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Stained Glass Window Sugar Cookies Recipe

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3.9 from 7 reviews

Stained Glass Window Sugar Cookies are beautiful, festive treats perfect for holidays and special occasions. This recipe features buttery sugar cookie layers filled with colorful melted hard candies that create a dazzling stained glass effect once baked. The dough is soft yet rolled thin for delicate cookies with a sparkling candy center that hardens to a glass-like finish.

Ingredients

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

For the Candy Filling and Topping

  • 15-20 unwrapped hard candies, such as Jolly Ranchers or Life Savers
  • 1 large egg white OR 2 Tablespoons (30ml) water
  • 1/3 cup (65g) coarse sugar or sprinkles

Instructions

  1. Combine Dry Ingredients. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside to combine evenly.
  2. Cream Butter and Sugar. Using a hand or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is completely smooth and creamy, about 3 minutes to achieve a light texture.
  3. Add Egg and Vanilla. Add the room temperature egg and pure vanilla extract to the butter-sugar mixture and continue beating on high speed until fully combined, about 1 minute. Scrape down the bowl sides and bottom as needed for even mixing.
  4. Incorporate Dry Ingredients. Pour the dry flour mixture into the wet ingredients and mix on low speed until combined. The dough will be soft but manageable; add an extra tablespoon of flour if too sticky.
  5. Divide and Roll Dough. Split the dough into two equal portions. On a lightly floured surface or parchment, roll each dough portion out to 1/8 to 1/4 inch thickness using a floured rolling pin. Ensure the dough is evenly rolled and not sticky.
  6. Layer and Chill Dough. Dust one rolled dough with flour, place parchment over it, then layer the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for at least 1-2 hours or up to 2 days for easier handling.
  7. Prepare Candy Filling. While the dough chills, crush the hard candies by color into fine pebble-sized bits using plastic bags and a rolling pin or mallet. Avoid powdery texture to prevent burning and achieve stained glass look.
  8. Preheat Oven and Prepare Baking Sheets. Set oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats to prevent sticking.
  9. Cut Cookie Shapes. Remove the chilled dough layers carefully. Using large cookie cutters, cut out your desired shapes. Then use smaller cutters to cut out center shapes. Re-roll scraps and continue cutting until all dough is used.
  10. Arrange Cookies. Place cookies spaced about 3 inches apart on prepared baking sheets. Use two hands for intricate shapes to preserve edges.
  11. Apply Egg Wash and Sprinkle Sugar. Lightly beat the egg white or water and brush over cookie tops. Sprinkle coarse sugar or sprinkles for sparkle and texture.
  12. Fill Centers with Crushed Candy. Fill the cut-out centers about 3/4 full with crushed candy—one color per cookie is recommended for best stained glass effect.
  13. Bake Cookies. Bake at 350°F (177°C) for 12-13 minutes or until candies have fully melted and cookie edges are lightly browned. Rotate sheets halfway if your oven has hot spots.
  14. Cool and Set Candy. Let cookies cool on the baking sheets about 15 minutes until the melted candy center is set. Transfer to wire racks to cool completely.
  15. Store Properly. Store cookies covered at room temperature up to 1 week or refrigerate up to 10 days for longer freshness.

Notes

  • If the dough is too sticky for rolling, add flour 1 tablespoon at a time to reach a manageable consistency.
  • Using parchment paper between dough layers prevents sticking and helps in rolling.
  • Crushing candies can be messy; use plastic bags to contain mess and keep candies from flying.
  • Use one candy color per cookie for a classic stained glass look or mix colors for a fun, spotty effect.
  • Allow cookies to cool fully on baking sheet first to let the candy centers harden and avoid cracking.

Find it online: https://cookedbygrace.com/stained-glass-window-sugar-cookies-recipe/