Soft Chewy Gumdrop Sugar Cookies

• Produce

  • 1 tsp Lemon

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

• Other

  • ¾ cup miniature baking gums

Found on rockrecipes.com

Description

Directions

• Sift together the flour, baking soda, baking powder and salt. Set aside.
• Cream together the butter and 1½ cups sugar until quite light and fluffy.
• Beat in the egg and vanilla extract. (Add the citrus zest here if using it.)
• Fold in the dry ingredients until a soft dough forms, then fold in the baking gums. You can reserve a few of the baking gums to add to the tops of the cookies before baking of you like. This makes for a more colourful presentation.
• Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen.
• Preheat oven to 350 degrees F.
• Roll the dough into about 1 inch balls. Roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. I like to press them down lightly with the flat bottom of a drinking glass.
• Bake for 8-10 minutes just until the bottom edges begin to turn brown. These should still be quite light in color when baked.
• Cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely.
• These freeze very well for weeks in airtight containers.