Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 10–12 minutes
Yield: About 3 dozen cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fruit-flavored gumdrops, cut into small pieces (avoid spice drops)
- ½ cup chopped pecans (optional)
- Extra flour for coating the gumdrops
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Toss the chopped gumdrops with 2 tablespoons of flour. This keeps them from sticking together and helps distribute them evenly throughout the dough.
- Fold the gumdrops (and pecans, if using) into the dough.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, just until the edges are lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
From My Kitchen to Yours 🤍
These colorful little cookies weren’t just a Christmas tradition in Nana’s kitchen—they were made every year because they were my grandfather’s favorite. Long before recipes were shared online, this was one of the many ways she showed her love. Every bite brings back memories of holiday baking, family gatherings, and a kitchen filled with laughter.
Nana’s Tip ❤️
Lightly flour your knife before cutting the gumdrops. It keeps them from sticking and makes the job much easier.
Delicious Add-Ins
- Chopped pecans
- Finely grated orange zest
- A pinch of cinnamon
- White chocolate drizzle after cooling
texasgirlcooks.com 