Description
These vibrant Stained Glass Cookies feature a delightful combination of buttery sugar cookie dough and colorful melted hard candy centers, perfect for festive occasions or holiday decorations. With a crisp edge and a stunning translucent candy window, they are both visually striking and delicious.
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 separate large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add in the egg, vanilla extract, and almond extract if using, mixing thoroughly and scraping down the sides as necessary. Gradually incorporate the dry ingredients into the wet, mixing just until combined to avoid overworking the dough. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator 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, organize your hard candies by color into separate ziplock bags. Use a rolling pin or meat mallet to crush the candies into small pieces—not too fine, but small enough to melt evenly. Set aside for later use.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. On a floured surface, roll out the chilled dough to about ¼-inch thickness. Using a large star-shaped cookie cutter or your preferred shape, cut out the cookies. Then, using a smaller cookie cutter of the same shape, cut out the centers of each cookie to create a window. Carefully transfer to prepared baking sheets.
- Fill the Centers: Spoon the crushed candy into each cookie center hole, filling completely but avoiding overfilling to ensure even melting and no overflow.
- Bake and Cool: Bake for 8-10 minutes until the cookie edges are lightly golden and the candy centers have fully melted. Allow the cookies to cool on the baking sheets for 5-10 minutes so the candy centers harden. Then, transfer the cookies to a wire rack to cool completely.
- Dust and Decorate: Once cooled, lightly dust the cookie edges with powdered sugar for a festive finish. If making holiday ornaments, poke a small hole at the top of each cookie while still warm using a straw, then thread ribbon or string through the hole after the cookies have cooled.
Notes
- Chilling the dough is essential for preventing the cookies from spreading too much while baking.
- Use separate bags to crush candies by color to avoid mixing colors in the stained glass centers.
- Be careful not to overfill the candy centers to prevent candy overflow onto the baking sheet.
- These cookies make beautiful edible decorations or gifts.
- Store cookies in an airtight container at room temperature to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
