Gluten Free Gumdrop Cookies Recipes

GUMDROP COOKIES RECIPE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, sift together the flour, salt, baking powder and baking soda, set aside.
• In a separate bowl, cream butter, eggs, white sugar, brown sugar and vanilla.
• Using a mixer, slowly incorporate the flour mixture in a couple of batches into the creamed mixture until completely mixed.
• Stir in the coconut, oatmeal and gumdrops.
• Drop dough onto ungreased cookie sheet.
• Optional: Dot the top of the cookie dough with additional gumdrop pieces before baking.
• Remove from oven, allow to rest on baking sheet for five minutes before removing and placing on wire rack.

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:

• 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.

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 COOKIE PIZZA

Steps:

• Heat oven to 375°F. In large bowl, mix sugars, butter, vanilla and egg with spoon. Stir in flour and baking soda (dough will be stiff). In ungreased 12-inch pizza pan, spread or pat dough (or spread or pat dough in 12-inch circle on ungreased cookie sheet).
• Bake 10 minutes. Sprinkle gumdrops over partially baked crust. Bake about 10 minutes longer or until edge of crust is golden brown. Cool in pan 30 minutes.
• Place baking chips and shortening in small resealable plastic food-storage bag; seal bag. Microwave on High 1 minute. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; drizzle melted chips over cookie. Let stand about 30 minutes or until set. To serve, cut into wedges.

GUMDROP COOKIES

Steps:

• Combine flour, baking powder, and salt.
• Stir in gumdrops.
• Set aside.
• Combine butter and sugar.
• Stir in egg.
• Stir in vanilla.
• Stir in milk.
• Stir in dry ingredient mixture.
• Drop by small spoonfuls onto greased cookie sheet.
• Bake 10-12 minutes at 350F.
• Remove from pan and cool on a rack.

HOLIDAY GUMDROP COOKIES

Steps:

• Cut gumdrops into small pieces and put in bowl.
• Add walnuts and raisins and 1/4 cup flour, toss to coat. Set aside.
• Cream the brown sugar and shortening in mixing bowl; stir in egg and buttermilk.
• Combine baking soda, salt and remaining flour; stir into creamed mixture.
• Add gumdrop mixture and mix well.
• Chill for 1 hour.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake at 400°F for 8-10 minutes.
• Cool for 2 minutes on sheets and then remove to wire racks to cool completely.

GUMDROP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix flour, cinnamon and salt; set aside. In large bowl, beat brown sugar and egg yolks until well blended. Gradually add two-thirds of the flour mixture alternately with water, stirring well after each addition. Add gumdrops and pecans to remaining flour mixture; stir to coat well. Set aside.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter alternately with reserved gumdrop mixture. Spread batter in pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
• In medium bowl, beat powdered sugar, melted butter, orange peel and orange juice until well blended. Spread over bars. Let stand until set. Cut into 8 rows by 6 rows.