Need a showstopping Christmas cookie? These easy Stained Glass Cookies are a timeless favorite made from buttery sugar cookie dough and crushed hard candy. They look like little jewel windows and taste delightful—soft and tender with a hint of shortbread crispness around the edges.
The Most Enchanting Cookie Recipe!
These stained glass cookies strike the perfect balance between festive and simple. They’re easy enough for a busy afternoon of holiday baking, yet impressive enough to earn compliments. Each cookie is cut with a central window filled with melted hard candy that sets into a translucent, candy-glass pane. The centers are chewy and sweet while the cookie itself is a buttery, slightly spiced sugar cookie.
What Do I Need to Make Stained Glass Cookies?
The dough is a classic roll-and-cut sugar cookie with a touch of almond extract and cinnamon for warm, holiday flavor. For the panes, use colorful translucent hard candies.
- Flour: All-purpose flour works well; you can use a gluten-free 1:1 blend if needed.
- Baking powder: A small amount to lighten the dough.
- Cinnamon: Optional, but it adds a cozy warmth.
- Salt
- Butter: Unsalted and at room temperature.
- Sugar: Granulated sugar; raw sugar may be substituted.
- Egg: One large egg at room temperature.
- Vanilla and almond extract: Pure extracts give the best flavor.
- Hard candies: About 8–10 colorful hard candies, crushed into small pieces for the stained glass centers.
- Egg white and sprinkles (optional): A brushed egg white and coarse sugar or crystal sprinkles add sparkle.
The Best Hard Candies to Use
Most translucent hard candies work well, including candy canes if you crush them. Opaque candies won’t create the same window effect, so choose translucent options for the brightest colors.
How to Make These Colorful Cookies
Making stained glass cookies is a fun, hands-on process. Follow these steps for beautiful results:
- Sift the dry ingredients. Combine flour, baking powder, cinnamon, and salt in a bowl and set aside.
- Cream butter and sugar. In a stand mixer with the paddle attachment, beat butter and sugar until light and fluffy. Add the egg, vanilla, and almond extract and mix until smooth.
- Mix wet and dry ingredients. Add the sifted dry ingredients on low speed and mix until the dough is soft and cohesive. If it’s too sticky, add flour ½ tablespoon at a time.
- Chill and roll the dough. Divide the dough in half and roll each portion between sheets of parchment to about 1/4-inch thickness. Chill on baking sheets for at least three hours or overnight.
- Crush the candies. Sort candies by color and place each color in a separate bag. Crush into small crystals using a rolling pin or mallet—avoid powder.
- Cut the cookies. Preheat the oven to 375°F. Use a larger cutter for the cookie shape, then a smaller cutter to remove the center window. Re-roll scraps as needed, chilling again if the dough gets too soft.
- Fill the centers. Place cookies on parchment-lined baking sheets and spoon crushed candy into each window about 75% full so the candy melts and levels without overflowing.
- Optional decoration. Brush tops with whisked egg white and sprinkle coarse sugar or crystal sprinkles if desired.
- Bake and cool. Bake 8–10 minutes until edges are lightly golden. Let cookies cool on the baking sheet 10–15 minutes so the candy centers set, then transfer to a rack to finish cooling.
Top Tips for the Prettiest Cookies
A few simple tips will ensure your cookies hold their shape and the candy sets perfectly:
- Two cutters: Use two cookie cutters—one larger for the cookie and one smaller for the window; a sharp knife works in a pinch.
- Fill sparingly: Fill windows about 75% full. Too much candy can bubble over and run out during baking.
- Chill well: Thorough chilling prevents spreading, keeping crisp shapes and clean windows.
My Favorite Variation Ideas
You can easily customize these cookies by changing the dough or the candy colors:
- Alternate doughs: Any sturdy roll-and-cut dough works, including gingerbread for a seasonal twist.
- Butterscotch windows: Crushed butterscotch candies give a warm amber color and buttery flavor.
- Omit almond: For a classic sugar cookie flavor, skip the almond extract and increase the vanilla.
- Add spices: Extra cinnamon or a pinch of nutmeg makes the cookies cozier for winter.
Can I Make Cookies in Advance?
Yes. You can bake these cookies ahead of time and store them as described below. The dough also freezes well: wrap in freezer bags for up to one month, thaw overnight in the refrigerator, then roll and bake.
How to Store Stained Glass Cookies
- Store at room temperature in airtight containers for 5–7 days.
- Refrigerate in airtight containers for up to 10 days.
- Freeze layers of cookies separated with parchment or wax paper in airtight containers for up to three months.
Stained Glass Cookies
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 8 to 10 colorful hard candies, such as translucent fruit-flavored candies
- 1 egg white, whisked, for brushing (optional)
- White crystal sprinkles or coarse sugar (optional)
Instructions
- Sift the flour, baking powder, cinnamon, and salt into a large bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl as needed.
- Add the egg, vanilla, and almond extract and mix until fully incorporated, about 1 minute.
- Add the dry ingredients and mix on low until combined, about 2–3 minutes. The dough should be soft but not overly sticky. Add small amounts of flour if needed.
- Divide the dough in two. Roll each portion between lightly floured parchment sheets to ¼-inch thickness and transfer on trays to chill at least three hours or overnight.
- While the dough chills, separate candies by color into bags and crush into small crystals with a rolling pin or mallet.
- Preheat oven to 375°F. Cut cookies with a large cutter, then cut a smaller center window. Re-roll scraps as needed, chilling if the dough softens.
- Place cookies on parchment-lined sheets 2–3 inches apart. Fill each window about 75% full with crushed candy.
- Brush with egg white and sprinkle sugar if using.
- Bake 8–10 minutes until edges are lightly golden. Cool on the sheet 10–15 minutes until candy centers set, then transfer to a rack to finish cooling.
Nutrition
Nutrition info is an estimate and provided as a courtesy. Values may vary with ingredients and tools used.
More Christmas Cookie Recipes
- Red Velvet Crinkle Cookies
- Hot Chocolate Sugar Cookies
- Candy Cane Cookies