How to prepare:
1. Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper and set aside.
2. Cream butter and sugar together until smooth. Beat in molasses and egg until well combined.
3. In a separate bowl, whisk together the flour, spices, and salt. Set aside.
4. In a liquid measuring cup, combine the hot water and baking soda. Pour into the butter mixture and stir to combine.
5. Add the dry ingredients and stir until just incorporated.
6. Fill a piping bag fitted with a large round tip with the cookie batter. Pipe bear paws onto the parchment lined cookie sheets, making one large dollop for the paw, then four smaller ones for the toes. As you pipe the paws, use steady pressure on the piping bag, then press down and lift up. You may need to use your finger just to press down the little tips that form. Alternatively, you could use a spoon or ice cream scoop to create the bear paws.
7. Bake in the preheated oven for 9 minutes. Let cookies cool for at few minutes on the baking sheets before transferring to a cooling rack to cool completely. Store in an airtight container at room temperature for up to three days. As these cookies are very cake-light in texture, they will become quite moist after the first day.
