Stained glass window cookies are rolled out sugar cookies with an open space that has crushed hard candy inside. When the cookie bakes in the oven, the candy melts and gives it that stained glass window effect.
It is the last and final day of the cookie-bake off and let me tell you all, I'm already sugared out! I think after Christmas is over, I'll go on a sugar-free cleanse for the next couple of weeks. I've only made 3 cookies and I had a whole list planned out but I think I'm just going to stop here. I'm just going to make a goal from now on to find 3 new Christmas cookie recipes to try each year.
Meh, I struggle with cookie decorating and I'm still struggling to figure out my oven at my new house. Sorry if these cookies aren't up to par with the other beautiful pictures I've seen floating around online. I probably should appear on that show Nailed It. At least I tried. If you want a good laugh go to Pinterest right now and do a search for "stained glass window cookies" and then compare those pictures to mine. Pretty funny stuff.
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Ingredients for Cookies
- 2 ½ cups all-purpose flour (about 11 ¼ ounces)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 10 tablespoon butter, softened
- 1 ½ teaspoons vanilla extract
- 2 large egg whites
- 36 pieces assorted brightly colored hard candies like Jolly Ranchers
How do you make Stained Glass Window Cookies?
- To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 ½ teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
- Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a ¼-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
- Preheat oven to 375°.
- Dust your work surface with flour and the 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 36 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
- Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
- Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.
Baking Equipment
These are common baking tools every baker should have during the Holidays.
Rectangle Steel Sheet Pan - No matter what you're making, the durable non-stick and scratch-resistant coating on our cake pans allows your food to slide or pop out easily, making cleanup almost effortless. Non-stick bakeware sets are a must-have for busy cooks
Glass Mixing Bowls - This set includes different sized glass bowls for all your baking and mixing needs.
Cooling Racks - For those who love to bake but have limited space, this three-tiered Wilton cooling rack just solved that problem; cool batches of cookies, cake layers or countless finger foods all at once without sacrificing counter space
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
Please Let Me Know What You Think!
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I would love to see your creations on Pinterest. Upload them and leave a comment on my Pinterest page! Are you on Instagram? Follow along and TAG US @recipediariesww
Stained Glass Window Cookies
- Cook Time: 3 hrs
- Total Time: 3 hrs
- Yield: 3 dozen 1x
Description
Stained glass window cookies are rolled out sugar cookies with an open space that has crushed hard candy inside. When the cookie bakes in the oven, the candy melts and gives it that stained glass window effect.
Ingredients
2 ½ cups all-purpose flour (about 11 ¼ ounces)
½ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
10 tablespoon butter, softened
1 ½ teaspoons vanilla extract
2 large egg whites
36 pieces assorted brightly colored hard candies like Jolly Ranchers
Instructions
- To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 ½ teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
- Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a ¼-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
- Preheat oven to 375°.
- Dust your work surface with flour and the 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 36 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
- Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
- Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.
Notes
myWW: Blue: 5; Green: 5; Purple: 5
- Category: Stained Glass Window Cookies
- Method: Bake
Nutrition
- Serving Size: 1 stained glass window cookie
- Calories: 229
- Sugar: 14
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
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