Dazzling Stained Glass Cookies: An Easy & Festive Holiday Baking Recipe
Step into the enchanting world of holiday baking with these truly dazzling stained glass cookies! More than just a treat, these festive sugar cookies are edible works of art, guaranteed to captivate anyone who sees them. The magic unfolds as classic sugar cookie dough is transformed into intricate shapes, with a special cutout center filled with shimmering, crushed hard candies. As they bake, these candies melt into vibrant, translucent “windows,” creating a breathtaking stained glass effect that gives these cookies their whimsical name.
These beautiful creations are surprisingly simple to make, making them an ideal project for bakers of all skill levels. They’re a fantastic way to add a touch of elegance and homemade charm to any holiday gathering, cookie exchange, or festive celebration. Each bite offers a delightful contrast of tender, buttery cookie with the sweet, slightly chewy texture of the melted candy. Prepare for an abundance of “oohs” and “aahs” when you present these unique and impressive treats!
Beyond their stunning appearance, these cookies are a joy to prepare. Imagine the delightful aroma filling your kitchen as you craft these vibrant gems. Whether you’re baking for friends, family, or simply to add a sprinkle of magic to your own home, these stained glass window cookies are sure to become a cherished part of your holiday tradition.
Essential Ingredients for Stained Glass Cookies
Creating these beautiful stained glass cookies starts with a reliable and delicious sugar cookie dough. Our recipe utilizes a simple, no-chill sugar cookie base that comes together easily, perfect for a stress-free baking experience. The truly unique component, of course, is the vibrant hard candy that forms the “glass” centers. While the full list of ingredients can be found in the recipe card below, let’s highlight a few key components and what makes them essential for this magical bake:
- Jolly Ranchers (or similar hard candies): These are the stars of the show! For the most striking visual effect, I highly recommend using a variety of bright, clear colors such as cherry (red), blue raspberry (blue), and green apple (green). Avoid opaque candies or those with creamy centers, as they won’t produce the desired translucent effect. You’ll need about 35 to 40 candies to fill the centers of a batch of cookies, but it’s always a good idea to have around 50 on hand. This ensures you have plenty to account for any crushing mishaps or to create extra vibrant patterns.
- Shortening: This ingredient is a game-changer for cut-out sugar cookies. Unlike butter, shortening has a higher melting point, which means your cookie dough will hold its shape beautifully in the oven. This characteristic allows you to completely skip the refrigeration step for the dough itself, saving you valuable time. I typically use regular Crisco for consistent results, but a butter-flavored shortening can also be used if you prefer a richer, buttery note in your cookie base.
- All-Purpose Flour: The foundation of our cookie dough. Remember to spoon and level your flour to ensure accuracy. Too much flour can lead to a dry, crumbly dough that’s difficult to roll out, while too little might make the cookies spread excessively.
- Baking Powder & Salt: These leavening agents and flavor enhancers are crucial for the cookie’s texture and taste. Baking powder helps the cookies rise slightly, giving them a soft, tender crumb, while salt balances the sweetness and brings out the full flavor profile.
- Granulated Sugar: Provides sweetness and contributes to the cookie’s crisp edges and tender interior. Creaming it properly with the shortening is key for a light, airy dough.
- Large Egg: Acts as a binder, holding the cookie dough ingredients together and adding richness. For best results, ensure your egg is at room temperature before mixing, as this helps it incorporate more smoothly into the batter, leading to a more uniform dough.
- Whole Milk: Adds necessary moisture to the dough, contributing to its tender texture. While whole milk is preferred for richness, lower-fat or even dairy-free milk alternatives can be used without significantly impacting the final product.
- Pure Vanilla Extract: A staple in most cookie recipes, vanilla extract provides a warm, inviting aroma and enhances all the other flavors in the cookie. Don’t skip this!
