Gumdrop Cookies

Gumdrop Cookies are deliciously chewy cookies with little bits of fruity gumdrops scattered throughout. They bake right into the cookie, giving you a sweet surprise in every bite. The edges get just crisp enough, and the centers stay soft. If you are a fan of old-fashioned recipes, these cookies feel like something you’d find in a vintage church cookbook.

They also make a great cookie exchange recipe. People always seem to reach for them first since they’re a little different from the usual holiday cookies. They bring a fun, nostalgic touch that fits right in at any festive gathering.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: Make sure it’s fully softened so it creams quickly and gives you a smooth dough.
• Sugar: If your dough looks too soft, a little extra granulated sugar can help the cookies hold their shape.
• Packed brown sugar: Firmly pack it to get the right amount. Too little and the cookies won’t stay as chewy.
• Eggs: Take them out of the fridge early. Cold eggs can make the dough thicker and harder to mix.
• Vanilla extract: If you want a stronger flavor, add an extra half teaspoon without affecting the texture.
• All-purpose flour: Spoon and level to avoid adding too much. Extra flour will make your cookies dry.
• Baking soda: Check that it’s fresh. Old baking soda can keep your cookies from spreading properly.
• Baking powder: Make sure your baking powder isn’t expired so the cookies rise evenly.
• Salt: Don’t skip it. A tiny bit keeps the cookies from tasting overly sweet.
• Chopped gumdrops: Slice them with a lightly oiled knife to keep them from sticking.
• All-purpose flour (for tossing): Coat the gumdrops lightly so they stay scattered instead of sinking as the cookies bake.

How to Make Gumdrop Cookies

• Step One: Preheat the oven to 350°F. Line baking sheets with parchment paper.
• Step Two: In a large bowl, beat the butter, sugar, and brown sugar with an electric mixer until light and fluffy.
• Step Three: Beat in the eggs one at a time, followed by the vanilla extract.

• Step Four: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 
• Step Five: Toss the gumdrops with 2 tablespoons of flour to keep them from sticking together. Gently fold into the dough.

• Step Six: Scoop rounded tablespoonfuls of cookie dough and place on the prepared baking sheets, leaving about 2 inches between each cookie.
• Step Seven: Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
• Step Eight: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations and Substitutions

• Holiday colors: If you want a 100% Christmas version, stick to red and green gumdrops. They look great on a cookie tray.
• Swap the candy: If you can’t find gumdrops, chopped fruit jellies, jujubes, or spice drops work just as well.
• Add a little almond taste: Almond extract gives them a bakery-style flavor.
• Try different sizes: Roll the dough into smaller balls for bite-sized cookies or slightly larger ones for a bakery-style look. Just adjust the baking time as needed.
• Mix in white chocolate: A handful of white chocolate chips adds a creamy sweetness that pairs well with the gumdrops.

Storage Instructions

• Room Temperature: Store the cookies in an airtight container for up to 5 days. If you’re stacking them, place a sheet of parchment between layers so the gumdrops don’t stick.
• Refrigerator: You don’t need to refrigerate these, but you can if you prefer a firmer, chewier cookie. They’ll keep for about a week.
• Freezer: Freeze the baked cookies for up to 2 months. Place them in a single layer on a baking sheet first, then transfer to a freezer bag once solid so they don’t freeze together. Thaw at room temperature.
• Make Ahead: You can chill the dough for up to 24 hours before baking. You can also freeze the dough balls and bake them straight from frozen. Add a minute or two to the bake time.

Recipe Tips and Tricks

• Chop the gumdrops small: Smaller pieces distribute better and keep the cookies from getting too chewy in one spot.
• Lightly flour the gumdrops: Don’t skip this step! This helps them stay separated and keeps them from melting into one big clump inside the dough.
• Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies tough.
• Space the dough balls well: These cookies spread a bit, so give them room on the baking sheet to avoid them running into each other.
• Watch the bake time: Pull them out when the edges are lightly golden and the centers look soft. They’ll firm up as they cool.
• Let them cool on the sheet first: A few minutes of cooling on the pan helps set the cookies so they don’t fall apart when you move them.

Cookie Recipes

• Candy Cane Kiss Cookies
• Eggnog Cookies
• Thumbprint Cookies
• Whipped Shortbread Cookies
• Brown Sugar Cookies

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