Name: Stained Glass Sugar Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cups unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 ½ cups all purpose flour (spooned and leveled); 1 teaspoon baking powder; ½ teaspoon kosher salt; 8-10 colored hard candies (like Jolly Ranchers) in colors of your choice; Optional clear glass filling:; 1 cup isomalt crystals; Fresh rosemary sprigs (small, for decoration); Dried cranberries; Pink peppercorns or red pearl sprinkles

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Introduction

Stained Glass Sugar Cookies are a festive twist on a classic treat, featuring colorful melted candy centers that sparkle like stained glass. Perfect for holiday decorating and gifting, these cookies combine buttery dough with vibrant candy or clear isomalt for a beautiful effect.

A collection of Christmas-themed cookies arranged on a white marbled surface. The cookies include round shapes with cut-out centers filled with translucent colored candy in blue, green, and red, some tied with red and white twisted strings through small holes. Oval cookies have clear centers decorated with small green pine needle sprigs and three red berry-like decorations. Snowflake and star-shaped cookies are adorned with white icing in detailed patterns, and the creamy golden cookie dough has a smooth texture. The cookies are layered slightly on top of each other, creating a festive and charming display. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
½ teaspoon kosher salt
8-10 colored hard candies (like Jolly Ranchers) in colors of your choice
Optional (for the clear glass version): 1 cup isomalt crystals, fresh rosemary and dried cranberries, pink peppercorns or red pearl sprinkles

Instructions

Step 1: Add butter, sugar, and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed until light and fluffy, about 3 minutes.
Step 2: Add eggs one at a time, mixing just until combined after each addition.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Add dry ingredients to the wet ingredients in 3-4 batches, mixing until the dough comes together. Cover and chill in the refrigerator for 30 minutes.
Step 5: Preheat the oven to 350°F and line two sheet pans with parchment paper.
Step 6: Divide the dough in half. On a floured surface, roll out half the dough into a ¼-inch thick rectangle. Cut out desired shapes, then cut smaller shapes from the centers to create a window. If making ornaments, pierce a hole at the top of each cookie with a skewer.
Step 7: Choose either the hard candy or isomalt filling method to fill the cookie centers.
Step 8 (Hard Candy Method): Separate hard candies by color and crush them into fine pieces using a plastic bag and rolling pin or a small food processor.
Step 9: Place cutouts on the baking sheet 1-2 inches apart. Fill each center cavity about ¾ full with the crushed candy.
Step 10: Bake for about 8 minutes until the bottoms are lightly browned and the candy is melted. Watch closely to prevent burning. Let cookies cool on the baking sheet to set. For ornaments, reinforce the hole with a skewer while warm.
Step 11 (Isomalt Method): Place cutouts on the baking sheet and bake for about 8 minutes until lightly browned. Cool 2 minutes on the pan, then transfer to a cooling rack until completely cool. Reinforce ornament holes if needed.
Step 12: Prepare decorations (rosemary sprigs, dried cranberries, peppercorns, sprinkles).
Step 13: In a small, heavy-bottomed saucepan, melt the isomalt crystals over medium-high heat without stirring, gently swirling to melt evenly, about 5 minutes. Remove from heat and let bubbles settle.
Step 14: Carefully pour melted isomalt into each cookie cavity, filling it. Work in small batches to allow adding decorations before it sets.
Step 15: Use tweezers or a skewer to arrange rosemary and dried cranberries inside the isomalt. Ensure rosemary touches the isomalt to avoid browning. Repeat for all cookies.
Step 16: Allow isomalt to set for about 10 minutes. If it starts to harden while still in the pan, remelt gently over medium heat.
Step 17: For ornaments, thread twine through each cookie hole and tie a knot. Hang on trees or garlands as decoration.

Tips & Variations

For clean cutouts, chill dough well before rolling and use flour sparingly to prevent sticking.
Use individually colored hard candies for a vibrant stained-glass effect, or try the clear isomalt version for a more elegant look with decorative herbs and berries.
If you don’t have isomalt, you can make the hard candy version exclusively for a bright splash of color.
Make sure to watch the candy melting closely to avoid burning, as burnt candy can be bitter and ruin the look.
Isomalt can be found at specialty baking stores or online; it melts cleaner than regular sugar and is safer to work with for clear “glass.”

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep them separated with parchment paper to prevent sticking. Reheat is not recommended as it may melt the candy center. For display ornaments, handle gently to avoid breaking the stained glass sections.

How to Serve

A mix of light yellow sugar cookies shaped like stars, snowflakes, and ovals is spread on a white marbled surface. Several cookies have cut-out centers filled with translucent colored candy in shades of blue, red, and green, creating stained glass effects. Some oval cookies have small clusters of red berries and green pine needles embedded in the clear candy center. White icing decorates many snowflake and star shapes with simple lines and dots, contrasting with the smooth cookie base. A few cookies have small holes near the edges with red and white striped strings threaded through for hanging. The overall arrangement is festive and bright with a mix of smooth, shiny candy and soft, matte cookie textures photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of isomalt for the clear glass cookies?

Regular sugar can be used but it doesn’t melt as clearly and is more prone to bubbling and browning. Isomalt melts more cleanly and is better for clear, glass-like cookies.

How do I prevent the candy from burning while baking?

Bake the cookies at 350°F for about 8 minutes and watch them closely during the last few minutes. Candy melts quickly and can go from melted to burnt in under a minute, so stay near the oven and remove them as soon as the candy is fully melted.