top of page

Gumdrop Mountain Cookies

Every kid loves the Gumdrop Mountain Pass at the beginning of the game of Candyland but not so much near the end of the game. *sigh* Despite the dread of drawing the Gumdrop Mountain Pass card near the end of Candyland journey every kid loves gumdrops; these old fashioned favorites never fail to please the kid in all of us. Mimi's Kitchen can make a simple gumdrop even better when added to cookie dough. In Mimi's Kitchen you can have your gumdrop and cookie all in one bite.

I found my first Gumdrop Cookie recipe in a 1930 My New Better Homes and Gardens Cookbook. The original recipe did not include any fat (butter or shortening) or a leavening agent and was baked in a 9 x 13 baking pan. Whereas the idea of a gumdrop cookie was appealing, this recipe, in short, was not. I found a near duplicate version in Betty Crocker's Cooky Book published 1963. The newer recipe called for baking powder and omitted the cinnamon included in the 1930 version. I was still intrigued but not convinced this would yield a good cookie.

I continued the search for a vintage Gumdrop Cookie recipe until I found this gem in my Better Homes and Gardens New Cookbook published in 1962. This drop cookie version included shortening and baking soda as a leavening agent. I substituted butter for shortening and omitted the coconut called for in the 1962 version.

Gumdrop Mountain Cookies

1½ cup all purpose flour

1 teaspoon baking powder

1½ teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup brown sugar

1 cup granulated sugar

2 whole eggs

1 teaspoon vanilla extract

2 cups quick-cooking rolled oats

1 ¼ cup gumdrops, cut into small pieces

Sift the flour, baking powder, baking soda, and salt into a medium sized bowl and set aside.

Beat the butter and sugars in a large bowl using an electric mixer on medium speed until light and creamy. Mix in lightly beaten eggs and vanilla extract. Add flour mixture and beat just until combined.

Using a wooden spoon or spatula gently stir in oats and gumdrops stirring just until incorporated.

Cover dough with plastic wrap and refrigerate for 1-2 hours for easier handling.

When the dough is chilling adjust an oven rack to the middle position and preheat oven to 375°F. Line a cookie sheet with parchment paper or silpat mat.

Drop chilled cookie dough from a cookie scoop onto a prepared cookie sheet. Bake cookies for 10-12 minutes or until light golden brown, rotating the baking sheet halfway through baking.

Check cookies closely at this time. Cookie baking time can vary widely based upon oven variances and the size of the cookie ball.

When cookies are baked set the baking sheet on a wire cooling rack for 2-3 minutes before gently lifting cookies off pan and onto cooling racks to continue cooling.

Let the baking sheet cool completely before repeating the process with the remaining dough.


bottom of page