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Three Gumdrop Cookies in front of an antique flour sifter

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
My Island Bistro Kitchen My Island Bistro Kitchen


  • 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 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


  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, 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.

  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