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.
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.
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.
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.
[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 xanthan 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, xanthan 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
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
For other gluten-free cookie recipes from My Island Bistro Kitchen, click on the links below:
Gluten-free Snickerdoodle Cookies
Gluten-free Lemon-Filled Thumbprint Cookies
Gluten-free Melting Moment Cookies
Gluten-free Earl Grey Cranberry-Orange Shortbread
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 xanthan 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
-
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, xanthan 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.
Recipe Notes
Yield: Apx. 3 dozen
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