In terms of equipment, you’ll want to have a good set of cookie cutters (both large for the main cookie shape and smaller ones for the center cutouts), parchment paper or silicone baking mats, and a food processor or a sturdy zip-top bag and meat tenderizer for crushing the candies. These tools will ensure a smooth and enjoyable baking process.
Crafting Your Stained Glass Masterpieces: Step-by-Step Guide
Making these gorgeous stained glass cookies is a fun and rewarding process. Follow these detailed steps to ensure your cookies turn out perfectly crisp, tender, and beautifully translucent.
Phase 1: Preparing Your Flawless Cookie Dough
A great cookie starts with great dough. Our recipe is designed for ease and reliability, ensuring your cut-out cookies hold their shape perfectly.
- Combine Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together your spooned and leveled all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent cookie texture. Set this bowl aside for a moment.
- Cream Shortening and Sugar: In a separate, larger mixing bowl, ideally using an electric mixer (stand or hand-held), cream together the shortening and granulated sugar. Beat on medium speed for about 1 to 2 minutes, or until the mixture is light, fluffy, and well combined. This creaming process incorporates air, contributing to a tender cookie. If you don’t have an electric mixer, a sturdy whisk and a bit of elbow grease will also work!
- Incorporate Wet Ingredients: Add the room temperature large egg, whole milk, and pure vanilla extract to the creamed mixture. Mix on low speed until everything is just combined. It’s important to stop and scrape down the sides and bottom of your bowl with a spatula to ensure all ingredients are fully incorporated and there are no hidden pockets of unmixed shortening or sugar.
- Gradually Add Dry Ingredients: With the mixer on low, slowly add the previously whisked dry ingredients (flour, baking powder, salt) to the wet mixture. Mix until the dough is just combined and no streaks of flour remain. At first, the dough might appear a little crumbly, but as you continue to mix (or even gently knead with your hands), it will come together into a cohesive, workable ball. Avoid overmixing, as this can develop the gluten too much, leading to tougher cookies.
Phase 2: Rolling, Cutting, and Filling Your Cookies
This is where the magic begins to take shape, literally! Careful preparation here leads to beautifully formed cookies and stunning “stained glass” centers.
- Roll Out the Dough: Divide your cookie dough in half. Lightly flour a large piece of parchment paper and place one half of the dough on it. Cover with another piece of parchment paper. Using a rolling pin, roll the dough evenly between the two sheets of parchment paper until it reaches a thickness of about 1/4 inch. This parchment paper method is brilliant because it prevents sticking and helps you achieve a uniform thickness without adding too much extra flour to the dough. Repeat this process with the second half of the dough. Carefully transfer both rolled-out dough sheets (still between parchment paper) to a baking sheet and place them in the refrigerator to chill briefly while you prepare your candies. This quick chill helps firm up the dough slightly, making it even easier to cut clean shapes.
- Prepare the “Stained Glass” Candy: Unwrap your chosen Jolly Ranchers (or other hard candies) and separate them by color into individual bowls. This separation is key to creating distinct, vibrant stained glass effects. Working with one color at a time, add the candies to a food processor and pulse until they are crushed into small, coarse crumbs – think tiny, sparkling pebbles, not fine powder. If you don’t have a food processor, place candies in a sturdy zip-top bag, remove excess air, and crush them using a rolling pin or meat tenderizer (on a cutting board to protect your counter). Transfer each color of crushed candy to a separate small bowl.
- Cut Out Cookie Shapes: Remove the chilled, rolled-out sugar cookie dough from the fridge. Peel off the top layer of parchment paper. Using your favorite 2.5- to 3-inch cookie cutters, cut out desired shapes. Gently transfer these cookie shapes to a baking sheet lined with parchment paper or a silicone baking mat, leaving a little space between each cookie to allow for slight expansion. Don’t worry about the dough scraps; you can re-roll them between the parchment paper to cut out more cookies.
