and bake for 20 to 23 minutes until the cookies are just starting to brown at the edges Leave them on the baking sheet for a few minutes before carefully transferring to a wire rack This helps keep the bears from breaking

Decorate the Bears:

Melt chocolate chips in a microwave safe bowl heating in short bursts and stirring until smooth Scoop into a piping bag or a freezer bag with the tip snipped Pipe tiny dots for eyes and small ovals for noses on each bear Let the chocolate set until firm before serving

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There is something special about that hint of maple with the nuttiness from brown butter My favorite part is adding the chocolate faces—it always makes me smile to see each bear’s personality shine A batch of these was the first thing my daughter ever helped me bake and now it is our must make holiday project

Storage Tips

Let cookies cool fully before storing Otherwise steam can soften them Store the bears in an airtight container at room temperature for up to five days For longer storage freeze them between layers of parchment in a sturdy freezer container They thaw beautifully and keep their shape after defrosting

Ingredient Substitutions

If you do not have maple extract swap in a little extra vanilla or a pinch of cinnamon For the maple syrup avoid pancake syrup since only real maple gives that signature fragrance Whole wheat flour can be used for a slightly nuttier flavor but the cookies may be a little more crumbly

Serving Suggestions

Stack a few bears in cellophane bags for gifting or tuck them onto a birthday party dessert tray Kids love naming each bear and you can use colored sprinkles instead of chocolate to make rainbow noses For grown up gatherings arrange them alongside tea or coffee where their flavors really shine

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Cultural and Historical Context

Shortbread cookies have roots in Scotland where they were traditionally made for celebrations and holidays Swapping in brown butter and maple brings a modern update to a classic tradition The playful bear shape is a nod to the whimsical animal themed treats that have become popular in home baking

Recipe FAQs

→ What does brown butter add to shortbread?

Brown butter infuses these cookies with a nutty aroma and deeper flavor, elevating the shortbread beyond classic versions.

→ Can I substitute maple extract?

Yes, pure vanilla or almond extract can be used, but maple extract enhances the distinct character and sweetness in the dough.

→ How do I prevent the dough from spreading?

Chilling both the dough and formed bear shapes before baking helps them hold their detailed shape while in the oven.

→ What is the best way to decorate the bear faces?

Melted chocolate piped through a bag or snipped freezer bag creates precise eyes and noses with minimal fuss.

→ How should I store the finished cookies?

Keep them in an airtight container at room temperature for up to 1 week to maintain softness and flavor.

→ Can I freeze the dough or cookies?

Both the dough and baked cookies freeze well. Thaw dough before shaping; allow baked cookies to return to room temp before serving.