Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add the room temperature egg and vanilla extract and mix on low speed until just combined and creamy, about 1 minute.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until fully combined, about 1–2 minutes.

Chop the gumdrops and toss them with a little extra flour to prevent sticking.

Gently fold the floured gumdrops into the cookie dough, ensuring even distribution.

Roll the dough into 1-inch balls and place on baking sheets two inches apart. Optionally roll in extra sugar.

Bake for 10–12 minutes until edges are set and bottoms are lightly golden; centers should be slightly soft.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.