Nothing quite captures the magic of the holidays like these shimmering, gem-like treats. This Stained Glass Cookie Recipe is not just about baking cookies, it’s about creating edible art that sparkles and delights. They’re as fun to make as they are to eat, and I’m excited to walk you through it.
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Why You'll Love This Recipe
Making stained glass cookies is one of those joyful traditions that brings out your inner artist, plus the end result is something truly special to share. I’ve found that this recipe blends simple ingredients with a show-stopping final look that never fails to impress guests.
- Visual WOW factor: Each cookie has a colorful, translucent “stained glass” center that catches the light beautifully.
- Simple pantry ingredients: You probably have everything you need; no fancy special stuff necessary.
- Kid-friendly creativity: This recipe is perfect for involving kids in baking and decorating activities.
- Perfect for holidays & gifts: These cookies make amazing edible gifts or festive decorations on your cookie platter.
Ingredients & Why They Work
This recipe combines buttery cookie dough with crunchy, melted candy centers that mimic stained glass perfectly. Choosing the right ingredients is key to balance flavor, texture, and that gorgeous glossy finish.
- Unsalted Butter: Softened for easy creaming with sugar—gives your cookies that tender, rich texture.
- Granulated Sugar: Sweetens and helps create a nice crackly surface on the cookie dough.
- Eggs: Bind everything together for a cohesive dough that’s easy to roll and cut.
- Vanilla Extract: Adds warm flavor depth without overpowering the candy centers.
- Salt: Balances sweetness and enhances other flavors.
- All-Purpose Flour: The sturdy base that holds the cookie shape without spreading too much.
- Coarse Sparkling Sugar: Pressed on top for an extra touch of sparkle and crunch.
- Crushed Hard Candies (Jolly Ranchers or Lifesavers): This is the star ingredient that melts into the signature stained glass effect. Crushing them to the right texture—for me, kind of like coarse sand—is essential!
Make It Your Way
I've played around with different candies and cookie shapes over the years, and it’s fun to put your own spin on this stained glass cookie recipe. You can customize colors to fit any holiday theme or personal style. Don’t be afraid to experiment!
- Variation: One year I used cherry Lifesavers for a beautiful ruby red effect—and my kids loved the subtle fruity scent while baking. You can also try using a mix of colors or just one shade for a more uniform look.
- Dietary tweaks: For a gluten-free version, I’ve had good results substituting a 1:1 gluten-free flour blend—just watch the dough consistency carefully so it doesn’t get too crumbly.
- Seasonal fun: Around Christmas, I love cutting the dough into stars or snowflakes, but Valentine’s Day hearts or Halloween pumpkins work brilliantly too.
Step-by-Step: How I Make Stained Glass Cookie Recipe
Step 1: Cream and Mix Your Dough
I start by beating the softened butter and sugar together until it’s smooth and creamy, usually about two minutes. This step is crucial for a tender cookie. Then I add the eggs one by one, mixing well after each, followed by vanilla and salt. The flour goes in last—slowly so the dough doesn’t get tough.
Step 2: Chill the Dough Thoroughly
Once mixed, I shape the dough into a disc, wrap it tightly in plastic wrap, and chill it for at least an hour. This helps the dough firm up for cleaner cuts and prevents spreading during baking. Chilling overnight works even better if you have time.
Step 3: Roll and Cut Your Cookies
With chilled dough, roll it into a rectangle about ½ inch thick. Use a large 4-inch star cutter (or your chosen shape) to cut out cookies, placing them on a lined baking sheet with a little space between. Using a smaller 2-inch star cutter, cut out the centers to make “windows.” For me, patience is key—take your time cutting and re-rolling until you’ve used all the dough.
Step 4: Add Sparkle and Chill Again
Sprinkle coarse sparkling sugar on the tops—this adds a wonderful crunch and shine once baked. Then, back in the fridge for about 20 minutes before baking. This extra chilling step really helps keep the cookie shape crisp.
Step 5: Fill Windows with Crushed Candy
Remove cookies from the fridge and fill the cutouts about two-thirds full with your crushed hard candy. I find using a toothpick to gently spread the candy into the corners helps the “glass” melt evenly without overflowing during baking.
Step 6: Bake and Cool
Bake in a 350°F oven for 10-12 minutes until the cookies turn a light golden brown and the candy centers fully melt into their stained glass finish. Cooling completely on the pan helps the candy harden perfectly before handling.
Top Tip
Over the years, I’ve learned a few trusty tips that make all the difference when making stained glass cookies. These little tricks help me get a consistent and stunning result every single time.
- Candy Crushing: Use a resealable plastic bag and a meat mallet or rolling pin to crush candies into coarse sand—too fine and the candy burns, too chunky and it won't melt properly.
