Polar Bear Paw Cookies

Step into a winter wonderland with our irresistible Polar Bear Paw Cookies recipe. These charming treats combine the simplicity of a chocolate cake mix cookie base with homemade buttercream, topped with snowy sanding sugar, peppermint patties, and colorful M&M’s. Perfect for adding a touch of whimsy to your holiday cookie platter and creating sweet memories with loved ones.

If you love these cute paw cookies, check out our Polar Bear Face Cookies!

As you may know, cake mix cookies are a favorite around here. They are super easy to put together and taste even better when frosted! These adorable polar bear paw cookies are fun to make and even more fun to eat. Kids will love to help frost and decorate these cute cookies, making them the perfect family baking activity.

Ingredients for polar bear paw cookies

Cookies

• Chocolate cake mix – Use your favorite one here. I used Duncan Hines dark chocolate cake.
• Canola Oil – To add moisture to the cookies.
• Eggs – To bind the cookies.

Frosting

• Butter – Unsalted room-temperature butter is best. I prefer using European-style butter in my frostings.
• Powdered sugar – Adds sweetness and structure to the frosting.
• Milk – Helps thin the frosting to make it easier to spread.
• Vanilla – To add depth of flavor, just like in the cookies
• Salt – A pinch of salt helps to enhance sweetness.

Decorations

• White sanding sugar – To give the cookies a sparkle and create the ‘fur’ texture.
• Snack-size York peppermint patties – For the pad of the foot.
• Brown M&Ms – To create the toes.

Making the polar bear paw cookies

Cookies

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Mix the cake mix, oil, and eggs in a large bowl until well combined.
3. Scoop the cookie dough onto the baking sheets using a medium cookie scoop, leaving at least two inches between scoops.
4. Bake the cookies for 9-12 minutes or until the edges of the cookies are set.
5. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Frosting

1. Beat the butter in a large bowl with a hand or stand mixer until light and fluffy.
2. Scrape the sides of the bowl, add the powdered sugar, vanilla, and salt, and beat until well combined.
3. Add the milk ½ tablespoon at a time until the desired consistency is reached. The frosting should be easy to spread onto the cookies but firm enough not to slide off the side.

Assembly

1. Frost the cookies with a generous layer of frosting.
2. Place the sanding sugar onto a small plate. Gently press the frosted side of the cookie into the sanding sugar to create an even coating.
3. Apply a small smear of frosting on the bottom of the peppermint pattie and attach it to the lower third of the cookie to create the pad of the foot.
4. Gently press four M&Ms above the peppermint pattie to create the toes.
5. Allow the frosting to set for 15-30 minutes before serving.

Variations and substitutions

Change up the cookie flavor – Use a different flavored cake mix for the cookie base. Yellow cake, white cake, and vanilla cake will all work well.

Homemade cookies – Use your favorite homemade chocolate cookie instead of the cake mix cookies. You want the cookie to be around 3 1/2 inches in diameter.

Store-bought frosting – Make assembling these cookies even easier, and grab a tub of white frosting from the store to use instead of the homemade frosting.

Candy toes – Brown Reese’s Pieces or Junior Mints can be used to create the toes instead of the M&Ms. Note that Reese’s pieces are slightly smaller than M&Ms, and the Junior Mints are larger, so the look will be different if you use either of these.

Coconut fur – Instead of the white sanding sugar, dip the frosted cookies in sweetened shredded coconut to create the fur.

Oil in the cookies – Any neutral flavored oil can be used to make the cookies. Vegetable oil and grapeseed oil are both great substitutions for the canola oil.

Tips for success

• Do not overbake your cookies – The cookies are baked when the edges are set, and the tops of the cookies no longer look doughy. The cookies will continue to bake as they sit on the baking sheet, so be sure to transfer them to a wire rack after 5 minutes to finish cooling.
• Frosting consistency – Add the milk to the frosting a little at a time! Even 1 teaspoon of milk can have a big impact on the consistency of the frosting. You want the frosting to easily spread onto the cookie, but it should not be runny at all, or it will slide off the cookie.
• Applying the ‘fur’ – I find dipping the frosted cookie in the sanding sugar is the easiest way to evenly coat the cookie. Add an even layer of sanding sugar to a small plate, press the frosted cookie into the surface of the sugar, shake off any excess, and voila, you have a beautifully coated cookie!

Storage

Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to five days. If you store the cookies in the fridge, the M&M toes will lose their sheen and may have a ‘cloudy’ appearance.

Allow the frosting to set completely before stacking the cookies. I recommend placing a parchment or wax paper sheet between the layers if you have to stack them.

Polar Bear Paw Cookies FAQs

Want more easy desserts?

Check out these recipes.

• Hot Chocolate Poke Cake
• Cinnamon Roll Mini Apple Pies
• Pilgrim Hat Cookies

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