Gumdrop Cookies with Buttermilk
Submitted by loyce
Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.
YIELD
48 servingsPREP
20 minCOOK
10 minREADY
30 minThese gumdrop cookies get their soft texture from buttermilk and brown sugar, while the gumdrops stay pleasantly chewy after baking. The dough comes together quickly and does not require chilling, making it a good choice when you want cookies without the wait.
Buttermilk helps keep the cookies tender and adds a subtle tang that balances the sweetness of the gumdrops. Brown sugar contributes both moisture and a light caramel note. Because the gumdrops are folded in at the end, they hold their shape better than if they were mixed in earlier.
The recipe makes a generous batch, so it is well suited for holiday trays or cookie exchanges.
Pro Tips
- Use kitchen shears lightly coated with oil or nonstick spray to cut the gumdrops more easily.
- Do not overmix after adding the gumdrops — a few gentle folds are enough to distribute them without breaking them apart.
- For extra chew, slightly underbake the cookies and let them finish setting on the baking sheet.
- Store in an airtight container with a slice of bread to help keep them soft.
Variations
- Swap the gumdrops for chopped candied cherries or dried cranberries for a different holiday twist.
- Add ½ teaspoon of almond extract along with the vanilla for a subtle cherry-almond flavor.
- Use mini gumdrops if you want smaller bursts of color and flavor throughout each cookie.
Ingredients
Directions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
In a large bowl, cream together the vegetable shortening and brown sugar until light and fluffy. This step helps create a tender cookie.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix just until combined — overmixing can make the cookies tough.
Gently fold in the gumdrops until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers may still look a bit soft — they will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Comments
i've made these cookies the last 5 years and they are everyone's favorite!
THESE ARE MY DAUGHTERS FAVOURITE. I BUY BAKING GUM DROPS SO I DON'T HAVE TO CUT THEM. THEY STAY SOFT AS LONG AS WE HAVE THEM - DON'T OVERCOOK OR THEY DO GET HARD. MY ONLY CHANGE IS TO ADD 1 TSP. OF VANILLA TO THE BATTER
i used to make these at Christmas time. put 2 dozen on paper plate and freeze. when you need cookies to take off, just thaw out for an hour or 2. they are ready for a party. also added walnuts to recipe before baking. mmmmmm