There’s something truly magical about biting into a cookie that looks like a colorful little window of sunshine. This Stained Glass Cookie Recipe is exactly that—fun to make, beautiful to look at, and totally delicious. Let me walk you through how you can create these charming treats that always wow friends and family.
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Why You'll Love This Recipe
I’ve made stained glass cookies several times, and each batch fills my kitchen with such a festive, cozy vibe. The way the crushed candy melts to create that translucent, sparkling center is just pure magic. Plus, it’s fun to customize colors and shapes—making it perfect for holidays or anytime you want to add a little flair.
- Visual wow factor: These cookies don’t just taste amazing—they’re gorgeous and impressive to serve at any gathering.
- Simple ingredients: You likely have most of what you need at home already, making this an accessible treat.
- Customizable candy colors: You can switch up the center colors easily with different hard candies, adding personal flair.
- Kid-friendly activity: Rolling out dough and filling the windows with candy is a fun project to do with little helpers.
Ingredients & Why They Work
This recipe blends rich butter with classic cookie staples for a tender but sturdy dough. The crushed hard candies melt into glossy, colorful centers that hold their shape beautifully. When shopping, look for quality butter and your favorite array of hard candies to make each batch special.
- Unsalted butter: Provides rich flavor and a tender crumb; unsalted lets you control the salt perfectly.
- Granulated sugar: Sweetens and helps with cookie texture for a slight crispness.
- Eggs: Bind the dough and add moisture for soft yet sturdy cookies.
- Vanilla extract: Adds warm, fragrant depth to the cookie base.
- Salt: Balances sweetness and enhances flavor overall.
- All-purpose flour: Gives the dough structure and holds everything together.
- Coarse sparkling sugar: Sprinkled on top for extra sparkle and texture—adds a little crunch and glam!
- Crushed hard candies: The star of the show—they melt into colorful windows that mimic stained glass perfectly.
Make It Your Way
I love to mix up the colors of candies to create rainbows or themed palettes—think reds and greens for Christmas, or pastels for spring. Don’t hesitate to swap shapes too; stars are classic, but hearts or circles look lovely when filled with candy.
- Variation: Once, I added a pinch of cinnamon to the dough for warmth and it was a lovely twist that added complexity without overshadowing the candy centers.
- Dietary tweaks: For a dairy-free option, try vegan butter substitutes—you might have to watch bake times slightly but it’s doable!
Step-by-Step: How I Make Stained Glass Cookie Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar until they’re smooth and luscious—about two minutes. This step is key because it creates air pockets in the dough that make the cookies light and tender. Don’t rush it; you want a silky, fluffy base.
Step 2: Add Eggs, Vanilla, Salt, and Flour
Beat in eggs one at a time so they incorporate nicely without breaking up the mixture. Then stir in vanilla and salt. Slowly fold in your flour until just combined—overmixing can toughen the dough, and we want that delicate texture!
Step 3: Chill the Dough
Shape the dough into a disk, wrap it tight in plastic wrap, and chill it for at least an hour. This rest helps the dough firm up, making it easier to roll out and cut precise shapes without losing the lovely edges.
Step 4: Roll, Cut, and Prepare Cookies
After chilling, roll the dough to about half an inch thick. Use a large star cutter (or your favorite shape) to cut out cookies, place them spaced on a lined baking sheet, and then use a smaller star cutter to gently cut “windows” out of the center. Re-roll scraps carefully to make the most of your dough!
Step 5: Add Sparkle and Chill Again
Press sparkling sugar on top for that delightful extra glimmer, then chill the cookie sheet for 20 minutes. This short rest before baking helps maintain the shape and prevents spreading.
Step 6: Fill the Windows with Crushed Candy
Carefully fill the cookie “windows” about two-thirds full with your crushed hard candies. I like to use a toothpick to nudge the candy into every nook. Too much candy can overflow, so it’s a good balance to keep things neat and pretty.
Step 7: Bake and Cool
Bake at 350°F (175°C) for 10-12 minutes until the edges turn light golden and the candy centers melt into shimmering, stained glass-like “windows.” Cool completely on the pan so the candy sets perfectly without cracking.
Top Tip
From my many batches of stained glass cookies, I’ve picked up a few helpful hints that make all the difference. These tips keep your cookies looking flawless and tasting fantastic every time.
- Crush candies properly: Don't pulverize them into powder or leave huge chunks. Aim for coarse sand texture to get even melting and prevent burning.
- Chilling dough and formed cookies: Taking time to chill both the dough and then the cut cookies helps prevent spreading so your shapes stay crisp.