- Create the “Window” Centers: Now for the stained glass effect! Take a smaller cookie cutter – either the same shape as your large cutter or a complementary shape that fits nicely within your cookie (e.g., a small star within a larger star, or a circle within a square). Cut out the center of each sugar cookie. If the cutout center doesn’t easily come out, a toothpick can be helpful to gently nudge it free. Again, collect these smaller dough scraps and re-roll them for additional small cookies, if desired.
- Fill with Crushed Candy: Using a ½ teaspoon measuring spoon, carefully scoop ½ to 1 teaspoon of the crushed Jolly Ranchers into the center cutout of each cookie. You can mix and match colors or stick to a single color for each cookie. If needed, use a clean toothpick to gently spread the candy crumbs into an even, thin layer within the cutout. It’s important to ensure no candy crumbs are on the surrounding cookie dough, as they will melt and stick to the cookie surface, potentially browning or caramelizing excessively. A soft pastry brush can be used to lightly sweep away any stray candy pieces from the dough.
- Bake to Perfection: Preheat your oven to 350ºF (175°C). Carefully place the baking sheets into the preheated oven and bake for approximately 8 to 12 minutes. The baking time will depend on the size and thickness of your cookies, so keep a close eye on them. The cookies are done when their edges are lightly golden and the centers are just set. The key is to bake just until the cookie dough is cooked through and the candy has completely melted and become smooth and glossy. Overbaking can cause the melted candy to caramelize and turn an unappealing brownish color, diminishing its vibrant “stained glass” effect.
Storing and Freezing Your Stained Glass Cookies
Once your beautiful stained glass cookies have cooled and the candy centers are perfectly set, proper storage is key to maintaining their fresh taste and stunning appearance. Here’s how to keep them at their best:
Room Temperature Storage: Allow the cookies to cool completely on the baking sheet first, which is crucial for the melted candy to fully harden and set. Once entirely cooled, transfer the cookies to an airtight container. You can stack them carefully, placing a piece of parchment paper or wax paper between layers to prevent sticking and protect the delicate candy centers. Stored this way, they will remain wonderfully fresh and delicious on your kitchen counter for up to one week. Their vibrant colors will continue to brighten your home throughout the holiday season.
Freezing for Long-Term Enjoyment: Stained glass cookies also freeze exceptionally well, allowing you to prepare them in advance or save leftovers for a later treat. To freeze, ensure the cookies are completely cool and firm. Arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until solid. Once frozen, transfer them to a freezer-safe zip-top bag or an airtight container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply remove the desired number of cookies from the freezer and let them thaw at room temperature on the counter for a few hours. They will be just as delightful as when they were freshly baked.
Expert Baking Tips for Perfect Stained Glass Cookies
Achieving those picture-perfect stained glass cookies is easier than you think, especially with a few insider tips. Keep these pointers in mind for a smooth baking journey and stunning results:
- Precision in Flour Measurement is Key: Always make sure to spoon and level your flour, rather than scooping directly from the bag. Excess flour can drastically change your dough’s consistency, making it crumbly, dry, and incredibly difficult to roll out evenly or cut cleanly. A properly measured flour amount ensures a pliable, easy-to-work-with dough that yields tender cookies.
- Alternative Candy Crushing Methods: No food processor? No problem! You can easily crush the Jolly Ranchers by placing them in a sturdy zip-top bag. Seal the bag, ensuring to remove as much air as possible, then lay it flat on a cutting board. Use a rolling pin or a meat tenderizer to carefully but firmly hit the candies until they break into small, coarse crumbs. The cutting board is essential to protect your countertop from damage.
- Handle Crushed Candies with Care: Crushed hard candies can be quite sticky due to their sugar content. To make scooping them into the cookie centers much easier and less messy, I highly recommend using a ½ teaspoon measuring spoon. This allows for precise placement and minimizes candy residue on your fingers or the dough. If needed, a toothpick can assist in spreading the crumbs evenly.
