Melt candies into sugar cookie frames in this stained glass cookie recipe. Create stunning treats that double as edible decorations.
BE PICTURED IN; CHARACTERIZED IN:
“Can we EAT this?” asked Andrew (age 5) in disbelief.
“What is inside?” asked Matthew (7).
“Rescuer. And Jolly Ranchers.”
“RESCUER? AND JOLLY RANCHER?”
It was like Santa Claus had just stuck his head up the chimney.
The boys, my young neighbors, dismembered and destroyed the ones they chose to eat. It was all I could do to keep her hands off the remaining cookies.
This recipe is a classic, originally from Yankee Magazine. The cookies also make beautiful Christmas decorations!
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Check out this recipe for stained glass cookies
Make sure window biscuits don’t stick
Using a silicone baking sheet is the best way to ensure the cookies don’t stick. However, if you only have parchment paper, just spritz a little non-stick cooking spray on your parchment and the candy slices won’t stick.
What candies make the best stained glass cookies?
- Funny ranchers
- Rescuer
- Clear Lollipops
- cinnamon slices
- Butterscotch candies
- Any clear candy
Are stained glass cookies hard to eat?
No! The candy layer is very thin and will become crispy and more fragile after cooling. You get the benefit of a skinny candy in a shortbread cookie!
More holiday cookies that wow
- Christmas Sugar Cookies
- Linzer cookies
- Holiday pinwheels
- Peppermint Meringue Cookies
- Chocolate Orange Shortbread
From the editors of Simply Recipes
Stained Glass Cookies
Recipe originally from Yankee Magazine.
ingredients
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1/2 cup (1 Floor) butter
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1/2 Cup white granulated sugar
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1/4 Cup Brown sugar
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1 tablespoon molasses
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1/2 teaspoon vanilla extract
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1 big egg
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2 cups flour
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1/4 teaspoon Salt
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3/4 teaspoon baking powder
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30 to 40 hard candies (e.g. Life Savers), preferably in multiple flavors/colors
method
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Preheat oven and prepare baking sheets:
Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
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Beat together the wet ingredients:
Using an electric mixer, cream together the butter and white and brown sugars, about 2 minutes. Beat in the molasses and vanilla extract. Add the egg and beat on medium speed until light and smooth.
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make dough:
In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients, one-third at a time, to the wet ingredients and mix until the flour is just incorporated.
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Cool dough:
Halve the dough and flatten into 2 discs. Wrap the slices in plastic wrap and refrigerate for at least an hour, or up to two days.
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Crush the candies:
Remove all plastic wrappers from the candies. Sort the candies by color and place them in separate plastic bags. Crush the candies with a hammer or rolling pin.
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Roll out the dough:
Place 1 of the dough discs between 2 large sheets of wax paper or parchment and use a rolling pin to roll out to an even thickness of 1/4 inch.
How a clever baker rolls cookie doughCONTINUE READING:
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Cut out shapes with cookie cutters:
Use cookie cutters to cut the dough into shapes. Transfer the cookies to a prepared baking sheet and space them about 1 inch apart.
Using a similarly shaped smaller cookie cutter or knife, cut shapes into the center of the cookies. (You can use the centers for extra dough.)
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Scatter the crushed candies into cookie centers:
Sprinkle the crushed candy into the empty center of the cookies and fill to the edges. Try to keep the candy in the centers. Any sugar stains that fall on the cookie will color the cookie.
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Poke holes when using for decorations:
If you plan to use the cookies as hanging decorations, poke a small hole in the top of each cookie before baking.
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Bake:
Bake at 375°F for 9 to 10 minutes. The candy should be bubbling and the cookies just beginning to brown. Remove the baking sheets from the oven and place on wire racks to cool.
Let the cookies cool on the pans for at least 10 minutes; Otherwise the candy seeds may separate from the batter. When the cookies are completely cool, remove and store in an airtight container.
String with ribbon if you want to hang as jewelry.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 70 | calories |
| 2g | Fat |
| 12g | carbohydrates |
| 1g | protein |
