Retro Christmas Gumdrop Cookies
These delightful cookies blend vibrant gumdrops with a soft cookie base, perfect for holiday gatherings and easily customizable to suit your taste.
Ingredients
For the cookie base
- 1 cup butter, softened Use regular or plant-based butter for a dairy-free version.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Can substitute with a flaxseed mixture for a vegan version.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Gluten-free flour can be used as a substitute.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For mix-ins
- 2 cups colorful gumdrops, chopped
- 1 cup chopped nuts (optional) Use your preferred nuts for added crunch.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, blending until fully incorporated, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Gently fold in the chopped gumdrops and nuts until evenly distributed.
Baking
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake for 10-12 minutes or until lightly golden on the edges, ensuring they have a soft center.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them securely with parchment layers to avoid sticking.