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Gluten-free Gumdrop Cookies

Five Gumdrop Cookies in front of a china tea pot and a pink and purple china cup and saucer
Gluten-free Gumdrop Cookies

These gluten-free Gumdrop Cookies are very easy to make and are super tasty.  They are soft and chewy, studded with colorful fruit-flavored gumdrops.

Three Gumdrop Cookies in front of an antique flour sifter
Gluten-free Gumdrop Cookies

To keep the cut gumdrops from sticking together, toss them with two tablespoons of powdered sugar which you may know as icing sugar or confectioner’s sugar. This will also add a layer of sweetness to the cookies.

Wire rack with seven gumdrop cookies placed before an antique flour sifter and mixing bowl
Gluten-free Gumdrop Cookies

Ensure the ingredients are at room temperature before mixing up a batch of these Gumdrop Cookies.  I find placing the cookie dough in the refrigerator to chill for about 45 minutes makes the dough less sticky and helps to prevent the cookies from spreading when they are placed in the oven.

Stack of Gumdrop Cookies in front of a pink and purple china cup and saucer sitting on a book
Gluten-free Gumdrop Cookies

These are great lunchbox cookies and are also a tasty treat with a fine cup of tea.  They make a showy addition to sweet trays, too.  These cookies freeze well.

Tray of Gumdrop Cookies
Gluten-free Gumdrop Cookies

[Printable recipe follows at end of posting]

Gluten-free Gumdrop Cookies

Ingredients:

¾ cup butter, softened at room temperature
¾ cup granulated sugar
2 tbsp powdered sugar (aka icing sugar or confectioner’s sugar)
2 large eggs, room temperature
1 tsp vanilla
½ tsp almond flavoring

1¼ cup gluten-free all-purpose flour
¼ cup coconut flour
¼ cup almond flour
1 tsp zanthan gum
1 tsp baking powder
½ tsp baking soda

1 cup coarsely chopped fruit-flavored gumdrops
2 tbsp powdered sugar (aka icing sugar or confectioner’s sugar)

Method:

Preheat oven to 350°F.  Line two large cookie sheets with parchment paper. Set aside.  In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.

In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy.  Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.

In separate bowl, sift together the three flours, zanthan gum, baking powder, and baking soda.  With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended.  Mix in the gumdrops by hand.

Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2” apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

Yield: Apx. 3 dozen

Gumdrop Cookie on saucer of pink and purple china cup and saucer
Gluten-free Gumdrop Cookies

 

Gluten-free Gumdrop Cookies

Buttery, soft, and chewy, these gluten-free Gumdrop Cookies are studded with colorful fruit-flavored gumdrops
Course Dessert
Keyword Gluten-free Gumdrop Cookies, Gumdrop Cookies
Author My Island Bistro Kitchen

Ingredients

  • ¾ cup butter softened at room temperature
  • ¾ cup granulated sugar
  • 2 tbsp powdered sugar aka icing sugar or confectioner’s sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • ½ tsp almond flavoring
  • cup gluten-free all-purpose flour
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 tsp zanthan gum
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup coarsely chopped fruit-flavored gumdrops
  • 2 tbsp powdered sugar aka icing sugar or confectioner’s sugar

Instructions

  1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Set aside. In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.
  2. In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy. Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.
  3. In separate bowl, sift together the three flours, zanthan gum, baking powder, and baking soda. With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended. Mix in the gumdrops by hand.
  4. Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2” apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

Recipe Notes

Yield: Apx. 3 dozen

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