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
AuthorMy Island Bistro Kitchen
Ingredients
¾cupbuttersoftened at room temperature
¾cupgranulated sugar
2tbsppowdered sugaraka icing sugar or confectioner’s sugar
2large eggsroom temperature
1tspvanilla
½tspalmond flavoring
1¼cupgluten-free all-purpose flour
¼cupcoconut flour
¼cupalmond flour
1tspzanthan gum
1tspbaking powder
½tspbaking soda
1cupcoarsely chopped fruit-flavored gumdrops
2tbsppowdered sugaraka 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, 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.