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Stained Glass Cookies

These stained glass cookies are a delightful holiday treat with a colorful candy center, balancing taste and visual appeal perfectly.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easy creaming.
  • 1 cup granulated sugar Use high-quality sugar—organic if you can—for a cleaner taste.
  • 1 large egg Ensure it’s at room temperature for even mixing.
  • 1 teaspoon vanilla extract For a rich aroma and flavor, I recommend using pure vanilla extract over imitation.
  • 3 cups all-purpose flour Sift for a lighter dough; you can substitute half with almond flour for a nutty flavor.
  • 1 teaspoon baking powder Make sure it’s fresh for the best rise!
  • 1/2 teaspoon salt Balances the sweetness beautifully.
Candy Filling
  • assorted hard candies for filling Think Jolly Ranchers, Life Savers, or any colorful favorites—just crush them to ensure they melt beautifully!

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well-combined.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
  7. Cut out shapes using cookie cutters.
  8. For the 'stained glass' effect, cut out a smaller shape in the center of each cookie.
  9. Place crushed hard candies in the center of each cookie.
  10. Bake in the preheated oven for 8-10 minutes or until the edges are just golden.
  11. Allow cookies to cool completely on a wire rack.
  12. Enjoy your beautiful stained glass cookies!

Notes

Don’t rush the cooling. Ensure cookies cool completely before storing. You can prepare the dough in advance and refrigerate it for up to 3 days. If your cookies spread too much in the oven, try chilling the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.