These cute and fun Bear Paw Cookies are simple to make and perfect for a kids’ baking project or a festive cookie exchange. Shaped like polar bear paws, they’re a playful, delicious treat that’s sure to bring smiles.
These are some of the cutest and easiest cookies you can bake. Whether you pack them in school lunches or add them to a holiday cookie tray, each one looks like an adorable polar bear paw. You don’t need advanced decorating skills to make them look special.
Shredded coconut gives the cookies a furry, three-dimensional look, while chocolate pieces create the paw pads and toes. Kids enjoy helping with the assembly, and the recipe is quick enough for a last-minute dessert.
Why you’ll love these Bear Paw Cookies
- Soft, chewy texture. Using cake mix gives the cookies a tender, cake-like softness.
- Adorable presentation. Each cookie looks like a polar bear paw—great for themed parties or holiday trays.
- Easy to customize. Kids can help add the chocolate pieces to make the paw pads.
- Great for cookie exchanges. They stand out on a tray and travel well if packed carefully.
Ingredients
The printable recipe card with exact measurements and timing is included further down in this article.
All ingredients are easy to find at most grocery stores. The recipe is straightforward: mix the dough, bake, frost, and decorate.
Cookies
- White cake mix – the base for tender cookies.
- Baking powder – helps control spread and gives a slight rise.
- Eggs – act as binders; room temperature is best.
- Unsalted butter – melted for easy mixing; use unsalted to control salt level.
- Macadamia nuts (optional) – add crunch; can be omitted or swapped for other nuts.
Frosting
- Unsalted butter – softened for a smooth buttercream.
- Powdered sugar – creates a fluffy, spreadable frosting.
- Vanilla extract – for classic flavor.
- Coconut extract (optional) – enhances the shredded coconut topping.
- Salt – a pinch to balance the sweetness.
Decorations
- Milk chocolate candy melts – one per cookie to form the paw pad.
- Chocolate chips – three small chips per cookie for the toe pads.
- Shredded coconut – gives a furry white finish to the cookie.
How to make Bear Paw Cookies
- Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix dough: In a large bowl combine cake mix and baking powder. Add melted butter and eggs, then beat on low until fully combined. Mixing by hand with a spatula is fine if you don’t have a mixer.
- Add nuts: Fold in chopped macadamia nuts if using.
- Chill (optional): Chill the dough 30 minutes to reduce spreading for a slightly thicker cookie.
- Portion: Drop 1 1/2-tablespoon-sized balls onto prepared sheets, spacing them a few inches apart.
- Bake: Bake at 350°F for 8–10 minutes, until tops are set.
- Cool: Let cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting: While cookies bake, beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla, coconut extract (if using), and a pinch of salt until smooth and spreadable.
- Decorate: Spread about 1 tablespoon frosting on each cooled cookie. Press a milk chocolate candy melt near the bottom center as the paw pad and place three chocolate chips above it for the toes. Sprinkle shredded coconut over the frosting, avoiding the chocolate paw area so the paw shape remains visible.
Equipment needed
- Baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Hand or electric mixer (optional)
- Small cookie scoop or spoon
- Wire cooling rack
- Small spatula or knife for frosting
Serving suggestions
These cookies are ideal for parties, school events, or holiday trays. Their playful design makes them especially appealing to kids and guests alike.
Variations and substitutions
- Cat paws: Use four chocolate chips instead of three to resemble a cat paw.
- Chocolate version: Swap in chocolate cake mix for a richer cookie.
- Peppermint twist: Add a few drops of peppermint extract to the dough.
- Frosting fur: Pipe frosting in place of coconut for a different texture.
- Alternative paw pad: Try a peppermint patty or other round candy instead of candy melts; use small mints as toe pads if desired.
Storage
Store decorated cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies (undecorated or decorated) for up to three months; thaw before serving.
Tips and tricks
- If you don’t have butter, a neutral vegetable oil can work in equal measure.
- Swap macadamia nuts for any preferred nut, or omit them for nut-free cookies.
- Omitting the baking powder yields a slightly thinner cookie, but they will still taste great.
- Chilling dough is optional; skipping it may result in more spread but still tasty cookies.
FAQ
Use a gluten-free all-purpose flour or a gluten-free cake mix in place of the regular cake mix.
Yes. Follow the directions on the sugar cookie mix package and omit extra baking powder if the mix already contains leavening.
The recipe yields about 22 cookies, depending on scoop size.
Recipe card
Ingredients
- 1 box white cake mix (15 oz)
- 1 tbsp baking powder
- 2 eggs, room temperature
- 1/3 cup unsalted butter, melted
- 1/2 cup macadamia nuts, roughly chopped (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1/8 tsp salt
Decorations
- 22 milk chocolate candy melts
- 66 semisweet or milk chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Combine cake mix and baking powder in a large bowl. Add melted butter and eggs; beat on low until incorporated.
- Fold in macadamia nuts if using.
- Chill dough 30 minutes if you want thicker cookies (optional).
- Scoop 1 1/2 tablespoon-sized balls onto prepared sheets, spacing apart.
- Bake 8–10 minutes, until tops are set.
- Cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
- While cookies bake, prepare frosting by beating butter until smooth. Gradually add powdered sugar, then vanilla, coconut extract, and salt until smooth.
- Frost each cooled cookie with about 1 tablespoon of frosting. Press a candy melt near the base for the paw pad and place three chocolate chips above it for toes. Sprinkle shredded coconut over the frosting, leaving the paw area clear.
Nutrition (estimate)
Calories: 382 kcal | Carbohydrates: 47 g | Protein: 3 g | Fat: 22 g
Enjoy making these whimsical Bear Paw Cookies—they’re an easy, kid-friendly bake that’s perfect for gifting, dessert tables, or a cozy afternoon treat.