Stained Glass Cookies
User Reviews
4.8
Stained Glass Cookies
Description
Stained Glass Cookies start with a basic sugar cookie dough made by creaming butter, sugar, and salt, then mixing in eggs and vanilla before gradually incorporating all-purpose flour. The dough is chilled, then rolled out to a thin thickness and cut into large star shapes, with smaller star shapes cut from their centers to create the "window." This center opening is then filled about three-quarters full with crushed hard candies, previously separated by color and gently crushed but not powdered, to allow even melting.
When baked, the candy melts and settles within the cutout, forming a glossy, translucent filling that resembles stained glass. The cookies have a crisp edge from the baked dough and a smooth, sweet candy center, combining textures and colors that make them visually festive and enjoyable.
The cookies can be prepared with silicone baking mats to prevent sticking, and the small cutout centers can be removed carefully with a toothpick if needed. An optional hole cut near the top before baking allows the cookies to be strung with a ribbon for decorative hanging, such as on holiday trees.
Ingredients
- Hard candies approx. 20, Jolly Ranchers brand
- 1 cup (226g) unsalted butter softened
- 1 cup (200g) granulated sugar
- 1/4 tsp salt
- 2 egg large
- 1 tsp vanilla extract
- 3 cups (382g) all-purpose flour (spooned and leveled), plus more for dusting
Instructions
- Unwrap and separate Jolly Ranchers into each color then place in separate small resealable bags. Crush into small bits (not powder) using a meat mallet, set aside.
- In the bowl of an electric stand mixer cream together butter, sugar and salt until well combined.
- Mix in eggs one at a time then blend in vanilla.
- With mixer set on low speed slowly add in flour and mix until well combined.
- Scrape dough out and shape into a rectangle, wrap in plastic wrap and and chill 1 hour.
- Cut chilled dough into thirds. Leave one portion out to work with and chill remaining.
- Roll dough out onto a floured surface (about 1/5-inch thick). Cut out as many large stars as possible using a star shape cookie cutter (approx. 3.5-inch stars).
- Transfer cut stars to baking sheet lined with a silicone baking mat*. Cut a smaller star (using a 1.75-inch star cutter) from the center of each and remove**. Re-roll and cut scrap dough.
- Fill cut out centers about 3/4 of the way with crushed jolly ranchers. Chill cookies in refrigerator until firm, about 15 - 20 minutes. Meanwhile preheat oven to 350 degrees.
- Bake cookies until set and candy center has melted, about 12 - 14 minutes.
- Let cool on baking sheet until Jolly Ranchers have set and hardened. Repeat process with remaining refrigerated dough. Store in an airtight container.
Notes
- Use silicone baking mats to prevent cookies from sticking during baking, as parchment paper may vary by brand.
- Remove the smaller cut-out star centers carefully with a toothpick if they stick to the dough.
- To create hanging decorations, cut a small hole near the top of each cookie with a standard plastic straw before chilling and baking.
User Reviews
Overall Rating
4.8
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