Retro Christmas Gumdrop Cookies Recipe
I’m not gonna pretend these cookies are elegant — they’re loud, chewy, and dotted with gumdrops like tiny, sugary ornaments. Retro Christmas Gumdrop Cookies are the kind of recipe that shows up at potlucks and holiday cookie exchanges and immediately disappears. They’re soft, buttery, a little old-school, and somehow the gumdrops keep them fun even when everything else at the party is Pinterest-perfect.
My husband calls them “the joy cookies,” which is both sweet and a little dramatic. The kids first discovered them when I made a double batch for cookie decorating and left one too-close-to-the-edge of the counter. That night they snuck into the kitchen, took a bite, and declared themselves official taste-testers ever since. Now they’re a holiday staple — and sometimes a mid-December Tuesday treat — because who needs rules when you have gumdrops?
Why You’ll Love This Retro Christmas Gumdrop Cookies Recipe
– They’re nostalgic — like a warm flashback to school bake sales and holiday trays your grandma used to make.
– Soft, buttery cookie base with chewy pockets of fruity gumdrop — every bite is a little party.
– No fancy tools, no weird ingredients: basically pantry-stable magic with a candy aisle cameo.
– Kid-approved chaos: perfect for letting small hands press gumdrops into dough without needing a steady hand.
Kitchen Talk
Okay, real talk: the first time I tried these I thought dumping whole gumdrops into the dough would be fine. They melted into weird blobs and left sticky craters. Now I chop the bigger ones or press them in on top so they stay chewy and colorful. Also — butter at room temp makes the dough come together like a dream; cold butter makes you wrestle the dough like you’re trying to tame a small beast. I’ve swapped in almond extract once when I was out of vanilla and honestly it was kind of glorious (not traditional, but try it if you’re feeling bold). One batch got overbaked because I got distracted by holiday lights; don’t be me. Pull them when the edges are set and centers still look soft.
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour unless you’re testing GF — measure by spooning into the cup or, better, weigh it for consistency. Don’t forget to check the baking soda/powder dates.
– Fats & Oils: Unsalted butter at room temperature gives the best flavor and texture; if you only have salted, skip adding extra salt in the recipe.
– Eggs: Large eggs at room temp mix more evenly into cookie dough — pop them in warm water for five minutes if you forgot to set them out.
– Flavor Boosts: Pure vanilla extract is worth it here; a little orange zest brightens the gumdrop fruitiness if you want to jazz things up.
– Specialty Item: Gumdrops — buy soft, fresh ones (not the chalky, month-old kind). If they’re huge, quarter them so every cookie gets a few bites without collapsing.
Prep Ahead Ideas
– Make the dough a day ahead: shape into a log or a disc, wrap well, and chill. Chilled dough is easier to scoop and keeps cookies from spreading too much.
– You can pre-chop gumdrops and store them in an airtight container for a day or two so assembly is faster.
– Freeze scooped dough balls on a tray, then transfer to a bag — bake from frozen, adding a couple minutes to the bake time. Great for unexpected cookie emergencies.
Time-Saving Tricks
– Use a cookie scoop to portion dough quickly and evenly — one move, bam, uniform cookies.
– Press gumdrops on top instead of folding them in if you’re short on time; less handling = faster assembly.
– Line pans with silicone mats or parchment so you can rotate sheets without scraping stuck bottoms.
– If you’re making multiple trays, chill the next batch of scooped dough while one tray bakes to keep the oven time efficient.
Common Mistakes
– Overbaking: they’ll look done at the edges but still feel soft in the middle — pull them early so they stay chewy.
– Using old, hard gumdrops: they can turn into little glassy chunks or melt oddly — fresh, soft gumdrops are the move.
– Too much flour: scoop flour into the measuring cup and level off, or weigh it; too much makes dry, cakey cookies.
– Skipping chill time: warm dough spreads like a sad pancake. Chill briefly if your kitchen is warm.
What to Serve It With
– Hot cocoa or instant coffee for dunking — cozy and obvious.
– Eggnog, spiked or not, because holiday rules allow it.
– A simple platter of classic butter cookies or sugar cookies for contrast.
– Vanilla ice cream if you want to turn them into an adult (or kid) sundae.
Tips & Mistakes
– Scoop evenly — uneven cookies mean uneven bake times.
– Don’t overwork the dough; fold gumdrops gently so you don’t dissolve them.
– If cookies spread too much, chill the dough for 20–30 minutes before baking.
– Burnt bottoms? Check your oven temp with an oven thermometer — mine runs hot and ruins plans.
Storage Tips
Keep them in an airtight container at room temperature for up to 4 days — the gumdrops keep them lively. In the fridge they firm up and get chewier (not bad if you like that texture). Freeze for up to 3 months in a freezer bag with parchment between layers. Cold cookie as breakfast? No shame — I’ve done it, and the gumdrops feel like candy confetti in a cereal world.
Variations and Substitutions
– Gluten-free: swap 1:1 GF flour blend, chill the dough a little longer. Texture changes but still good.
– Butter swap: browned butter gives depth; vegan butter works in a pinch but flavor shifts slightly.
– Candy swaps: try mini chocolate chips or chopped dried fruit if gumdrops aren’t your vibe.
– Flavor tweaks: a splash of almond extract or a teaspoon of orange zest plays well with fruity gumdrops.
Frequently Asked Questions
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Retro Christmas Gumdrop Cookies Recipe
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tbsp milk
- 2.5 cup all-purpose flour spooned and leveled
- 0.75 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional but cozy
- 1.5 cup gumdrops, chopped small use red and green; avoid black licorice pieces
- 0.75 cup pecans, chopped optional
- 1 tbsp all-purpose flour for tossing gumdrops
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Toss the chopped gumdrops with 1 tbsp flour until lightly coated; set aside.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy, about 2 minutes.
- Beat in eggs one at a time. Mix in vanilla and milk until smooth.
- Stir in dry ingredients on low just until a soft dough forms; do not overmix.
- Fold in floured gumdrops and pecans, distributing evenly.
- Scoop rounded tablespoons of dough onto sheets, spacing about 2 inches apart.
- Bake 9–11 minutes until edges are set and lightly golden; centers will look soft.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
Featured Comments
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