Gumdrop Cookies
Soft and chewy Gumdrop Cookies filled with colorful candy pieces. An easy, nostalgic cookie recipe perfect for holiday baking and cookie exchanges.
Servings 30
Calories 163kcal
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chopped gumdrops
- 2 tbsp all-purpose flour to toss the gumdrops
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat the butter, sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Toss the gumdrops with 2 tablespoons of flour to keep them from sticking together. Gently fold into the dough.
- Scoop rounded tablespoonfuls of dough and place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Holiday version: Use only red and green gumdrops for Christmas baking. Avoid the black gumdrops.
- Extra flavor: Add ½ teaspoon almond extract along with the vanilla.
- Texture tip: Don’t overbake—these cookies are best when they stay soft and chewy.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 205IU | Calcium: 12mg | Iron: 1mg