- Filling Amount: Only fill the cutout ⅔ full; this keeps the candy from spilling over as it melts, which can ruin the cookie edges.
- Chill, Chill, Chill: Chilling the dough before and after cutting helps maintain the cookie’s shape and prevents spreading during baking.
- Work Quickly: Especially in warmer weather, keep dough chilled and work swiftly so it doesn’t get too soft or sticky.
How to Serve Stained Glass Cookie Recipe
Garnishes
For an extra festive touch, I sometimes add a light dusting of powdered sugar just before serving—it looks like a delicate snowfall on the sparkling surface. A drizzle of white chocolate can also work beautifully if you want an elegant touch.
Side Dishes
I love pairing these vibrant cookies with a warm cup of spiced tea or a glass of creamy eggnog during the holidays. They also accompany hot cocoa perfectly for cozy nights in.
Creative Ways to Present
I’ve gifted these cookies in simple clear cellophane bags tied with colorful ribbons, which immediately shows off their jewel-like centers. For parties, I arrange them on a mirrored tray to bounce light and maximize their sparkle—that never fails to wow guests!
Make Ahead and Storage
Storing Leftovers
Keep your stained glass cookies fresh by storing them in a single layer in an airtight container at room temperature. I find layering with parchment paper prevents sticking, and they usually stay perfect for up to two days.
Freezing
If you want to make these ahead, the dough freezes well wrapped tightly in plastic wrap and foil. I thaw it in the fridge overnight before rolling and cutting. Already baked cookies don’t freeze as well because the candy centers can become sticky, so I recommend baking fresh.
Reheating
I usually enjoy stained glass cookies as-is, but if you want to warm them slightly, a few seconds in the microwave softens the candy without melting it again. Just be careful not to overheat or the design may lose its shape.
Frequently Asked Questions:
Yes, most hard candies like Jolly Ranchers or Lifesavers work great. Just be sure to crush them to a coarse texture to ensure even melting without burning.
Chilling the dough after mixing and then again after cutting helps keep the cookie shape intact during baking and prevents spreading, which is key for those crisp edges and clean ‘stained glass’ windows.
Fill the cookie cutouts only about two-thirds full with the crushed candy, and use a toothpick to spread it evenly. This helps avoid overflow and keeps the edges neat.
Absolutely! While classic stars and hearts are common, you can get creative with any cookie cutter shape that has a large center area for the candy window. Think snowflakes, pumpkins, or even geometric shapes.
Final Thoughts
This Stained Glass Cookie Recipe has become one of my favorite festive traditions because it combines the fun of baking with that wow factor that lights up a room. Whether it’s your first time or you’ve made them before, give this recipe a try and watch how it brings a little sparkle to your kitchen and your table—your friends and family will thank you for it!
Print
Stained Glass Cookie Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 52 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these charming Stained Glass Cookies, perfect for festive occasions or any time you want a sweet treat with a colorful twist. These buttery cookies feature a crisp star-shaped design with vibrant, melted candy centers that resemble stained glass.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 ¼ teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all purpose flour
Decorations
- ⅔ cup coarse sparkling sugar
- ½ cup crushed hard candies (Jolly Ranchers or Lifesavers work great)
Instructions
- Mix Butter and Sugar: In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Add Vanilla, Salt, and Flour: Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
- Chill Dough: Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a nonstick baking mat.
- Divide and Roll Dough: Divide the dough in half. Re-wrap one half and place in the fridge. Roll the remaining dough into a ½ inch thick rectangle.
- Cut Cookie Shapes: Using a 4 inch star shaped cookie cutter, cut out as many shapes as possible. Place stars 1 inch apart on the baking sheet. Use a 2 inch star cookie cutter to cut out windows from each cookie.
- Re-roll and Repeat: Re-roll scraps and repeat until the baking sheet is filled.
- Add Sparkling Sugar: Gently press coarse sparkling sugar into the tops of the cookies.
- Chill Cookies: Chill the prepared cookies on the baking sheet in the refrigerator for 20 minutes.
- Add Crushed Candy: Remove cookies from the fridge. Fill each cut-out center about ⅔ full with crushed candy, using a toothpick to nudge candy into crevices.
- Bake Cookies: Bake for 12 minutes or until cookies are lightly golden and candy has melted and filled the centers.
- Cool and Store: Allow cookies to cool completely. Repeat the process with the remaining dough. Store cookies covered in a single layer for up to 2 days.
Notes
- Separate hard candies by color before crushing for clear, vibrant glass effect.
- Crush candy into coarse pieces similar to sand or small pebbles to avoid over caramelizing or burning.
- Fill the cookie centers only about ⅔ full to prevent candy overflow while baking.
- Use a toothpick to carefully nudge crushed candy into all corners of the cutouts.
- Cookies are best enjoyed within two days when stored covered in a single layer to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
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