Whether you grew up with them or are just discovering their colorful appeal, Gumdrop Cookies deserve a permanent spot in your baking repertoire. This updated version was kitchen-tested to achieve the perfect sugar cookie consistency and just the right amount of spice drops—so you know they’ll be perfect every time.
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 1/2 cups quartered green, red and white spice-flavored gumdrops
2 tablespoons coarse white sparkling sugar
1. Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
2. 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.
3. 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.
4. 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.
SOURCE: Betty Crocker