These Old-Fashioned Gumdrop Cookies are colorful, chewy, and full of Christmas charm. They’re the kind of cookies you’d find cooling on Grandma’s kitchen counter, tucked inside a holiday tin, or shared during a church cookie swap. My great grandmother made then for years and now it’s my turn to make them for my family.
They’re soft and tender on the inside and crisp on the outside, with a fun, chewy gumdrop surprise in every bite. These are one of our favorite cookies and they are perfect for festive family baking with bright pops of fruity gumdrops in every bite. Perfect for gifting or your Christmas cookie platter. If you love classic recipes, this one belongs in your Christmas baking rotation.
Why You’ll Love These Gumdrop Cookies
- Vintage Christmas charm. Just like the cookies from old church cookbooks and farmhouse kitchens.
- Soft and chewy texture. The perfect balance of tender cookie and chewy gumdrop bites.
- Family-friendly recipe. Get the family involved in helping cut gumdrops and mixing in the colors.
- Perfect for gifting. These cookies hold up well in tins and treat bags.
Old-Fashioned Gumdrop Cookies Recipe for Christmas
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Kitchen Essentials
Ingredients
- 3/4 Cup Lard or shortening
- 1 Cup Sugar divided
- 1/2 Teaspoon Almond Extract
- 1-3/4 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Fruit Flavored Gumdrops chopped or spiced gumdrops
- 2 Large Egg Whites room temperature
Instructions
- Cut fruit-flavored gumdrops into quarters using kitchen scissors. Lightly coat with 1 tablespoon of flour so they don’t stick together or sink while baking. Lightly coat the blades with cooking spray or flour to prevent sticking.1 Cup Fruit Flavored Gumdrops
- Preheat oven to 350°. In a large bowl, cream lard and 3/4 sugar until light and fluffy, 5-7 minutes using an electric mixer on medium speed. Beat in almond extract.3/4 Cup Lard, 1 Cup Sugar, 1/2 Teaspoon Almond Extract
- In another bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet mixture and mix well.1/2 Teaspoon Baking Soda, 1/4 Teaspoon Salt, 1-3/4 Cups All-Purpose Flour
- Stir in gumdrops.
- In a separate bowl, using a handheld mixer, beat the egg whites until soft peaks form. Gradually add remaining sugar continuing to mix until stiff peaks form. Fold the egg whites into dough.2 Large Egg Whites
- Shape Dough. Drop by tablespoonfuls or use a 1-inch cookie scoop about 2 inches apart onto ungreased cookie sheets. I like to line my baking pans with parchment paper.
- Bake for 10–14 minutes, or until the edges are set and lightly golden. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Your Own Private Notes
Notes
How to Tell When Gumdrop Cookies Are Done
The edges should be lightly golden. Not brown. Just the faintest touch of color around the edges.If the edges are fully golden, they’re already overbaked. The centers should still look soft and slightly puffy. They will not look fully set while in the oven. They finish setting as they cool. Touch test: tap the edge lightly. If the edge feels firm but the center still feels soft, they’re perfect. Look for a dull surface, not shiny dough. The tops should lose their raw, glossy shine but shouldn’t be dry or cracked. Gumdrop edges shouldn’t bubble If the gumdrops look like they’re beginning to melt outward, pull the cookies. They’re done even if the centers look soft. They should easily lift from the parchment after cooling for a few minutes. When they slide off cleanly with a spatula, they’ve set just right.
Helpful Tips for Perfect Gumdrop Cookies
Use Kitchen Shears Instead of a Knife
This is the easiest method!Scissors cut gumdrops cleanly without dragging or squishing them. Tip: Lightly coat the blades with cooking spray or flour to prevent sticking.
Chill the Gumdrops
Pop gumdrops in the freezer for 10–15 minutes before cutting.Cold gumdrops become firmer and much easier to chop. Pea-sized chunks are ideal, but they don’t need to be perfectly even. Once baked, they disperse beautifully in the dough.
Chill the Dough (optional)
If your kitchen is warm or dough feels sticky, chill for 20 minutes before baking.Nutrition
How to Store Gumdrop Cookies
These cookies stay soft and chewy for days.
Room Temperature
Store in an airtight container for up to 1 week.
Add a slice of bread or a marshmallow to keep them extra soft.
Freezer
Freeze baked cookies for up to 3 months.
Freeze unbaked dough balls on a sheet pan, then store in freezer bags. Allow extra time. Bake from frozen by adding 1–2 minutes.
Make Them Extra Festive
- Roll dough balls in granulated sugar before baking.
- Add holiday sprinkles to the tops.
- Use only red and green gumdrops for a Christmas-themed batch.
Do I need to coat the gumdrops in flour?
Yes! Tossing chopped gumdrops in a tablespoon of flour helps keep them from sticking together and sinking to the bottom of the cookie.
Why did my gumdrops melt or leak out of the cookies?
This usually means the oven was too hot or the gumdrops weren’t the “baking” type. Using parchment paper and baking at 350°F helps prevent leaking.
How do I keep gumdrop cookies soft?
- Don’t overbake
- Store with a slice of bread
- Add 1 tablespoon cornstarch for extra softness
- Keep cookies in an airtight container
Can I make the dough ahead of time?
Yes! Gumdrop cookie dough can be made up to 48 hours ahead.
Store tightly covered in the refrigerator, then let soften for 10–15 minutes before scooping.
Can I freeze the cookie dough?
Absolutely. Scoop dough into 1-inch balls and freeze on a tray. Then store in a freezer bag for up to 3 months.
Bake from frozen, adding 1–2 extra minutes.
Can I freeze baked gumdrop cookies?
Yes, gumdrop cookies freeze beautifully!
Freeze in layers with parchment between them. They keep well for up to 3 months. Thaw frozen cookies at room temperature.
What can I substitute for almond extract?
If you don’t have almond extract, swap in:
- Vanilla Extract
- Lemon extract (small amount)
- Orange zest
Almond extract adds classic old-fashioned flavor, but the recipe works without it.
Why are my cookies spreading too much?
Common causes:
- Dough too warm
- Butter too soft
- Overmixing
Fix: Chill dough 15–20 minutes before baking.
Why didn’t my cookies spread at all?
If cookies stay round and puffy, likely causes are:
- Too much flour
- Butter too cold
- Oven too hot
Reduce flour slightly or let butter soften longer next time.
Can I make these cookies gluten-free?
Yes, use a high-quality 1:1 gluten-free baking flour that contains xanthan gum.
Texture stays very similar, though gumdrops may shift more during baking.
Can I add nuts, coconut, or chocolate?
Absolutely! Popular mix-in additions include:
- Chopped pecans
- Coconut flakes
- White chocolate chips
Just keep mix-ins to ½ cup or less so the dough doesn’t get too crowded.
Do these cookies travel well for gifting?
Yes! Gumdrop cookies are sturdy enough for gifting tins and cookie exchanges, especially when separated with parchment.
Add these most requested cookies to your next Christmas cookie platter. Bring a touch of old-fashioned Christmas charm to your family tradition with these classic fruit-flavored gumdrop cookies. Soft, chewy, and full of colorful sweet little gems of fruity goodness.
They’re perfect for family baking, holiday cookie trays, or gifting from the farmhouse kitchen. Simple ingredients, nostalgic flavor, and kid-approved fun make them a holiday favorite for every generation.
A delicious Christmas cookie recipe.