These Old-Fashioned Gumdrop Cookies are SO good! I decided to try out a recipe that I have had forever- so forever that the recipe uses shortening (don’t worry, I used butter haha) and was surprised how good they are. You DO have to love a good, chewy, jaw breaking cookie, so if you don’t enjoy chewy cookies, maybe try my Peanut Butter Blossom Hershey Kiss Cookies those are Christmas cookie classics!
First, I love all gumdrops, but the best gumdrops to use are the Nutty Club Baking Fruitlets (which I find at Save On and Sobey’s here in Edmonton.) They make these cookies so chewy and buttery all at the same time, which means that they are going to be perfect for my Dad at Christmas. That man loves anything that breaks your jaw and is sweet, so I think that I have found another cookie for him to enjoy other than my Chewy Oatmeal Cookies.
You can also use large gumdrops and slice them up into smaller pieces if you can’t find the Nutty Club, they will work just as well, I’m not sure that the smaller ones are readily available in the States for my US readers. What you really DO need to do, is use butter for sure! The buttery vanilla taste and those chewy gumdrops? So good!!!
Posting all of these Christmas cookie recipes for you while they sit in my freezer waiting for Christmas is killing me. Every time I write up one of these Christmas cookies I remember that they are all sitting in my freezer. And then I start remembering how good they were. And then I want one. And remember that I have to wait until Christmas. My willpower is getting weaker and weaker, it’s a good thing that we are only a couple of weeks away from Christmas now!
Happy baking guys!
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These gum drop cookies are buttery, soft and chewy, with perfect little bits of gumdrops in them! They are perfect for Santa, birthdays and more!
- 3/4 cup shortening/butter
- 1 cup white sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped fruit-flavored gumdrops or mini gumdrops
- Preheat your oven to 350°.
Cream the butter or shortening and sugar until light and fluffy. Beat in the egg, followed by the almond extract.
- In another bowl, whisk together the flour, baking soda and salt.
- Slowly add the flour mixture to the creamed mixture and mix well.
- Stir in gumdrops.
- Drop by tablespoonfuls onto ungreased baking sheets, making sure they are 2 inches apart. Bake the cookies until they are golden brown, around 12-15 minutes. Watch them closely to make sure they don't overbake!
- Cool for 2-3 minutes before removing from the baking pans to wire racks to cool completely