If you need an easy cookie mix that actually feels festive, this Gumdrop Cookie Mix gets the job done without a lot of fuss. Layer it in a quart jar for gifting or seal it in a bag for your own pantry, then add butter, an egg, and vanilla when you’re ready to bake.
The finished cookies are sweet, chewy, and dotted with spiced gumdrop bits in every bite. One batch makes about 2 1/2 dozen cookies, so it’s handy for cookie trays, care packages, or those weeks when the dessert plan is simply, “cookies happened.”
- 🍬 What You’ll Need
- 🥣 How to Make Gumdrop Cookie Mix
- 🍪 Bake the Cookies
- 💡 Tips for the Best Cookies
- 🔄 Easy Variations
- 📦 Storage and Shelf Life
- 🍽️ Serving Suggestions
- 💸 Budget101® Price Breakdown: Gumdrop Cookie Mix
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about Gumdrop Cookie Mix
- 📌 Love this Gumdrop Cookie Mix? Pin it!
- 🖨️ Print-Friendly Gumdrop Cookie Mix
What You’ll Need
This mix uses pantry basics plus chopped spiced gumdrops for the candy pieces. The dry mix fits neatly in a 1 quart jar, which makes it a practical edible gift and a nice change from yet another mug full of cocoa mix.
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup lightly packed brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups spiced gumdrops, cut into pieces
To bake the cookies later, you’ll also need:
- 1/2 cup softened butter or margarine
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
How to Make Gumdrop Cookie Mix
Measure the dry ingredients into a quart jar in layers if you’re giving it as a gift, or place everything in a large zip-top or vacuum-seal bag and seal well. If you’re using chopped gumdrops, toss the pieces with a little of the measured flour first so they separate more easily instead of clumping into one sticky rebellion.
When you package the mix, add a simple tag with the baking directions so nobody has to guess later. That sort of mystery belongs in detective novels, not cookie jars.
Bake the Cookies
When you’re ready to bake, preheat the oven to 375 degrees F and line or lightly grease your cookie sheets.
- Combine 1 package Gumdrop Cookie Mix, 1/2 cup softened butter or margarine, 1 slightly beaten egg, and 1 teaspoon vanilla extract until well blended.
- Shape the dough into walnut-size balls.
- Place the dough balls 2 inches apart on the prepared cookie sheets.
- Bake for 12 to 14 minutes, until the edges are lightly browned.
- Cool the cookies for 5 minutes on the baking sheet.
- Transfer the cookies to wire racks and let them cool completely.
This batch makes about 2 1/2 dozen cookies. For the most accurate flour measurement, spoon and level it instead of scooping straight from the bag. If you scoop, it’s easy to add too much and end up with stiff dough and heavier cookies. King Arthur Baking shows the spoon-and-level method here, and it is one of those small habits that saves a lot of cookie grief.
Tips for the Best Cookies
- Cut the gumdrops small. Large chunks make shaping harder and can create uneven spreading.
- Lightly flour the knife or kitchen shears. Sticky candy behaves better with a little help.
- Use softened butter, not melted. Melted butter can make the dough spread too fast.
- Watch the edges, not just the clock. Pull the cookies when the edges are lightly browned for the best chewy texture.
- Let them sit 5 minutes on the pan. That short cooling time helps them set before you move them.
If you enjoy cheerful old-fashioned cookies, you might also like Stained Glass Valentine Cookies or Pistachio Nut Cookies for another fun cookie tray option.
Easy Variations
- Use margarine instead of butter if that’s what you keep on hand. The recipe already allows it.
- Make gift jars. Layer the ingredients neatly in a quart jar and attach the baking directions.
- Swap the vanilla. Almond extract gives a different flavor, but use it lightly at 1/4 to 1/2 teaspoon since it’s stronger than vanilla.
- Try a holiday cookie platter. Pair these with Easy Vanilla Pudding Cookies for a softer, more neutral contrast.
Storage and Shelf Life
Dry mix: Store the sealed dry mix in an airtight jar or bag in a cool, dry place for up to 6 months. That’s a practical estimate based on the sugar, flour, leaveners, and candy staying dry and tightly sealed. Keep it away from heat, humidity, and direct light so the gumdrops do not harden into decorative gravel.
Prepared dough: Refrigerate the mixed dough promptly and use it within 2 to 4 days. For longer storage, portion the dough into balls and freeze in an airtight container for up to 2 months.
Baked cookies: Once cooled completely, store the cookies in an airtight container at room temperature for up to 2 weeks. If your kitchen runs warm or humid, they’ll stay at better quality if you freeze them instead.
Serving Suggestions
These cookies fit right in on a holiday tray, lunchbox treat plate, or afternoon coffee break. Serve them with hot tea, coffee, or a glass of cold milk if you’re going for classic and unfussy.
