Description
Stained Glass Window Cookies are festive, colorful cookies featuring translucent candy centers that melt during baking to create a beautiful stained glass effect. These delightful cookies combine a soft molasses-infused dough with crunchy, colorful candy pieces in the middle, perfect for holiday celebrations or special occasions.
Ingredients
Scale
Cookie Dough
- 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
Candy Decoration
- 20 hard candies (such as Jolly Ranchers)
Icing (Optional)
- 1 cup powdered sugar
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Make the cookie dough: In a stand mixer with paddle attachment or a large bowl using an electric hand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed for about 2 minutes until light and fluffy. Scrape sides of the bowl, then beat in molasses, ½ teaspoon vanilla extract, and egg until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, salt, and baking powder. Add the dry ingredients to the butter mixture in three additions, stirring after each until fully incorporated.
- Chill the dough: Divide the dough into two equal pieces and shape each into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Prepare candies: Separate hard candies by color into resealable plastic bags. Crush them into small pieces using a meat tenderizer, hammer, or rolling pin. Set aside. Preheat oven to 375°F (190°C) and line two baking sheets with silicone mats or parchment paper.
- Roll out and cut dough: Remove one dough disk from refrigerator. Roll out between parchment sheets or on a floured surface to ¼-inch thickness. Use cookie cutters to cut shapes, then use smaller cutters or a knife to cut smaller shapes in the cookie centers to create windows. Transfer cookies to prepared baking sheets spaced about 1 inch apart.
- Fill window centers with candy: Spoon or sprinkle crushed candy pieces into the center cut-outs, filling completely but not overflowing. Remove any stray candy bits from cookie tops to avoid discoloration.
- Bake the cookies: Bake for 7 to 9 minutes, until cookie edges are set and lightly golden and the candy has melted completely. Allow cookies to cool on baking sheets for 10 to 15 minutes before transferring to a cooling rack to cool completely.
- Repeat with remaining dough: Repeat rolling, cutting, filling, and baking steps with remaining dough. Re-roll scraps up to two times.
- Optional icing decoration: Once cookies are cool, mix powdered sugar, corn syrup, ½ teaspoon vanilla extract, and milk in a bowl to form thick icing. Transfer icing to a piping bag and decorate cookies as desired. Allow icing to set for about 30 minutes before stacking.
- Storage: Store finished cookies in an airtight container at room temperature for up to 1 week or refrigerate for up to 10 days.
Notes
- Ensure candies are fully crushed for easier melting and more even stained glass effects.
- Use silicone mats or parchment paper to prevent sticking and facilitate removal of cookies.
- When rolling dough, chill well to make cutting easier and maintain cookie shape.
- You can customize cookie shapes and colors of candies used to fit a holiday or theme.
- Re-rolling dough scraps reduces waste and yields more cookies, but avoid overworking dough to keep cookies tender.
- Prep Time: 20 minutes
- Cook Time: 7 to 9 minutes per batch
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: stained glass window cookies, holiday cookies, molasses cookies, candy cookies, decorative cookies, festive cookies
