Gummy Bear Cookies
This gummy bear cookie recipe is the perfect way to add new texture to an easy sugar cookie recipe. You can use it with chopped gummy bears or gummy bear cubs.
Servings: 12
Equipment
- Baking Pan lined with parchment paper
- mixer
- Baking Rack
Ingredients
- 1 cup softened butter
- 1¼ white granulated sugar
- 2 tablespoons vanilla
- 1 egg
- 2½ cups flour
- 1¼ baking powder
- 1 teaspoon salt
- ⅔ cup gummy bears
Instructions
- Preheat oven to 350°
- In a mixer, mix softened butter and sugar on medium setting, adjusting up to medium high. Beat the mixture for a few minutes so that it is light and fluffy.
- On a lower setting, continue mixing as you add in the egg and vanilla and then slowly add in your dry ingredients (flour, baking powder and salt.)
- Remove the bowl from the mixer and use a spoon or spatula to fold in gummy bears until they are evenly combined.
- Roll the dough into 1½ to 2 inch balls. Make sure, not matter what size your dough balls, that they are generally the same size so they cook evenly. Roll the dough balls in excess sugar to coat them,
- Place them evenly on a baking pan lined with parchment paper and use a glass with a flat bottom to gently press them into discs. Leave enough space (about 2 inches) between the gummy bear cookies so they have room to expand as they cook.
- Cook the gummy bear sugar cookies for about 12 - 14 minutes until the bottoms are golden brown. Then use a spatula to transfer them to a baking rack to cool. Let the cookies cool at least 15 minutes before serving.
- Keep the cookies at room temperature for 3 - 4 days or freeze them for up to a month.