Description
These Stained Glass Cookies are a festive and colorful treat perfect for holidays and special occasions. Featuring a buttery sugar cookie base with a unique stained glass center made from melted hard candies, these cookies are as beautiful as they are delicious. Fun to make and delightful to eat, they also double as charming edible ornaments when adorned with a ribbon.
Ingredients
Scale
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract for a twist)
- ½ teaspoon almond extract (optional)
For the Stained Glass:
- Assorted hard candies (like Jolly Ranchers or Life Savers), separated by color and crushed
For Decorating:
- Powdered sugar (for dusting)
- Ribbon or string (if hanging as ornaments)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and almond extract (if using), scraping down the sides to combine fully. Gradually add the flour mixture until the dough just comes together—avoid overmixing. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days to help the cookies hold their shape during baking.
- Prepare the Candies: While the dough chills, separate hard candies by color into ziplock bags. Crush them into small pieces using a rolling pin or meat mallet, ensuring they are not too fine or chunky. Set aside.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. On a floured surface, roll the chilled dough to ¼-inch thickness. Using a large star-shaped cookie cutter (or your preferred shape), cut out the cookies, then use a smaller cutter of the same shape to cut out the centers. Transfer cookies to baking sheets and spoon crushed candies into the centers, filling holes completely but not overfilling.
- Bake and Cool: Bake cookies for 8-10 minutes until edges are lightly golden and candy centers have melted. Cool cookies on baking sheets for 5-10 minutes to allow candy centers to harden, then transfer to wire racks to cool completely.
- Dust and Decorate: Once completely cooled, dust edges lightly with powdered sugar for a festive look. If making ornaments, poke a small hole at the top of each cookie with a straw while warm, then thread ribbon or string through the hole after cooling.
Notes
- Chilling the dough is important for cookies to hold their shape and avoid spreading during baking.
- Use separate colors of candies to create vibrant stained glass centers.
- Be careful not to overfill the cookie centers with crushed candy to prevent spilling during baking.
- Allow cookies to cool sufficiently so the candy centers harden; otherwise, they may be sticky or fragile.
- If hanging as ornaments, handle cookies gently to avoid breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
