Why You’ll Love Stained Glass Cookies Recipe

I like this recipe because it combines simple sugar cookie dough with a fun decorative twist. I enjoy how the cookies feel perfect for holidays, gifting, or special occasions, and I appreciate that the dough can be made ahead and chilled, making the process easy to manage.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
8 to 10 colorful hard candies, such as Jolly Ranchers
1 egg white, whisked, for brushing onto the cookies (optional)
White crystal sprinkles or coarse sugar, optional

Directions

I begin by sifting the flour, baking powder, cinnamon, and salt into a large bowl and setting it aside.

In a stand mixer fitted with the paddle attachment, I beat the butter and sugar together until light and fluffy, stopping to scrape down the sides as needed. I add the egg, vanilla extract, and almond extract and mix until fully incorporated.

I add the dry ingredients to the mixer and mix on low speed until combined. If the dough feels too sticky, I add a small amount of flour until it’s soft but manageable.

I divide the dough into two portions. On lightly floured parchment paper, I roll each portion out to about ¼-inch thickness and place them on baking trays. I refrigerate the dough for at least 3 hours or overnight.

While the dough chills, I separate the hard candies by color, place them in plastic bags, and crush them into small crystal pieces.

Once chilled, I preheat the oven to 375°F. I cut out cookie shapes using a large cutter, then cut out the centers with a smaller cutter to create windows. I transfer the cookies to parchment-lined baking sheets.

I fill each cookie center about three-quarters full with crushed candy. If using, I brush the tops with egg white and sprinkle with crystal sugar. I bake the cookies for 8 to 10 minutes until the edges are lightly golden.

I let the cookies cool on the baking sheet until the candy sets, then transfer them to a cooling rack to finish cooling before serving.

Servings and Timing

I make about 30 cookies from this recipe. The prep time takes around 30 minutes, baking takes about 10 minutes per batch, and chilling and cooling add roughly 3 hours and 20 minutes, for a total time of about 4 hours.

Variations

I sometimes mix different candy colors in one cookie for a stained-glass effect. When I want a stronger flavor, I slightly increase the almond extract. I also enjoy using different cookie cutter shapes for holidays and themed events.

Storage/Reheating

I store these cookies in a single layer in an airtight container at room temperature for up to 5 days. I avoid stacking them to keep the candy centers clear and unbroken. I don’t reheat these cookies, as they’re best enjoyed at room temperature.

FAQs

What makes these cookies “stained glass”?

I use crushed hard candy that melts into clear, colorful centers resembling stained glass.

Can I make the dough ahead of time?

I often prepare and chill the dough overnight to save time.

What candies work best?

I use hard candies that melt smoothly and hold bright color.

Do I need to chill the dough?

I always chill it to make cutting clean shapes easier.

Why shouldn’t the candy be crushed too finely?

I keep it chunky so it melts evenly without burning.

Can I skip the egg white topping?

I skip it sometimes, but it helps the sprinkles stick nicely.

Do these cookies spread a lot?

I find they hold their shape well when the dough is properly chilled.

Can kids help make these?

I enjoy letting kids help crush candies and choose colors.

Why did my candy bubble?

I notice bubbling happens if the oven runs too hot.

Are these good for gifting?

I love gifting them because they look festive and impressive.

Conclusion

I enjoy making stained glass cookies because they combine a classic sugar cookie flavor with a beautiful presentation. The colorful centers and crisp, buttery texture make them a standout treat that’s just as fun to make as it is to serve.