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Stained Glass Sugar Cookies Recipe

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★★★★★

4.9 from 117 reviews

Delight in these festive Stained Glass Sugar Cookies, perfect for the holiday season or special occasions. Featuring a buttery sugar cookie base filled with vibrant crushed hard candies or clear isomalt for a stunning stained glass effect, these treats brighten any cookie platter and double as charming edible ornaments.

Ingredients

Scale

Cookie Dough

  • 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

Filling Options

  • 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

Instructions

  1. Prepare the dough: In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and vanilla extract on medium speed for about 3 minutes until the mixture is light and fluffy. Add eggs one at a time, mixing just until incorporated.
  2. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add the dry mixture into the wet ingredients in 3 to 4 batches, mixing until the dough forms. Wrap and chill the dough in the refrigerator for 30 minutes to firm up.
  3. Preheat oven and prepare pans: Set your oven to 350˚F (175˚C) and line two baking sheets with parchment paper.
  4. Roll and cut dough: On a lightly floured surface, divide the chilled dough in half. Roll out one half into a ¼-inch thick rectangle. Using cookie cutters (round, snowflake, ornament shapes), cut out cookies. Then, cut smaller shapes from the centers of each cookie to create the stained glass windows. If making ornaments, create a small hole near the top using a skewer for hanging later.
  5. Prepare hard candy (for colored glass effect): Separate hard candies by color and crush them finely using a plastic bag and rolling pin or pulse with a small food processor until pieces are fine.
  6. Assemble cookies with hard candy: Place the cutout cookies on the prepared pans, leaving 1-2 inches between each. Fill the cookie centers about ¾ full with crushed hard candy pieces.
  7. Bake hard candy cookies: Bake for approximately 8 minutes, watching carefully until the bottoms are lightly browned and the candy has fully melted. This time can vary by thickness. Remove from oven and cool on the baking sheet so the candy hardens.
  8. Prepare for clear glass option: Use the other half of the dough cut out in the same way and bake on lined sheets for about 8 minutes until bottoms are lightly browned. Allow cookies to cool for 2 minutes on the sheet, then transfer to a wire rack to cool completely. If making ornaments, poke or reinforce holes right after baking with a skewer.
  9. Melt isomalt crystals: In a small heavy-bottom saucepan over medium-high heat, melt the isomalt crystals without stirring, gently swirling as it liquifies. Takes about 5 minutes to fully melt into a clear liquid. Let bubbles settle before using.
  10. Fill cookies with isomalt: Working quickly and carefully (wear safety gloves as isomalt is very hot), pour the melted isomalt into the centers of the cooled cookies, filling cavities fully. Work in small batches of about 3 cookies at a time to prevent the isomalt from hardening.
  11. Decorate with herbs and berries: Using tweezers or a long skewer, arrange fresh rosemary sprigs in the isomalt filling ensuring they touch the liquid to avoid browning. Add 3 dried cranberries and optionally pink peppercorns or red pearl sprinkles as desired. Repeat for all cookies. Isomalt will set within 10 minutes. Remelt in the pan if it begins to harden before pouring.
  12. Finish ornaments: For decorative cookies with holes, thread twine through once isomalt has set and tie knots to create beautiful edible ornaments ready for hanging on trees or garlands.

Notes

  • Keep a close eye on the candy-filled cookies during baking as the hard candy can burn quickly.
  • Use safety gloves when handling hot isomalt to prevent burns.
  • For best results, roll cookies evenly to about ¼ inch thickness to ensure balanced baking and melting.
  • The isomalt version is for decorative use only and makes beautiful non-edible ornaments.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: stained glass sugar cookies, holiday cookies, Christmas cookies, edible ornaments, hard candy cookies, isomalt cookies

Find it online: https://yumwithmia.com/stained-glass-sugar-cookies-recipe/