Gingerbread Teddy Bear Cookies

Cream together butter and packed brown sugar in a large bowl until light and fluffy, about 2-3 minutes. Stir in the corn syrup until well combined.

Beat in the egg and vanilla extract until fully incorporated.

In a separate bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, baking soda, and ground cloves.

Gradually add the dry ingredients to the wet mixture, stirring until a stiff dough forms. Divide dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350°F. Roll out dough on a lightly floured surface to about ¼-inch thickness.

Cut out teddy bear shapes using cookie cutters or a template. Transfer shapes to ungreased baking sheets, spacing them about 2 inches apart.

Press two miniature chocolate pieces into each teddy bear for eyes.

Bake for 12 minutes until the edges are lightly browned and cookies are set. Do not overbake, as they will firm up as they cool.

Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pipe Royal Icing onto cooled cookies to create facial features, clothing details, or decorative patterns as desired. Allow icing to set before serving or storing.