Description
These delightful Stained Glass Cookies feature a classic sugar cookie base with colorful crushed Jolly Ranchers centers that melt into a beautiful, translucent ‘stained glass’ effect. Perfect for festive occasions or as charming edible decorations, these cookies combine buttery sweetness with vibrant candy colors for a visually stunning and delicious treat.
Ingredients
Scale
Cookies
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (382g) all-purpose flour (spooned and leveled), plus more for dusting
Filling
- Jolly Ranchers hard candies (approx. 20), separated by color and crushed into small bits (not powder)
Instructions
- Prepare Candy: Unwrap and separate Jolly Ranchers into individual colors, then place each color into small resealable bags. Crush the candies into small bits using a meat mallet—avoid crushing into powder. Set aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together softened butter, granulated sugar, and salt until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then blend in the vanilla extract thoroughly.
- Incorporate Flour: With the mixer set on low speed, gradually add the all-purpose flour and mix until the dough comes together and is well combined.
- Chill Dough: Scrape the dough onto a surface and shape it into a rectangle. Wrap tightly with plastic wrap and chill in the refrigerator for 1 hour.
- Divide and Roll Dough: Remove dough from the fridge and cut into thirds. Keep two portions chilled while working with one. On a floured surface, roll out the chosen dough portion to about 1/5-inch thickness.
- Cut Out Stars: Use a large star-shaped cookie cutter (approximately 3.5 inches) to cut out stars from the rolled dough. Transfer stars to a baking sheet lined with a silicone baking mat for best results. Using a smaller star cutter (approximately 1.75 inches), cut out the center star from each large star and remove it. Re-roll scrap dough and repeat.
- Fill Centers: Fill the hollowed centers of each cookie about 3/4 full with the crushed Jolly Rancher bits. Optionally, use a toothpick to help remove any leftover center dough pieces.
- Chill Cookies Before Baking: Place the filled cookies in the refrigerator for 15-20 minutes until firm. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake the cookies for 12-14 minutes, or until the cookies are set and the candy centers have melted completely.
- Cool and Set: Allow the cookies to cool on the baking sheet until the Jolly Rancher centers are fully hardened and set.
- Repeat: Repeat the rolling, cutting, filling, chilling, and baking steps with the remaining dough portions.
- Store: Store fully cooled cookies in an airtight container to maintain freshness.
Notes
- Use silicone baking mats instead of parchment paper to prevent sticking, as some parchment brands may cause cookies to stick.
- Use a toothpick to help remove the small center dough pieces from the cutters if necessary.
- To create cookies that can be hung with ribbons, cut a small hole near the top of the large star using a standard plastic straw before chilling and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