- Avoid Overbaking at All Costs: This is perhaps the most crucial tip for beautiful stained glass cookies! You only want to bake the cookies until their edges are just set and lightly golden, and the candy centers have completely melted into a smooth, glossy pool. Baking them for too long will cause the melted candy to caramelize and turn an undesirable brownish hue, losing its vibrant, translucent “stained glass” appeal. Monitor them closely, as baking times can vary slightly depending on your oven and cookie thickness.
- Patience is a Virtue During Cooling: Do not attempt to move the cookies from the baking sheet until they have cooled completely. The melted Jolly Rancher filling needs ample time (usually 20-30 minutes, or even longer) to cool down and fully solidify into its glass-like state. Rushing this step will result in soft, sticky, or even broken candy centers. Once fully set, they will be firm and easy to handle.
- Invest in Quality Cookie Cutters: The type of cookie cutters you use can make a difference. Sturdy metal cookie cutters with clean, sharp edges will provide the best results for cutting out intricate shapes and precise centers. For this recipe, I found these cookie cutters to be perfect, creating crisp shapes every time.
- Keep an Eye on Candy Placement: Before baking, double-check that all crushed candy is neatly contained within the cutout centers. Any stray pieces on the cookie dough itself will melt and bake onto the cookie surface, which can lead to burnt sugar spots or an uneven finish. A gentle brush with a pastry brush can swiftly remove any errant crumbs.
More Christmas Cookie Recipes!
- Ritz Cookies
- Butter Cookies
- Linzer Cookies
- Soft & Chewy Snickerdoodles
- Thumbprint Cookies
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Stained Glass Cookies
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Ingredients
- 3 cups all-purpose flour spooned and leveled (375 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup shortening (190 grams; I prefer Crisco)
- 1 cup granulated sugar (200 grams)
- 1 large egg at room temperature
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 35 to 40 jolly ranchers I used 35 total, but crushed 50 to have extra
Instructions
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Preheat the oven to 350°F (180°C). Line a few large baking sheets with parchment paper or silicone baking mats and set aside.
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In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
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In another large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, milk, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
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Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.
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Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough out ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. Place both sheets of cookie dough onto a baking sheet and refrigerate while you crush the jolly ranchers.
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Unwrap and separate the jolly ranchers by colors. I prefer to use cherry, blue raspberry, and green apple jolly ranchers for more vibrant colors.
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Add one color to a food processor and process until you have small crumbs. Scoop the jolly rancher crumbs out into a small bowl, then repeat with each remaining color in separate bowls.
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Once all of the jolly ranchers are crushed, remove the cookie dough from the fridge.
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Peel off the top layer of parchment paper. Using 2.5 to 3 inch cookie cutters, cut the cookie dough into shapes and place them onto the prepared baking sheets, making sure to leave a little room between each one. If needed, flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes. Repeat with the other sheet of cookie dough.
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Using a smaller cookie cutter of the same shape or a different shape that fits, cut out a small shape in the center of each one. If needed, use a toothpick to help remove the cutout center. You will end up with more cookie dough after this step, so I recommend rolling it out and cutting out as many cookies as you can.
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Once all of the cookies are cut, use a ½ teaspoon measuring spoon to scoop ½ to 1 teaspoon of the crushed jolly ranchers into the center cutout of each cookie. If needed, use a toothpick to help move the crushed jolly ranchers around. If any pieces of jolly rancher crumbs end up on top of the cookie dough, use a pastry brush to brush them off, otherwise they will melt on top of the cookies.
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Bake for 8 to 12 minutes or until the tops of the cookies are set. Baking time will vary depending on the size of your cookie cutters, so make sure to keep a close eye on them. You want to bake them just until the cookies are set, otherwise the jolly ranchers in the center can start to caramelize and turn brown.
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Cool on the baking sheets until the center is fully set (about 20 to 30 minutes), then transfer to a wire rack to cool completely.
Notes
Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw on the counter for several hours.