Soft Chewy Gumdrop Sugar Cookies
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.
Originally posted Jan 20, 2016.
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.
I always get questions about the gumdrops for this recipe. Here in Canada, these are carried by Bulk Barn, but I have been told sometimes only seasonally.
If you can't find them try cutting up larger gumdrops instead. Very soft gumdrops are not suitable though. Be sure to use the firmest ones you can find.
If you liked this recipe you may also want to try our irresistible Turtle Fudge recipe.
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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.
Ingredients
- 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 teaspoon finely minced lemon, lime or orange zest (if making a citrus version)
- ¾ cup miniature baking gums
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
30Serving Size
1 cookieAmount Per Serving Calories 168Total Fat 6gSaturated Fat 3gUnsaturated Fat 0gCholesterol 21mgSodium 133mgCarbohydrates 26gSugar 16gProtein 1g
Baking gums? They look so cute! I have never heard of them in the US. They look different than regular gumdrops. Are they a common thing in Canada? I searched on Amazon to see if I could find some to order online, but I could not find any. Do you have a source where they can be purchased? Thanks so much!
I get them at Bulk Barn which is a Canadian Franchise.
If I wanted cookie cutter shapes for these, would I roll the dough out to about 1 inch thickness after removing the chilled dough from the refrigerator? Then proceed on as written
I found this recipe last year, (2016) and these are the very best and easiest I have ever made
I had never baked with the tiny baking gumdrops ( so easy, I don't chop them at all. These are super,- now I am busy making this year's batch and found out these are Atlantic Canada's! Good on YOU! 🙂
I have made these several times over the holidays and they are wonderful. Luckily they do freeze well. The Bulk Barn in PEI only carries the mini gumdrops at Christmas time and not at other times of the year. The Bulk Barn had suggested the small sugar coated "jelly tots" as a replacement, however, then you are charged for buying candy and not a baking ingredient so you pay HST and Provincial sales tax which can up your price from 15% to 20% so beware. Perhaps next year I will buy more mini gumdrops and freeze the mini gumdrops to make cookies throughout the year.
Good morning,
Sugar cookies
Could I substitute Splenda for sugar, if so how much.
Thanks
We never substitute sugar with splenda
I made these last year. They were good. If I make them again, I won’t roll them in sugar before baking. They really don’t need it.