Ingredients

½ cup unsalted butter (softened)

½ cup granulated sugar

¼ cup light brown sugar

1 tablespoon molasses

½ teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

¼ teaspoon salt

¾ teaspoon baking powder

20 hard candies (such as Jolly Ranchers)

1 cup powdered sugar

1 tablespoon light corn syrup

½ teaspoon vanilla extract (for icing)

1 tablespoon milk

Instructions

Step 1: In a stand mixer with the paddle attachment, or using an electric hand mixer in a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl sides as needed. Then beat in molasses, ½ teaspoon vanilla extract, and the egg until fully combined.

Step 2: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder. Add the dry ingredients to the butter mixture in three additions, stirring well after each to incorporate completely.

Step 3: Divide the dough into two pieces. Shape each into a 1-inch-thick disk, wrap tightly with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 2 days.

Step 4: Separate the hard candies by color and place each color into resealable plastic bags. Crush the candies into small pieces using a meat tenderizer, hammer, or rolling pin. Set aside.

Step 5: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

Step 6: Remove one disk of chilled dough. Roll it out between two sheets of parchment paper or on a floured surface to a ¼-inch thickness. Use cookie cutters to cut out shapes, then use smaller cutters or a paring knife to cut out smaller shapes in the centers of each cookie. Transfer cookies to the prepared baking sheets, spacing them at least 1 inch apart.

Step 7: Fill the small cut-out centers with the crushed candies, making sure to fill completely without overfilling. Remove any candy pieces stuck to the cookie surfaces.

Step 8: Bake for 7 to 9 minutes, until the cookie edges are lightly golden and set, and the candy centers have fully melted. Allow cookies to cool on the sheets for 10 to 15 minutes so the candy hardens and they can be removed easily. Transfer to a wire rack to cool completely.

Step 9: Repeat steps 6 to 8 with the remaining dough. You may reroll scraps up to two times to use all the dough.

Step 10: For optional decoration, whisk powdered sugar, corn syrup, ½ teaspoon vanilla extract, and milk in a bowl until smooth with the thickness of thick honey. Transfer the icing to a piping bag or resealable bag and snip a tiny tip.

Step 11: Pipe icing onto cooled cookies as desired. Let the icing set completely, about 30 minutes, before stacking or storing.

Tips & Variations

Use different colors of hard candies to create vibrant window effects. Sorting by color before crushing helps keep the centers clear and bright.

For extra flavor, add a pinch of cinnamon or ginger to the dough.

If you don’t have cookie cutters for the centers, a small knife works well for creating simple geometric shapes.

Try decorating with colored royal icing instead of the simple powdered sugar glaze for more intricate designs.

Storage

Store finished cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 10 days. To soften slightly before serving, let refrigerated cookies come to room temperature. Avoid freezing as it can affect the candy centers’ texture.

FAQs

Can I use other types of candies besides Jolly Ranchers?

Yes, any small hard candy that melts well works, but avoid candies with fillings or chocolate as they won’t create the transparent stained glass effect.

How do I prevent the melted candy from sticking to the baking sheets?

Line baking sheets with parchment paper or silicone baking mats to ensure the candy hardens without sticking. Allowing the cookies to cool completely on the sheets before transferring also helps.