Stained Glass Cookies are festive cut-out sugar cookies featuring vibrant, translucent centers made from melted hard candy. The crisp edges of the buttery cookie frame contrast beautifully with the jewel-like windows of color, creating cookies that are as eye-catching as they are delicious. These cookies are perfect for holiday baking, cookie exchanges, gifting, or even hanging on the tree as edible ornaments thanks to their cheerful shapes and dazzling candy centers. The process is fun, creative, and rewarding for bakers of all skill levels.
Ingredients
For the Cookie Dough
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Stained Glass Centers
- Assorted hard candies (about 8 oz / 225 g), sorted by color and crushed
For Decorating (Optional)
- Powdered sugar (for dusting)
- Ribbon or string (for hanging cookies as ornaments)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- While the dough chills, unwrap the hard candies and place them in separate bags by color.
- Crush the candies into small pieces using a rolling pin or meat mallet. The pieces should be small but not powdered.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
- Use a larger cookie cutter to cut out shapes, then use a smaller cutter to cut a window in the center of each cookie.
- Carefully transfer the cut cookies to the prepared baking sheets.
- Spoon crushed candy into the centers of the cookies, filling them evenly but not overfilling.
- Bake for about 8–10 minutes, or until the cookie edges are just turning golden and the candy centers have melted.
- Let the cookies cool on the baking sheet so the centers can harden.
- If desired, dust the cookies with powdered sugar and thread a ribbon through pre-made holes for hanging.
Recipe Info
- Prep Time: ~30 minutes
- Chill Time: ~1 hour
- Bake Time: ~8–10 minutes per batch
- Total Time: ~1 hour 40 minutes (including chilling)
- Servings: About 20 cookies
- Cuisine: American / Holiday
- Course: Dessert / Cookie
Tips & Variations
- For best clarity in the candy centers, use translucent hard candies like Jolly Ranchers in assorted colors.
- Be careful not to crush the candies into dust; small pebbles melt more evenly.
- Roll the dough evenly to ensure consistent baking.
- For hanging ornaments, poke holes in the cookies before baking so you can thread ribbon once cool.
- For a citrus twist, add a teaspoon of lemon or orange zest to the dough.
Approximate Nutrition
(Per cookie—estimate)
- Calories: ~170–200
- Carbohydrates: ~28–32 g
- Protein: ~1–2 g
- Fat: ~7–9 g
- Fiber: ~0.3–0.5 g
Ingredients
Method
- Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- While the dough chills, unwrap the hard candies and place them in separate bags by color.
- Crush the candies into small pieces using a rolling pin or meat mallet. The pieces should be small but not powdered.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
- Use a larger cookie cutter to cut out shapes, then use a smaller cutter to cut a window in the center of each cookie.
- Carefully transfer the cut cookies to the prepared baking sheets.
- Spoon crushed candy into the centers of the cookies, filling them evenly but not overfilling.
- Bake for about 8–10 minutes, or until the cookie edges are just turning golden and the candy centers have melted.
- Let the cookies cool on the baking sheet so the centers can harden.
- If desired, dust the cookies with powdered sugar and thread a ribbon through pre-made holes for hanging.
Notes
- Carbohydrates: ~28–32 g
- Protein: ~1–2 g
- Fat: ~7–9 g
- Fiber: ~0.3–0.5 g
FAQs
- Can I make these with store-bought sugar cookie dough?
Yes—you can use a rolled sugar cookie dough from the store; just add cutouts and crushed candy. - How do I store these cookies?
Place them in an airtight container in a cool, dry place for up to one week. - Can I freeze them?
Yes—freeze individually on a tray, then transfer to a container for up to three months. - What candies work best?
Hard, translucent candies like Jolly Ranchers or Life Savers give the best colorful glass effect.
