Best 9 Goody Goody Gumdrop Cookies Recipes

EASY GUMDROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, softened butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the quartered gumdrops.
• Shape dough into 40 (1 1/4-inch) balls. Place 2 inches apart on ungreased large cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sugar and place 3 quartered gumdrops.
• Bake 7 to 9 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

GUMDROP COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
• Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

GUMDROP COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.

GUMDROP COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• With an electric mixer, beat together the shortening and 3/4 cup sugar on medium speed until light and fluffy. Beat in the almond extract.
• In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the gumdrops.
• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and beat until stiff peaks form once again. Fold into the dough.
• Drop by tablespoonfuls onto ungreased baking sheets, keeping them at least 2 inches apart. Bake for 12 to 15 minutes, until golden brown.
• Allow the cookies to cool for 2 to 3 minutes before transferring to wire racks to cool completely.

GOODY-GOODY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining 3/4 cup water to a boil over medium heat, stirring constantly. Add gelatin mixture; simmer and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat; stir in extract., Divide mixture between 2 bowls; tint 1 red and the other green with food coloring. Transfer each to a greased 8x4-in. loaf pan; cool completely. Refrigerate, covered, until firm, about 3 hours., Loosen sides from pan with a knife; turn onto a sugared cutting board. Cut into 1/2-in. cubes; roll in additional sugar., Let stand, uncovered, at room temperature until all sides are dry, 3-4 hours, turning every hour.

GOODY GOODY GUMDROPS

Steps:

• In a large sauce pan, soften gelatin in cold water 5 minutes.
• Stir in boiling water until gelatin is dissolved.
• Stir in sugar and bring mixture to a boil on medium-high heat.
• Boil to 280 degrees on a candy thermometer about 25 minutes, stirring constantly. (You can also test the candy by dropping a small amount of candy into cold water. The candy is ready when it separates into hard threads that aren't brittle.)
• Pour mixture into two foil lined and greased 8 x 8 inch pans.
• To each pan add 1/2 teaspoon desired favouring and desired food color (if you want clear gumdrops, do not add color).
• Stir until combined.
• Refridgerate pans overnight.
• Lift foil from the pan and remove from from the sides of the candy.
• Using a knife dipped in hot water, cut gelatin mixture into 1-inch cubes.
• Roll each cube in granulated sugar until well coated and allow to sit at room temperature two days to crystallize.
• Store in airtight containers.

GUMDROP COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, stir together the flour and brown sugar. Mix in eggs until well blended. Stir in the pecans and chopped gumdrops. Press evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until firm. Allow to cool before cutting into squares.

GUMDROP COOKIES II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Sift and measure flour; resift 3 times with baking powder and salt.
• In a separate bowl, cream shortening; add sugar gradually and continue creaming. Add well-beaten egg and beat until fluffy. Stir in vanilla. Add flour mixture alternately with milk, beating well after each addition. Add gum drops and mix well.
• Drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart. Stick 4 almond halves in top of each cookie. Bake for about 10 minutes, or until cookies are lightly browned. Remove immediately to cool.

GOODY GOODY GUMDROP COOKIES

Steps:

• Cream butter, confectioners sugar, and vanilla.
• Beat in egg.
• Sift together flour, soda, cream of tartar, and salt; gradually stir into creamed mixture.
• Mix well.
• Shape dough into roll 2 inches in diameter and 12 inches long.
• Wrap in waxed paper.
• Chill 8 hours or overnight. Cut into slices 1/4-inch thick.
• Place on cookie sheet that has been well greased or lined with parchment paper. Topp each cookie with gumdrop slices.
• Bake in a 375 degree oven about 12 minutes or until lightly browned.
• Cool slightly before removing from the cookies from the pan.