why make this recipe
Stained Glass Cookies are not only delicious but also stunning to look at. They are perfect for holidays, parties, or just a fun baking day with kids. The vibrant colors from the crushed candies create a beautiful effect that makes these cookies a favorite. Plus, they are easy to make, and you can customize the shapes to fit any occasion!
how to make Stained Glass Cookies
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crushed hard candies (such as Jolly Ranchers)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, beat together the softened butter and sugar until creamy.
- Add the egg and vanilla, mixing well.
- Gradually add the flour mixture, stirring until just combined.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut out cookie shapes and make a smaller hole in the center of each cookie.
- Place them on a baking sheet lined with parchment paper.
- Fill the center holes with the crushed candies.
- Bake for 8-10 minutes or until the cookies are lightly golden around the edges.
- Allow cookies to cool completely on the pan before removing.
how to serve Stained Glass Cookies
Stained Glass Cookies are great on their own or served with milk. You can arrange them on a beautiful platter for special occasions. These cookies also make lovely gifts when wrapped in clear bags with colorful ribbons.
how to store Stained Glass Cookies
Store your Stained Glass Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer parchment paper between the cookies if you stack them.
tips to make Stained Glass Cookies
- Chill the dough for 30 minutes before rolling to make it easier to handle.
- Use different shapes for cookies to match various holidays or events.
- Experiment with different flavors of hard candies for unique color and taste combinations.
variation
You can add sprinkles on top of the cookies before baking for extra color. Alternatively, try using different flavors of extracts, like almond or lemon, for a twist on the traditional vanilla flavor.
FAQs
1. CAN I USE DIFFERENT TYPES OF CANDIES?
YES! YOU CAN USE ANY HARD CANDY THAT CRUSHES EASILY AND MELTS EVENLY. FRUITY CANDIES LIKE JOLLY RANCHERS OR LIFE SAVERS WORK REALLY WELL BECAUSE THEY COME IN BRIGHT COLORS AND CREATE A CLEAR “GLASS” EFFECT. JUST AVOID CHEWY CANDIES OR CHOCOLATE, AS THEY WON’T MELT THE SAME WAY.
IF YOU WANT CLEAN, DISTINCT COLORS, CRUSH AND USE EACH COLOR SEPARATELY. IF YOU DON’T MIND MARBLED CENTERS, YOU CAN MIX COLORS TOGETHER FOR A SWIRLED LOOK. MAKE SURE THE CANDY PIECES ARE SMALL SO THEY MELT COMPLETELY AND FILL THE CENTER WITHOUT OVERFLOWING.
2. WHAT SHOULD I DO IF MY DOUGH IS TOO STICKY?
IF YOUR DOUGH IS TOO STICKY, THERE ARE A FEW EASY FIXES. FIRST, CHILL THE DOUGH FOR AT LEAST 30 MINUTES—COLD DOUGH IS MUCH EASIER TO ROLL AND CUT. YOU CAN ALSO DUST YOUR WORK SURFACE, ROLLING PIN, AND COOKIE CUTTERS LIGHTLY WITH FLOUR TO PREVENT STICKING.
IF IT’S STILL VERY STICKY AFTER CHILLING, SPRINKLE IN A LITTLE EXTRA FLOUR (START WITH 1–2 TABLESPOONS) AND GENTLY WORK IT IN UNTIL THE DOUGH IS MANAGEABLE. JUST BE CAREFUL NOT TO ADD TOO MUCH FLOUR OR THE COOKIES CAN TURN OUT DRY.
3. CAN I MAKE THESE COOKIES IN ADVANCE?
ABSOLUTELY! THERE ARE TWO GREAT WAYS TO MAKE THEM AHEAD:
MAKE-AHEAD DOUGH: PREPARE THE COOKIE DOUGH, WRAP IT WELL, AND REFRIGERATE FOR UP TO 2–3 DAYS. WHEN YOU’RE READY TO BAKE, LET IT SOFTEN SLIGHTLY AT ROOM TEMPERATURE, THEN ROLL, CUT, FILL WITH CANDY, AND BAKE.
BAKE AHEAD: YOU CAN BAKE THE COOKIES COMPLETELY AND STORE THEM IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR ABOUT A WEEK. IF YOU NEED TO STACK THEM, LAYER PARCHMENT PAPER BETWEEN COOKIES TO PROTECT THE CANDY CENTERS.
IF FREEZING, FREEZE THE BAKED COOKIES IN A SINGLE LAYER FIRST, THEN TRANSFER THEM TO A CONTAINER WITH PARCHMENT BETWEEN LAYERS. THIS HELPS KEEP THE “GLASS” CENTERS SMOOTH AND PRETTY.
Stained Glass Cookies
Ingredients
Cookie Base
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Decoration
- 1 cup crushed hard candies (such as Jolly Ranchers) Use colorful candies for the best stained glass effect.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, beat together the softened butter and sugar until creamy.
- Add the egg and vanilla, mixing well.
- Gradually add the flour mixture, stirring until just combined.
- Chill the dough for 30 minutes before rolling to make it easier to handle.
Baking
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut out cookie shapes and make a smaller hole in the center of each cookie.
- Place them on a baking sheet lined with parchment paper.
- Fill the center holes with the crushed candies.
- Bake for 8-10 minutes or until the cookies are lightly golden around the edges.
- Allow cookies to cool completely on the pan before removing.