These soft, chewy gumdrop sugar cookies are made with butter, white sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, and finely chopped gumdrops. Cream the butter and sugars, mix in the eggs and dry ingredients, fold in the gumdrops, then bake rounded tablespoons of dough at 350°F for 10 to 12 minutes.
The result is an old-fashioned cookie with lightly golden edges, tender centers, and bright, chewy pieces of spice drop candy in every bite. For the softest texture, remove the cookies while the centers still look slightly underdone and let them finish setting on the baking sheet.
Jump to RecipeWhy You’ll Love This Recipe
Gumdrop sugar cookies have the cozy character of a classic bakery cookie with a playful candy-shop surprise. The combination of white sugar and brown sugar creates sweet, fragrant dough, while butter gives each cookie a rich flavor and delicate golden edge.
Every bite has a contrast of textures: soft cookie crumb, lightly crisp edges, and chewy gumdrop pieces. The colorful candy makes these cookies especially inviting for holiday platters, school parties, cookie exchanges, and family baking afternoons.
This recipe also makes a generous batch of about 4 to 6 dozen cookies, depending on how generously the dough is portioned. If you enjoy traditional sugar cookies, you may also like these festive holiday tree-shaped cookies for another colorful baking project.
Ingredients You’ll Need
The dough begins with 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed light brown sugar. The granulated sugar supports a lightly crisp outside, while the brown sugar brings moisture, depth, and a soft chew.
- Butter: Use softened butter so it creams properly with the sugars. It should be pliable but not melted.
- Eggs: Two large room-temperature eggs blend more evenly into the creamed mixture.
- Vanilla: One teaspoon rounds out the buttery sweetness.
- Flour: Start with 3 cups of all-purpose flour and add more only if the dough is too loose to scoop.
- Leavening: Baking soda gives the cookies gentle lift and helps the edges brown.
- Gumdrops: One cup of finely chopped soft gumdrops or spice drops provides the signature chewy candy pieces.
Soft spice drops are usually easier to chop and more pleasant to eat than very hard, sugar-coated gumdrops. If you are planning a larger cookie tray, pair these with our light and sweet sugar puff cookies for a nice mix of colors and textures.
How to Make It Step-by-Step
Step 1: Prepare the oven and baking sheets.
Heat the oven to 350°F (175°C), then line your baking sheets with parchment. Parchment helps the cookies release cleanly and makes cleanup easier, especially when bits of candy become sticky around the edges.
Step 2: Chop and flour the gumdrops.
Lightly grease kitchen shears or a knife before cutting the gumdrops into small pieces. Toss the chopped candy with a light coating of flour from the measured amount; this helps keep the pieces from sticking together and encourages even distribution through the dough.
Step 3: Cream the butter and sugars.
Place the softened butter, granulated sugar, and packed light brown sugar in a large mixing bowl. Beat until the mixture looks noticeably lighter and fluffy, scraping down the sides as needed so no dense pockets of butter remain.
Step 4: Add the eggs and vanilla.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix briefly, stopping once the batter is smooth and creamy.
Step 5: Combine the dry ingredients.
In a separate bowl, whisk together 3 cups of all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture just until combined, adding some of the remaining flour only when the dough seems too loose to scoop.
Step 6: Fold in the candy.
Use a sturdy spatula to fold in the floured gumdrop pieces. Work gently and stop as soon as the candy is spread throughout the dough, since overmixing can make the finished cookies less tender.
Step 7: Chill if desired and portion the dough.
For thicker, softer cookies, cover and chill the dough for 20 to 30 minutes. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies so they have room to spread.
Step 8: Bake and cool.
Bake each tray for 10 to 12 minutes, until the edges are lightly golden but the centers still appear soft. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack where they will firm up while staying chewy.
Pro Tips for Soft, Chewy Cookies
Measure the flour carefully, preferably by spooning it into a measuring cup and leveling the top. Beginning with 3 cups gives you control because flour needs can vary slightly, and adding too much at once can produce a dry, heavy cookie.
Do not melt the butter. Melted butter can make the dough spread more quickly, while properly softened butter traps air during creaming and helps create a tender structure.
The most important visual cue is the center. Take the cookies from the oven when the edges are lightly golden and the middle still looks a little underdone; they continue cooking on the hot baking sheet during the 5-minute cooling period.
For easy chopping, lightly grease your knife or kitchen shears before cutting the candy. If the gumdrops are especially sticky, work slowly and separate the pieces as you go.
For another family-friendly cookie option, serve these alongside chewy chocolate chip bar cookies. The bar cookies offer a chocolate-rich contrast to the bright spice drop flavor.
Flavor and Ingredient Variations
Spice drops give the cookies a warm, old-fashioned flavor, but you can choose gumdrops in assorted fruit flavors for a more colorful, candy-forward batch. Chop every piece fairly small so no single bite contains an oversized sticky chunk.
Some versions use 1 cup of vegetable shortening instead of butter for a particularly soft texture. Butter provides a richer flavor, while shortening can create a softer result, so either approach fits the familiar style of this cookie.
Chopped nuts are an optional addition if you enjoy extra crunch, although they are not part of the core formula. A small amount of cream of tartar also appears in some variations, but it is not necessary for these soft gumdrop cookies.
If you need a cookie that avoids both eggs and dairy, keep this recipe for a traditional bake and try our egg-free, dairy-free chocolate chip option instead.
Storage and Serving Ideas
Let the cookies cool completely before storing them so trapped warmth does not create excess moisture. Place them in an airtight container at room temperature, separating layers with parchment if you are stacking several dozen.
These cookies are wonderful on a holiday dessert table, packed into lunch boxes, or arranged in a tin as a homemade gift. Their bright candy centers make them look festive without frosting or decorating.
For a cookie platter with a little more texture, include a batch of chewy walnut chip cookies beside the gumdrop cookies. The nutty variation balances the colorful sweetness and gives guests more than one style to enjoy.
If the cookies seem firmer after a day or two, that is usually a sign they were baked a little longer than necessary. Next time, remove them when the centers look soft, and allow the baking sheet to complete the setting process.
Soft, Chewy Gumdrop Sugar Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Chop the gumdrops finely with lightly greased kitchen shears or a greased knife, then toss them with a light dusting of flour from the measured amount.
- Cream the softened butter, granulated sugar, and packed brown sugar in a large bowl until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then blend in the vanilla.
- Whisk together 3 cups of flour, the baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing only until the dough comes together; add some of the remaining flour only if the dough is too loose to scoop.
- Fold in the chopped gumdrops gently so the candy pieces stay distributed through the dough. Chill the dough for 20 to 30 minutes if you want thicker, softer cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between portions. Bake for 10 to 12 minutes, watching for lightly golden edges and centers that still look soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm as they cool while keeping their pleasant chewy texture.
Notes
Final Thoughts
Soft, chewy gumdrop sugar cookies are the kind of nostalgic treat that brings instant color and warmth to the kitchen. Their simple butter-and-sugar dough is easy to prepare, while chopped spice drops add a cheerful surprise that makes every cookie memorable.
Start with 3 cups of flour, chill the dough for 20 to 30 minutes when you want thicker cookies, and watch the oven closely during the 10- to 12-minute bake. Lightly golden edges and soft centers are the secret to keeping this classic batch tender.
Make them for a cookie exchange, a holiday gathering, or an ordinary afternoon when you want something homemade and comforting. Once cooled, these cookies are ready to share, package, and enjoy with a glass of milk or a warm cup of coffee.