Soft Chewy Gumdrop Sugar Cookies. Sure to be popular with kids, this cookie favourite gets a new update with the addition of brightly coloured gumdrops.
Sugar Cookies, according to Google, are among the most searched cookie recipes online behind good old Chocolate Chip Cookies. On average people search for sugar cookie recipes over 100,000 times a month.
In December that goes up to almost a half million times. There’s no doubt about their popularity on Rock Recipes either and we see the exact same trends for our original Sugar Cookies recipe during the year.
The recipe does tend to peak around Holiday occasions like Easter and even Valentines Day. A batch of these gumdrop sugar cookies for your sweetheart using only red gumdrops would be quite a tasty gift.
The bright colours in these cookies make me think of a kid’s birthday party where I’m sure they would be very popular too.
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Originally posted Jan 20, 2016. Updated November 2017 to include metric option for metric measurements and nutritional information.
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup sugar for rolling cookies
- 1 tsp finely minced lemon lime or orange zest (if making a citrus version)
- 3/4 cup miniature baking gums
Sift together the flour, baking soda, baking powder and salt. Set aside.
Cream together the butter and 1½ cups sugar until quite light and fluffy.
Beat in the egg and vanilla extract. (Add the citrus zest here if using it.)
Fold in the dry ingredients until a soft dough forms, then fold in the baking gums. You can reserve a few of the baking gums to add to the tops of the cookies before baking of you like. This makes for a more colourful presentation.
Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen.
Preheat oven to 350 degrees F.
Roll the dough into about 1 inch balls. Roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. I like to press them down lightly with the flat bottom of a drinking glass.
Bake for 8-10 minutes just until the bottom edges begin to turn brown. These should still be quite light in color when baked.
Cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely.
These freeze very well for weeks in airtight containers.
Prep time does not include an hour for chilling the dough.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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