Description
These Stained Glass Sugar Cookies are a beautiful and delicious treat, perfect for holidays or any special occasion. The ‘stained glass’ effect is created using crushed hard candies, which melt and harden into a colorful, translucent center. The sugar cookie base is buttery and tender, providing a lovely contrast to the sweet, glassy ‘window’. They’re surprisingly easy to make and are always a showstopper!
Ingredients
Scale
- For the Sugar Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the ‘Stained Glass’:
- 1/2 cup assorted hard candies (such as Jolly Ranchers, Life Savers, or clear fruit drops), unwrapped
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling the dough helps prevent spreading.
- Prepare the Candies: While the dough chills, unwrap the hard candies and separate them by color if desired. Place each color into a separate plastic bag and crush them using a rolling pin or meat mallet until they are in small, coarse pieces. Set aside.
- Roll and Cut Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled cookie dough to about 1/4-inch thickness. Using cookie cutters (one larger, one smaller), cut out shapes. For example, use a large round cutter, then a smaller round or star cutter to cut out the center of each large cookie. Carefully transfer the cookie cut-outs to the prepared baking sheets, leaving about 1 inch between them.
- Add the ‘Stained Glass’: Fill the cut-out centers of the cookies with a single layer of crushed hard candies. Be careful not to overfill, as the candy will spread as it melts.
- Bake: Bake for 8-10 minutes, or until the edges of the cookies are lightly golden and the candy centers are completely melted and bubbly.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. The candy will harden into a beautiful, translucent ‘stained glass’ as it cools.
- Store in an airtight container at room temperature.
Notes
- Candy Colors: For a more vibrant effect, use candies with strong, distinct colors.
- Crushing Candies: Ensure the candy pieces are not too fine (like powder) or too large. Aim for small, coarse crumbs for the best melt.
- Re-rolling Dough: Gather dough scraps, gently re-roll, and cut out more cookies. You may need to chill the re-rolled dough briefly if it becomes too soft.
- Holiday Shapes: These cookies are perfect for holiday themes! Use star, tree, heart, or ornament-shaped cutters.
- Storage: Store cooled cookies in an airtight container at room temperature for up to a week. Separate layers with parchment paper to prevent sticking.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
