Stained Glass Window Cookies Recipe

Introduction

Stained Glass Window Cookies are a charming treat that combine classic sugar cookies with colorful melted candy centers. Perfect for holidays or special occasions, these cookies delight with their bright, translucent “windows” that add both beauty and sweetness to every bite.

Ingredients

• ½ cup unsalted butter, softened to room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 8-10 Jolly Ranchers or other hard candies, crushed

Instructions

1. Step 1: In a large mixing bowl, cream butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
2. Step 2: Turn mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
3. Step 3: Form the dough into a ball and wrap tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate for at least 1 hour until firm.
4. Step 4: Preheat oven to 350°F. Line two half-sheet baking pans with silicone baking mats.
5. Step 5: On a lightly floured surface, roll dough out to ¼-inch thickness. Use a 3 or 4-inch cookie cutter to cut shapes, then a 1 or 1.5-inch cutter to cut out the centers.
6. Step 6: Transfer cookies to prepared baking sheets, spacing 1 inch apart. Re-roll scraps to cut more cookies.
7. Step 7: Sprinkle crushed candies into the cut-out centers, filling about ¾ full to prevent overflow.
8. Step 8: Bake for 10 minutes, until edges are golden and candy centers are melted. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• To crush hard candies, place them in a plastic bag and gently tap with a hammer, mallet, or meat tenderizer. A mini blender can also be used.
• Try making stained glass windows using gingerbread or shortbread cookies as a base for a festive twist.
• Use silicone mats instead of parchment paper to prevent melted candy from sticking.

Storage

Store cookies in layers separated by parchment paper in an airtight container at room temperature for up to 4 days or refrigerate for 1-2 weeks. Note that humidity may cause the candy centers to become sticky over time. Freeze cookie dough wrapped tightly and stored in a freezer bag for up to 2 months; thaw overnight in the fridge before using. Freezing baked cookies is not recommended as the candy centers may crack when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of candy for the stained glass centers?

Yes, any hard candy that melts well, like Lifesavers or clear fruit-flavored candies, can be crushed and used as a colorful window in these cookies.

How do I prevent the candy from spilling out during baking?

Fill the cut-out centers only about three-quarters full with crushed candy. Overfilling will cause the melted candy to overflow onto the cookies.

Stained Glass Window Cookies Recipe

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4.9 from 57 reviews

Stained Glass Window Cookies are charming, colorful cookies featuring a crisp buttery base with a translucent, melted candy center that resembles stained glass. Perfect for holidays and special occasions, these cookies combine classic sugar cookie dough with crushed hard candies to create a delightful and visually stunning treat that’s fun to make and eat.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter, softened to room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 cups all-purpose flour

Candy Center

• 8–10 Jolly Ranchers or other hard candies, crushed

Instructions

1. Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
2. Add egg and vanilla: Add the large egg and vanilla extract to the butter and sugar mixture and beat on medium speed until fully combined.
3. Add dry ingredients: Turn the mixer to low speed and add baking powder and salt. Gradually add the all-purpose flour and mix until the dough just comes together with no dry pockets.
4. Chill the dough: Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate for at least 1 hour to firm up the dough for easier rolling and cutting.
5. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two half-sheet baking pans with silicone baking mats to prevent sticking of the candy centers.
6. Roll and cut dough: On a lightly floured surface, roll the dough to about ¼-inch thickness. Using a 3 or 4-inch cookie cutter, cut out cookie shapes. Use a smaller 1 or 1.5-inch cookie cutter to cut out centers from each cookie shape to create the window.
7. Arrange cookies on baking sheet: Transfer the cut cookies and centers to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and continue cutting until all dough is used.
8. Add crushed candies: Fill each cut-out window center with crushed hard candies, filling about ¾ full to prevent candy overflow when melted.
9. Bake cookies: Bake in the preheated oven for about 10 minutes, or until the cookie edges just start to turn golden brown and the candy centers have fully melted into a stained glass-like finish.
10. Cool the cookies: Let the cookies cool on the baking sheet for about 10 minutes so the candy centers set, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

• Crushing hard candies: Place the candies in a plastic ziplock bag and crush them with a hammer, mallet, or meat tenderizer. Alternatively, use a mini blender to crush the candies similarly to coffee beans.
• Storage: Store cookies in an airtight container at room temperature separated by layers of parchment paper for up to 4 days, or refrigerate for 1-2 weeks.
• Freezing dough: Wrap shaped dough tightly in plastic wrap, store in a freezer bag, and freeze up to 2 months. Thaw overnight in the refrigerator before use.
• Freezing baked cookies: Not recommended as it may cause the candy centers to crack. If freezing, layer with parchment paper in an airtight container for up to 3 months.
• Alternate cookie bases: These stained glass windows can be made using other cookie doughs such as cut out shortbread, gingerbread cookies, or as part of a gingerbread house.

Keywords: stained glass window cookies, sugar cookies with candy centers, holiday cookies, festive cookies, Jolly Rancher cookies, cut-out cookies, melt candy cookies