My Easy Stained Glass Window Cookies Recipes

STAINED GLASS COOKIES

Steps:

• Roll out cookie dough between 2 sheets of wax paper at half inch thickness.
• Use a large cutter to cut out a piece and then, use a small cutter to cut out the center. Discard this little piece.
• Place the large hollow cookie on a cookie tray, lined with parchment paper.
• Add some crushed candy in the center and use a toothpick to spread it out evenly. Only fill halfway to prevent candy from overflowing.
• Bake at 350 degrees for 10-12 minutes or until edges are golden brown and candy is fully melted.
• Let cookies cool completely before removing them from the tray. Enjoy!

EASY STAINED GLASS HOLIDAY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place 2 to 3 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
• In large bowl, break up cookie dough. Mix in flour with spoon or hands, until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured work surface, roll dough 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 3-inch cookie cutter. With smaller cookie cutter (1 1/4 to 1 1/2 inches), cut out center of cookie.
• Place large cutouts 2 inches apart on cookie sheet. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
• Bake 6 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool about 10 minutes on cookie sheets or until candy is hardened. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown. Cool 2 minutes; remove to cooling rack to cool completely.

STAINED GLASS WINDOW SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
• Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
• Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
• If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
• Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
• Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
• Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.

STAINED GLASS WINDOW COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with foil.
• CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.
• CUT into desired shapes with 2½-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.
• BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store in airtight container.

STAINED GLASS WINDOW COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
• Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
• Preheat the oven to 350 F. Line two half sheet baking pans with silicone baking mats (I would not recommend parchment paper as the candy can stick to it).
• On a lightly floured surface, use a rolling pin to roll the dough out until it is 1/4-inch thick. Use a 3 or 4-inch cookie cutter to cut out cookie shapes, and a 1 or 1.5-inch cookie cutter to cut out the centers.
• Transfer the cookies onto the lined baking sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
• Sprinkle crushed candies into the cut out center of the cookies, filling them 3/4 full. If you fill them too much, the candy will melt out of the window and onto the cookies.
• Bake cookies for 10 minutes, until the edges start to turn golden brown, and the candy center is melted. Let the cookies set on the baking sheet for a few minutes for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

MY EASY STAINED GLASS WINDOW COOKIES

Steps:

• Preheat your oven to 325 and line baking sheets with non-stick foil.
• Cut dough in half; refrigerate one half.
• Sprinkle about one tablespoon of flour onto working surface and sprinkle additional flour over remaining half of dough.
• Roll out dough to 1/4 inch thickness, using additional flour as needed to prevent sticking.
• Cut into disired chapes with 2 1/2 inch cookie cutters.
• Transfter cookies to prepared baking sheets using a spatula, placing them about 2 inches apart.
• Cut out small shapes in cookie centers and spoon crushed candy into each center to fill holes.
• Using a toothpick; pierce a hole at top of shape if you plan on hanging them. Repeat with remaining dough.
• Place prepared cookies in the oven and bake for 8 to 10 minutes or until edges are light golden brown and candy has spread out.
• Remove from oven and cool on baking sheets for one minute; slide foiol with cookies to wire racks to cool completely. Store tightly covered.

STAINED GLASS WINDOW / LOLLIPOP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix all ingredients, excluding lollipops, to form dough.
• Roll out the dough on a lightly floured work surface.
• With a scalloped-edged cookie cutter, cut large circles from dough.
• Place the scalloped circles onto lined cookie sheets.
• With a small cookie cutter, cut out desired shape from the centers of each circle.
• Remove the dough and fill the shape with crushed lollipops.
• Bake for 10 minutes, or until the candy melts in the cookie centers.
• Allow to cool before removing from tray.