- Use a toothpick for filling: This small tool is perfect for guiding smashed candy into tight spots without spilling.
- Bake on parchment: Parchment or silicone mats keep cookies from sticking while helping with even baking and easy cleanup.
How to Serve Stained Glass Cookie Recipe
Garnishes
I love to sprinkle a bit of powdered sugar dust around the serving plate to add some snowy charm, especially during the holidays. Sometimes a drizzle of white chocolate on top adds extra indulgence and pairs so well with the crunch.
Side Dishes
These cookies are perfect with a cup of hot tea, coffee, or a frothy latte. For holiday parties, I often serve them alongside spiced cider or warm mulled wine to enhance the seasonal vibe.
Creative Ways to Present
For gift-giving, I like to stack stained glass cookies between sheets of parchment in a pretty tin or wrap them individually in cellophane tied with a ribbon. They also shine on dessert tables displayed upright in little cookie stands or nestled in festive boxes with tissue paper.
Make Ahead and Storage
Storing Leftovers
After cooling, store your stained glass cookies in a single layer in an airtight container. I don’t stack them because the candy windows can crack or stick. Kept this way, they stay fresh for up to two days—though in my house, they disappear faster!
Freezing
I haven’t tried freezing the fully baked cookies because of the candy centers, but you can freeze the dough disc wrapped tightly in plastic. When you’re ready, thaw it overnight in the fridge, then roll and bake as usual. This lets you prep ahead and bake fresh anytime.
Reheating
These cookies are best enjoyed at room temperature. If you want to refresh slightly stale ones, pop them in a warm oven (about 300°F) for a few minutes, just to bring back a little crispness without melting the candies again.
Frequently Asked Questions:
Hard candies like Jolly Ranchers or Lifesavers are ideal because they melt evenly and create beautiful translucent centers. Avoid soft or chewy candies as they won’t yield the same effect.
Yes! You can substitute a gluten-free all-purpose baking flour blend. Just make sure it’s one that works well for cookies. You might notice a slight difference in texture, so chilling the dough well helps keep it manageable.
Filling the cookie windows only about two-thirds full with crushed candy and chilling the cookies before baking helps prevent overflow. Using a toothpick to gently spread the candy evenly ensures it melts in place.
Absolutely! You can prepare and chill the dough a day in advance. The baked cookies themselves are best enjoyed within two days, but prepping ahead saves time on party day.
Final Thoughts
Stained glass cookies have a special place in my heart—not just because they’re delicious, but because of the joy and creativity they bring into my kitchen. They’re perfect for celebrations or when you just want to make something that feels a little magical. I hope you’ll try this Stained Glass Cookie Recipe and enjoy the fun of crafting your own edible art as much as I do.
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Stained Glass Cookie Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 52 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Stained Glass Cookies are festive sugar cookies with a colorful, translucent candy center resembling a stained glass window. These buttery cookies are perfect for holiday celebrations and fun baking projects.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 ¼ teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all purpose flour
Decorations
- ⅔ cup coarse sparkling sugar
- ½ cup crushed hard candies (Jolly Ranchers or Lifesavers)
Instructions
- Make the dough: In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
- Chill the dough: Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before baking.
- Prep for baking: Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll and cut dough: Divide the dough in half. Re-wrap one half and refrigerate. Roll the remaining dough into a ½ inch thick rectangle. Using a 4 inch star-shaped cookie cutter, cut out shapes and place them 1 inch apart on the cookie sheet. Use a 2 inch star cookie cutter to cut out centers from each large star.
- Add sugar and chill: Gently press sparkling sugar onto the tops of the cookies. Place the cookie sheet in the refrigerator and chill for 20 minutes.
- Fill with candy: Remove from refrigerator. Fill each cookie center about ⅔ full with crushed candy using a toothpick to nudge candy into crevices.
- Bake cookies: Bake for 12 minutes or until cookies are light golden brown and the candy has melted. Cool completely on the baking sheet.
- Repeat: Repeat the rolling, cutting, chilling, filling, and baking process with the remaining half of the dough.
- Store: Store cookies covered in a single layer for up to 2 days.
Notes
- Separate the candies by color before crushing to keep colors pure. Crush candies with the flat end of a meat mallet or rolling pin to a coarse sand or small pebble size; avoid fine powder to prevent over caramelization.
- Fill the cookie centers only about ⅔ full with crushed candy to avoid overflow during baking.
- Use a toothpick to gently nudge the crushed candy into all points of the star-shaped windows for even filling.
- Chilling the dough and cookies before baking helps maintain shape and prevents spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
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