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Stained Glass Cookies (+ Video)
These Stained Glass Cookies are a classic holiday recipe with endless shape and filling options! Delicious buttery sugar cookies are cut into festive shapes and filled with your favorite candy. They’re perfect as decorations as well as DIY gift ideas!
Servings: 30 cookies
- 20 Jolly Rancher candies or other hard candies such as Life Savers*
- 1 cup unsalted butter softened
- 1 oz cream cheese softened
- 3/4 cup sugar
- 2 egg yolks
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour plus more for dusting
Make Sugar Cookie Dough:
Using a stand mixer or hand mixer, beat the softened butter, cream cheese, and sugar together on medium speed until fluffy (about 2 minutes).
Add egg yolk and vanilla, beat until combined (about 1-2 minutes).
Gradually add the flour and beat on low speed until just combined (2 minutes).
Using your hands, gather the dough into a ball and flatten to a 1-inch thick disk.
Wrap in plastic wrap and chill for 30-60 minutes or as long as 1 day.
Remove from the fridge. Unwrap and place it on a lightly floured surface.
Roll out the dough evenly until it is approximately 1/8-inch thick. Use cookie cutters to cut out your desired shapes (You can re-roll the leftover dough as needed and re-cut. )
Make Stained Glass Cookies:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Unwrap the hard candies. Place each color into a separate ziplock bag, seal and crush into small pieces* by pounding gently with a rolling pin.
Transfer the cut cookie dough to a parchment-lined baking sheet. Bake for 6 minutes and remove from the oven.
Fill the centers of the cookies with crushed candies so they’re full in the center but not overflowing (remember the candies will shrink when baked). You can use a single color or combination for each cookie.
Bake for another 4-5 minutes until the candy has melted.
Let the cookies cool on the baking sheet until the candies have hardened completely.
- *Don’t crush your candies into powder, or they won’t melt properly.
- You can store these cookies at room temperature for 2-3 days. Make sure to store them in a single layer or place parchment in between layers to prevent them from sticking.
Calories: 132kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 7mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 250IU | Calcium: 3mg | Iron: 0.4mg