Stained Glass Cookies – buttery sugar cookies cut out into festive shapes with a beautiful stained glass window effect. Probably the prettiest holiday cookies ever!
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I have tried to perfect my stained glass cookie recipe for the past couple of years and I think this is it!
These cut out sugar cookies have a center that looks like a beautiful stained glass window. Yet as impressive as they look they are actually pretty easy to make!
The stained glass “window” is created by crushed hard candy which melts in the oven. I have used this technique to make the windows of my gingerbread house if you recall.
Simply cut out festive shapes using your favourite cutters then cut out the centre before partly baking, filling with candy and baking again until it melts.
I have experimented with filling the cookies with candy and baking. This works well with larger cookies but the shape can get a bit distorted if they are smaller.
You will Need
Use silicone baking mats or reusable baking liners for best results. Use your favourite cookie cutters –these are the star cutters I used in the photos.
- Softened unsalted butter
- Caster or granulated sugar
- One large egg
- Vanilla extract
- Salt and baking powder
- Plain (all-purpose flour)
- Hard candy such as Jolly Ranchers or Fox’s Glacier Fruit or you can use isomalt if you want perfect stained glass cookies (more on that below)
How to Make Stained Glass Cookies
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Unwrap the candy and then place it in small resealable bags. Double or triple the bag as it can burst. Crush into smaller pieces using a rolling pin and set aside. You can keep the colours separate or simply mix them up. Keep the bag sealed as moisture will make the candy clump together.
Put the butter, sugar and vanilla in the bowl of your stand mixer or a large mixing bowl. Cream the butter and sugar for at least three minutes, stopping halfway to scrape the bottom and sides of the bowl. Add the egg and beat again.
Gradually add the flour, beating it in until the dough comes together. Gather into a ball and put in a plastic bag – no need to chill.
Cut the dough into portions, keeping any your are not using straight away in a plastic bag.. Roll the dough out on a silicone mat or baking paper (about 1/5-inch thick). Cut out your shapes (I used star and snowflake cutters) then use a smaller cutter to press into the middle. Do not remove the centre.
Preheat the oven to 170°C (35°F). Bake the cookies for nine minutes and take them out of the oven. Press the smaller cutters to remove the centers (use a toothpick to help you if needed) and fill with the crushed candy. Use a straw to cut a small hole if you want to hang the cookies.
Bake for a further 2-3 minutes or until the candy has melted. Cool on the baking mat until the candy hardens and carefully lift the cookies onto a wire rack. Repeat with the rest of the dough (you will need to bake in batches).
Store in an airtight container, separated by baking paper. Thread string through the holes if you want to hang them.
Can I use different dough to make stained glass cookies?
I have used gingerbread dough and it works perfectly! Gingerbread stained glass cookies are actually a better option if you want to hang them as edible Christmas ornaments.
Using Isomalt instead of candy
Isomalt is a sugar substitute made from real sugar that is used in cake decorating and for making candy. It melts without caramelising (and turning brown) and can be coloured with food colouring or bought in a variety of colours.
You can buy tempered isomalt from Amazon then simply melt it in the microwave and fill your cookies. Best for using ornaments rather than cookies for eating as it is flavorless.
HAVE YOU MADE MY STAINED GLASS COOKIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Festive Cookie Recipes
Stained Glass Cookies
Ingredients
- 225 g (1 cup) unsalted butter , softened
- 200 g (1 cup) sugar , granulated or caster
- 1 tsp vanilla bean paste or vanilla extract
- 1 egg lightly beaten
- 360 g (3 cups) flour plain / all purpose
- 2 tsp baking powder
- pinch salt
- Hard candy (Jolly Ranchers or Glacier Fruit)
Instructions
- Unwrap the candy and then place it in small resealable bags. Double or triple the bag as it can burst. Crush into bits using a rolling pin and set aside. You can keep the colours separate or simply mix them up. Keep the bag sealed as moisture will make the candy clump together.
- Put the butter, sugar and vanilla in the bowl of your stand mixer or a large mixing bowl. Cream the butter and sugar for at least three minutes, stopping halfway to scrape the bottom and sides of the bowl. Add the egg and beat again.
- Mix flour, baking powder and salt in a bowl. Gradually add the flour to the cookie dough, beating it in until the dough comes together. You might need to knead in the last bit of the flour with your hands. Gather into a ball and put in a plastic bag – no need to chill.
- Cut the dough into portions, keeping any your are not using straight away in a plastic bag.. Roll the dough out on a silicone mat or baking paper (about 1/5-inch thick). Cut out your shapes (I used star and snowflake cutters) then use a smaller cutter to press into the middle. Do not remove the centre.
- Preheat the oven to 170°C (35°F). Bake the cookies for nine minutes and take them out of the oven. Press the smaller cutters to remove the centers (use a toothpick to help you if needed) and fill with the crushed candy. Use a straw to cut a small hole if you want to hang the cookies.
- Bake for a further 2-3 minutes or until the candy has melted. Cool on the baking mat until the candy hardens and carefully lift the cookies onto a wire rack. Repeat with the rest of the dough (you will need to bake in batches).
- Store in an airtight container, separated by baking paper. Thread string through the holes if you want to hang them.
Nova says
Hey, I just wanted to let you know that the amount of flour used in this recipe isn’t included in the written list.
Lucy Parissi says
Sorry Nova – have updated. A copy and paste error!