Stained Glass Cookies
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5.0
210 reviews
Excellent
Stained Glass Cookies
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Super-easy but stunning cookies that make for great ornaments or just a delicious holiday treat!
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Ingredients
INGREDIENTS:
For the Cookies:
- 1 cup unsalted butter 226g, room temp
- 1 cup granulated sugar 200g
- 2 eggs
- 4 cups all-purpose flour 480g, sifted
- 1/2 cup cornstarch 65g, sifted
- 3/4 teaspoon kosher salt 3g
- 1 teaspoon vanilla extract 5mL
For the Window Pane:
- 1/3 cup Hard candies You can use any one you'd like.
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Instructions
- Preheat to 375 degrees F.
- Sift the flour, cornstarch and salt into a large bowl and whisk together.
- In a standing mixer fitted with a paddle attachment, cream butter and sugar together.
- Add eggs one at a time then the vanilla while mixing on low.
- Scrape the bowl down and mix in the dry mixture.
- Separate dough into two disks. Wrap in plastic and chill for about an hour. I like to roll my dough out a bit between two sheets of plastic wrap at this point so there's less rolling later on.
- Roll chilled dough to a 1/4 inch thickness.
- Cut out a shape using a medium to large cookie cutter. Cut out the window shape on the inside using a smaller shape.
- Poke a small hole at the top of the cookie. This is for the ornament hook.
- Place cookies on a silpat lined baking sheet.
- Add hard candies to a ziplock bag. Choose a brand and flavor of hard candies that you enjoy.
- Crush up, then add to the inside of the cookies. Distribute evenly.
- Bake for 12 minutes at 375F then allow to cool on baking sheet.
- Add ornament hook if hanging.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Try not to get any hard candy on the sugar cookie as it will look messy.
- I used a pin to pop any air bubbles when the cookies were RIGHT out of the oven; this gave the cookies a wonderful unblemished look.
- You really need a silicone baking mat for this. Baking paper MIGHT work in a pinch though.
- Make sure you wait for the cookies to cool before lifting them off the baking sheet, they need to set and firm up.
- Humidity will make the candy centers of these cookies sticky so watch out!
Nutrition Information
Show Details
Serving
28g
Calories
139kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1.3g
(3%)
Fat
6.6g
(10%)
Saturated Fat
1.7g
(9%)
Cholesterol
9.1mg
(3%)
Sodium
103mg
(4%)
Potassium
46mg
(1%)
Fiber
0.3g
(1%)
Sugar
11g
(22%)
Vitamin A
10IU
(0%)
Calcium
26mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1.3g | 3% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 9.1mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
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