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Easy Gumdrop Bars stacked on white plate surrounded by baking gums

Easy Gumdrop Squares

Ideal for the holiday freezer, these easy cookie bars are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 25 cookie bars
Calories 233.09 kcal
Author Barry C. Parsons

Ingredients

  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups flour
  • ½ cup fine unsweetened coconut optional
  • 3/4 cup baking gumdrops cut in half

FOR THE FROSTING

  • 2 cups icing sugar powdered sugar
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 -2 tbsp milk

Instructions

  1. Cream butter sugar until light and fluff.
  2. Add the eggs, vanilla and lemon extracts and beat well.
  3. Sift together the flour, baking powder, baking soda (and coconut if you are using it)
  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped gumdrops.
  6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 35-40 minutes at 350 degrees F. (325 for glass bake ware)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.

Recipe Notes

Be sure to measure your baking powder and soda precisely. Adding too much can cause these to rise too quickly and fall back when cooled.If this is a problem, try cutting back the baking powder to 1 tsp.

These freeze exceptionally well in airtight plastic containers.