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Bearhug Cookies

Inspired by the classic combination of milk and cookies, pastry chef Dominique Ansel adds fresh ricotta to his recipe to create the sweet, creamy taste of moo juice.

  • Yield: Makes 8 to 10 cookies
Bearhug Cookies

Source: The Martha Stewart Show, December 2011


  • 3 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 15 ounces fresh ricotta cheese, preferably whole-milk ricotta
  • Confectioners' sugar, for dusting
  • Melted white or dark chocolate chips, for decorating


  1. Preheat oven, preferably convection, to 325 degrees. Line an 9-by-13-inch baking sheet with a nonstick baking mat; set aside.

  2. In a large bowl, mix together flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale yellow in color. Add eggs, one at a time, mixing after each addition; add vanilla. Add ricotta and mix until well combined.

  4. Scrape down sides of bowl and fold in flour mixture. Do not overmix. Pour batter into prepared baking sheet, spreading evenly. Roll dough until flat and about 3/4 inch thick. Transfer to oven and bake until cake springs back when touched, 20 to 25 minutes. Remove from oven and let cool completely.

  5. Using a 3-by-2 1/2-inch bear-shaped cookie cutter, cut out 8 to 10 bear-shaped cookies. Dust cookies with confectioners' sugar. Place melted chocolate in a small paper coronet and draw eyes and mouth with chocolate as desired. Let chocolate set, and serve.

Reviews (2)

  • kateivy 19 Dec, 2011

    I should have known I was in trouble when they said #4.. pour in batter to pan...My batter was not like a batter more like
    spoon in pan...Maybe ricotta too dry not enough liquid also don't usually use whole milk so used whipping cream for milk because that was what I had in house for another recipe.
    Daughter wanted to make polar bears and brown bears after seeing Martha's show....Don't laugh she is 30 .Me and her really love Martha's cookie elf inspired shows.

  • kateivy 19 Dec, 2011

    This is a good cakelike recipe. Cookie??? I don't know how long it keeps with ricotta. Leftover pieces after cutting bear out seems like alot of wasted cookie?? I am going to use to make a tiramisu or trifle with leftovers.... Or maybe cut in diamonds next time I make ....More like spongecake consistency. Made this as bears seemed like a lot of work for results. Very fragile to work with..I do like the taste as a cake....My pan too large for my convection oven, maybe that was problem.