Gumbon Cookies Recipe
- 1/2 cup unsalted butter
- 3/4 cup confectioners' sugar, sifted
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon evaporated milk, or as needed (optional)
- 24 small spice-flavored gumdrop candies
- 1 cup confectioners' sugar, sifted
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1 drop red or desired shade of food coloring – or as needed
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat unsalted butter, 3/4 cup confectioners' sugar, and 2 1/2 teaspoons vanilla extract in a bowl until smooth and creamy. Sift flour and salt together in a separate bowl; beat flour mixture into butter mixture to make a workable dough. If dough feels crumbly or dry, beat 1 teaspoon evaporated milk into dough, or more if needed.
- Pinch off about 1 tablespoon of dough and form into a ball; push an indentation in the ball with your finger, insert a gumdrop, and wrap dough around gumdrop to completely enclose. Place cookie onto prepared baking sheet with the sealed side down. Repeat with remaining dough and gumdrops.
- Bake in the preheated oven until cookies are set but not brown, 12 to 14 minutes.
- Mix 1 cup confectioners' sugar, 2 tablespoons evaporated milk, and 1 teaspoon vanilla extract in a bowl to make a smooth frosting. Divide frosting into 3 or 4 small bowls and color each a different color, if desired. Spread frosting on cookies while they are still warm; set aside to finish cooling before serving.
