Stained Glass Cookies

Stained Glass Cookies

Updated Dec. 6, 2024

Recipe Details

• Total Time: About 3 hours (10 minutes prep + 50 minutes baking + 2 hours chilling; overnight chilling optional)

• Prep Time: 10 minutes

• Cook Time: 50 minutes (plus 2 hours chilling)

• Servings: ~24–30 cookies (depending on cutter size)

Ingredients

For the cookie dough:

• ½ cup (113g) unsalted butter, softened to room temperature

• ½ cup (100g) granulated sugar

• ¼ cup (30g) powdered sugar

• ¾ teaspoon kosher salt (e.g., Diamond Crystal)

• 1 large egg + 1 egg yolk

• 1 tablespoon vanilla extract

• ½ teaspoon baking powder

• 2 cups (260g) all-purpose flour, plus extra for rolling

• ½ cup crushed hard candies (e.g., Jolly Ranchers, or substitute with gummy candies like Haribo or premium brands for softer texture)

Preparation Instructions

Step 1: Cream the Butter and Sugars

In a large mixing bowl, combine softened butter, granulated sugar, powdered sugar, and salt. Using an electric mixer, beat on medium-high speed (6–7 on a 10-speed mixer) for 3 minutes until light and fluffy. The mixture should be pale, with sugar fully dissolved into the butter, and no gritty sugar granules remaining.

Step 2: Incorporate Eggs, Vanilla, and Flour

Add the whole egg, egg yolk, and vanilla extract. Mix on low speed for 1 minute until just combined. Scrape down the bowl with a spatula, then add baking powder and mix on low for 30 seconds to distribute evenly. With the mixer still on low, gradually add the flour in batches, mixing just until incorporated (do not overmix—the dough will be thick and slightly sticky but manageable). Gather the dough into a smooth, round ball, pat into a ½-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to overnight) to firm up.

Step 3: Preheat Oven and Prepare Baking Sheets

When the dough is chilled, preheat the oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper. Position racks in the top and bottom thirds of the oven for even heat distribution.

Step 4: Roll and Cut the Dough

Working with half the dough at a time (keep the other half refrigerated), dust a clean, floured surface with all-purpose flour. Roll the dough to a uniform ¼-inch thickness using a rolling pin, ensuring even thickness (use a ruler to check). Use cookie cutters to cut shapes (e.g., snowflakes, stars, or circles) from the dough. Transfer cutouts to the prepared baking sheets with a thin spatula, spacing 1 inch apart.

Optional Center Cutout: Use a smaller cutter (e.g., 1-inch circle for a star center, or ½-inch for a smaller shape) to cut out the center of each cookie. If the dough becomes too soft to handle, refrigerate for 5–10 minutes to firm up before continuing.

Step 5: Reroll and Recut Scraps

Gather dough scraps, press into a ½-inch disk, wrap, and refrigerate. Roll out the remaining half of the chilled dough and repeat the cutting process. Combine all scraps, press into a disk, and refrigerate for 5 minutes if needed. Reroll and cut the final batch, filling any gaps on the baking sheets. Discard leftover scraps.

Step 6: Fill and Bake the Cookies

Fill each cutout (or center) with crushed candies until level but not overflowing (crushed candies will spread during baking). Place the baking sheets on the oven racks (one on top third, one on bottom third) and bake for 12–14 minutes, rotating the sheets halfway through to ensure even browning.

Post-Baking Tip: If candy centers develop large bubbles, immediately use a skewer to gently stir the molten candy into a smooth layer. This prevents "bubble pits" in the final cookie.

Step 7: Cool and Store

Transfer baking sheets to a wire rack and let cookies cool completely (15–20 minutes). For best texture, store in an airtight container at room temperature for up to 3 days. Humid environments may cause candy centers to soften; if needed, re-crisp by baking at 300°F (149°C) for 5 minutes.

Candy Crushing Tips

To crush candies: Unwrap, separate by color, and place in resealable plastic bags. Use a rolling pin or mallet to crush into fine, even pieces (avoid dusting the bag with flour—just crush directly). For a softer, chewier center, substitute hard candies with gummy candies (e.g., Jolly Rancher gummies, Haribo, or premium brands like Sprouts organic gummies).

Reader Feedback

• Texture Concerns: One reader worried about hard candy centers: "I would worry about a very hard candy center when biting into an otherwise easy-to-bite cookie. Wouldn’t seem like a welcoming mix of textures."

Response: Gummy candies (e.g., Jolly Rancher Gummies or Haribo Goldbears) produce a chewy, melt-in-the-mouth center without excessive hardness.

• Gummy Success Story: "I used gummy bears instead of Jolly Ranchers and they were sooo good. I used a higher-end one from Sprouts."

Another success: "I used gummy sharks (blue and white) for snowflake cookies, melting them for 2.5 minutes. They won ‘Most Creative’ at a holiday party! The kids loved them."

• Color Control: "I have no idea how you got such clear individual colors. I put different colors around the edges and they still bled together into one homogeneous color."

Tip: Separate candy colors into distinct fillings (e.g., red in one cutout, blue in another) with a 1-inch gap between colors to prevent bleeding.

• Taste Warning: "Wow, these are really fun looking but really not good tasting haha"

Note: Balance sweetness by reducing sugar to ¼ cup total (adjust per preference).

Final Notes

Stained glass cookies are a visual showstopper, but texture and sweetness depend heavily on candy choice. For balanced flavor, mix 70% hard candy (crushed) for structure and 30% gummy for chew. Adjust baking time slightly for larger cutouts (up to 16 minutes) to ensure centers are fully set. Enjoy!