Stained Glass Cookies Recipe
Have you ever dreamt of biting into a cookie that resembles a magnificent stained glass window? Well, your dreams can become reality with the magic of Stained Glass Cookies!
Ingredients
Dry:
- 2 and 1/4 cups 281 grams all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet:
- 3/4 cup 170 grams unsalted butter, softened
- 3/4 cup 150 grams granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Fillings:
- 15-20 unwrapped hard candies Jolly Ranchers or Life Savers
- 1 large egg white or 2 tablespoons water Optional
- 1/3 cup coarse sugar or sprinkles Optional
Instructions
Prepare the dry ingredients:
- - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar:
- - In a large bowl, using a mixer, beat the butter and sugar together on high speed until light and creamy (about 2 minutes).
Add the wet ingredients:
- - Add the egg and vanilla extract and beat on high speed until combined (about 1 minute). Scrape down the sides and bottom of the bowl as needed.
Combine wet and dry ingredients:
- - Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be slightly soft. If it feels too sticky, add 1 tablespoon of flour at a time until it reaches the desired consistency.
Divide and chill the dough:
- - Divide the dough into 2 equal portions. Place each portion onto a lightly floured surface. Roll out each portion to about 1/4-inch thickness. Dust with additional flour if needed.
- - Place each rolled-out dough onto a separate piece of parchment paper. Lightly dust one dough with flour and place the other rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Prepare the filling:
- - While the dough chills, crush the hard candies. Place each color of candy in a separate plastic bag and crush them with a rolling pin or meat mallet into fine, pebble-sized bits. Set aside.
Assemble the cookies:
- - Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- - Take one chilled dough and carefully remove the top layer from the refrigerator. Use cookie cutters to cut out desired shapes. Cut out smaller shapes from the centers to create "windows" for the candy filling.
- - Optional: If using, brush the tops of the cookies with egg white or water and sprinkle with coarse sugar or sprinkles.
- - Fill the centers of the cookies with crushed candies, about 3/4 full.
- - Bake for 12-13 minutes, or until the candies have melted and the edges are lightly browned.
- - Let the cookies cool on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Notes
Use room-temperature ingredients for best results.
Don't overfill the cookie centers with candy, as they will melt and expand.
The cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
For a different look, try using different colors of candies or mixing them together.
Additional Notes:
This recipe is adapted from Food Network.
You can find more tips and tools for cookie baking on Sally's Baking Addiction website.