Stained Glass Cookies

ByMadison Rae
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Why Make This Recipe

Stained Glass Cookies are a delightful treat that not only taste great but also look stunning. They add a festive touch to any occasion. The colorful centers made from hard candies catch the eye and make these cookies special, especially during holidays or parties. They are a fun baking project that kids can help with, turning cookie-making into a creative experience.

How to Make Stained Glass Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Assorted hard candies (like Jolly Ranchers) for the centers
  • Powdered sugar for dusting (optional)

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar together until creamy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Gradually add the flour mixture, mixing until just combined.
  6. Roll out the dough on a floured surface to about 1/4 inch thick.
  7. Use cookie cutters to cut shapes out of the dough, then use a smaller cutter to create a hole in the center of each cookie.
  8. Place the cookies on a baking sheet lined with parchment paper.
  9. Fill the center cutouts with crushed hard candies.
  10. Bake for 8-10 minutes, or until the edges are lightly golden.
  11. Let cool completely before removing the cookies from the baking sheet.
  12. Optional: Dust with powdered sugar before serving.

How to Serve Stained Glass Cookies

Stained Glass Cookies are best served as a fun dessert or snack. They can be presented on a festive plate, and they make great additions to gift boxes or cookie trays during holidays. Pair them with a glass of milk or a warm cup of tea for a delightful treat.

How to Store Stained Glass Cookies

To keep Stained Glass Cookies fresh, store them in an airtight container at room temperature. They will stay good for about 1 week. If you want to keep them longer, you can freeze them in a freezer-safe container. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Stained Glass Cookies

  • Use various cookie cutter shapes for fun designs.
  • Make sure to crush the hard candies well so they melt evenly.
  • If the dough gets too soft while rolling, chill it in the fridge for a bit.
  • Use bright and contrasting colors of hard candies for a vibrant look.

Variation

You can try adding different flavors to the cookie dough, such as almond extract or lemon zest, to give your cookies a unique twist. You can also experiment with different types of hard candies for different effects.

FAQs

  • Can I use any hard candy?
    Yes, you can use any type of hard candy, such as Jolly Ranchers, Life Savers, or even lollipops. Just make sure they are hard and can be crushed easily.

  • Why do the cookie edges get golden?
    The golden edges indicate that the cookies are baked properly. This adds a nice texture and flavor.

  • Can I make the dough ahead of time?
    Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.

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Stained Glass Cookies

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

These colorful Stained Glass Cookies are a delightful treat perfect for holidays or parties, featuring beautiful centers made from hard candies.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Assorted hard candies (like Jolly Ranchers) for the centers
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar together until creamy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Gradually add the flour mixture, mixing until just combined.
  6. Roll out the dough on a floured surface to about 1/4 inch thick.
  7. Use cookie cutters to cut shapes out of the dough, then use a smaller cutter to create a hole in the center of each cookie.
  8. Place the cookies on a baking sheet lined with parchment paper.
  9. Fill the center cutouts with crushed hard candies.
  10. Bake for 8-10 minutes, or until the edges are lightly golden.
  11. Let cool completely before removing the cookies from the baking sheet.
  12. Optional: Dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a freezer-safe container.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 30mg

Keywords: cookies, stained glass cookies, holiday treats, party snacks, baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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