Stained Glass Cookies
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5.0
147 reviews
Excellent
Stained Glass Cookies
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These beautiful stained glass cookies are buttery sugar cookies with a candy center. A holiday classic that tastes as good as it looks!
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Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 2/3 cup coarse sparkling sugar
- 1/2 cup crushed hard candies Jolly Ranchers or Lifesavers work great
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Instructions
- 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.
- 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 you plan to bake your cookies.
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
- Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
- Using a 4 inch star shaped cookie cutter, cut out as many shapes as you can from the dough. Place the stars 1 inch apart on the cookie sheet, and use a 2 inch star cookie cutter to cut out your windows.
- Re-roll the dough and repeat the process until you've filled your first baking sheet.
- Gently press sparkling sugar into the tops of the cookies.
- Place the pan of cookies in the fridge and chill for 20 minutes.
- Remove the cookies from the refrigerator. Fill each cookie 2/3 of the way full of crushed candy, using a toothpick to nudge the candy into small crevices.
- Bake for 10-12 minutes or until cookies are light golden brown and the candy has melted. Cool completely.
- Repeat the same process with the other half of the dough that you previously put in the refrigerator.
- Store covered in a single layer for up to 2 days.
Notes
- You’ll want to separate the candies by color, then put them in a resealable bag and crush them with the flat end of a meat mallet, or a rolling pin. The candy should not be ground into a super fine powder, otherwise it might get over caramelized in the oven. You also don’t want huge chunks of candy, think coarse sand or small pebbles.
- You only need to fill the centers of the cookies about 2/3 of the way full with the candy, otherwise you run the risk of it overflowing onto the cookie. I use a toothpick to gently nudge the candy into each point of the star.
Nutrition Information
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Calories
195kcal
(10%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
40mg
(13%)
Sodium
66mg
(3%)
Potassium
28mg
(1%)
Sugar
10g
(20%)
Vitamin A
305IU
(6%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 66mg | 3% |
| Potassium | 28mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 305IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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