They’re also a smart choice for cookie exchanges because the batch makes plenty and the candy pieces make them easy to spot on a crowded table. Nobody has to play guessing games with the dessert plate.
💸 Budget101® Price Breakdown: Gumdrop Cookie Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Flour |
$2.96 |
1 3/4 C. |
$0.27 |
|
Baking powder |
$1.24 |
1 t. |
$0.02 |
|
Baking soda |
$0.92 |
1/2 t. |
$0.01 |
|
Lightly packed brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Granulated sugar |
$2.98 |
3/4 C. |
$0.25 |
|
Spiced gumdrops |
$3.98 |
1 1/2 C. ≈ 1 count ≈ 0.03 cup(s) |
$4.98 |
|
Softened butter or margarine |
$2.98 |
1/2 C. |
$0.75 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Vanilla extract |
$5.94 |
1 t. |
$0.50 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$7.17 |
👨👩👧👦 Cost Per Serving |
$0.24 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Unbleached Flour, 5 lb
- Double Acting Baking Powder, 8.1 oz
- Baking Soda, 16 oz
- Light Brown Sugar, 2 lb
- Granulated Sugar, 4 lb
- Spiced Gumdrops, 10 oz
- Unsalted Butter, 16 oz
- Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Gumdrop Cookie Mix
You can, but the flavor will be sweeter and less old-fashioned than the original mix. Spiced gumdrops bring a little cinnamon and wintergreen bite, while plain fruit gumdrops make the cookies taste more like candy-shop sugar cookies.
The usual culprits are butter that was too soft, warm dough, or too little flour in the measuring cup. If the dough feels loose, chill it for 20 to 30 minutes before baking so the cookies hold their shape better.
Aim for pea-size pieces or slightly smaller so they distribute evenly through the dough. Bigger chunks make shaping harder and can melt into sticky pockets instead of giving you neat little candy bits in each cookie.
Absolutely. Mix the dough, cover it well, and refrigerate it for up to 2 to 4 days before baking. If you want to work farther ahead, scoop the dough into balls first and freeze them so you can bake only what you need.
Yes, and they freeze well once fully cooled. Pack them in an airtight container with parchment between layers and freeze for up to 2 months so they keep their texture instead of picking up freezer flavor.
Think about a dough ball around 1 inch across, roughly 1 tablespoon of dough. Keeping them close to the same size matters more than perfect geometry, unless you’re baking for someone who judges cookies with a ruler.
Yes, because the recipe already allows for butter or margarine. Butter usually gives better flavor, while margarine can make a slightly softer cookie, so use whichever fits your pantry and budget.
Dust the knife, scissors, or the cut pieces lightly with a bit of the measured flour from the recipe. That tiny coating keeps the candy pieces separate, which makes mixing much easier and helps the dough stay evenly distributed.
Pull them when the edges are lightly browned and the centers look set, even if they still seem a touch soft. They finish firming up during the 5-minute rest on the baking sheet, which is exactly why that step matters.
You can double it without changing the baking temperature or bake time, as long as you keep the ingredient ratios the same. For gift jars, make separate quart jars rather than trying to cram a double batch into one oversized container and call it charming.
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Did you make this recipe? Leave a comment and tell us how your batch turned out, or share the tweak that worked best in your kitchen.
🖨️ Print-Friendly Gumdrop Cookie Mix
Gumdrop Cookie Mix
Ingredients
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup lightly packed brown sugar
- ¾ cup granulated sugar
- 1 ½ cups spiced gumdrops cut into pieces
- ½ cup softened butter or margarine
- 1 egg slightly beaten
- 1 teaspoon vanilla extract
Equipment
Instructions
- Measure the flour, baking powder, baking soda, brown sugar, granulated sugar, and chopped spiced gumdrops into layers in a 1 quart jar, or place them in a large zip-top bag and seal.
- Preheat the oven to 375 degrees F and prepare cookie sheets.
- Combine 1 package Gumdrop Cookie Mix, softened butter or margarine, the beaten egg, and vanilla extract until well blended.
- Shape the dough into walnut-size balls.
- Place the dough balls 2 inches apart on the prepared cookie sheets.
- Bake for 12 to 14 minutes, until the edges are lightly browned.
- Cool 5 minutes on the baking sheet, then transfer the cookies to wire racks to finish cooling.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from chopping the gumdrops, packaging the mix, and mixing the dough.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months.
Refrigerate prepared dough and use within 2 to 4 days, or freeze portioned dough for up to 2 months.
Store fully cooled baked cookies in an airtight container at room temperature for up to 2 weeks.
Do not eat the raw dough.
