stained glass cookies arranged in vertical way showing a close up view of one cookie
Stained Glass Cookies Recipe
Prep Time
10 mins
Cook Time
10 mins
Chilling Time
15 mins
Total Time
20 mins
 

Make your Christmas tree decorations special with these beautiful edible ornaments - Easy Stained Glass Cookies recipe. Crumbly and tender sugar cookies with candy in the middle is just perfect for Christmas.

Course: Snack
Cuisine: American
Keyword: stained glass cookie, stained glass cookies recipe
Servings: 30 cookies
Author: sushma iyer
Ingredients
  • 1 cup (225 gms) Butter cubed chilled
  • 1 cup (200 gms) Caster Sugar
  • 2 tbsp Water
  • 1/2 tsp Vanilla paste
  • 3 cups (375 gms) Plain Flour (Maida)
  • 1/2 cup Cornflour
  • 1/4 tsp Salt
  • 2 packets hard candies
Instructions
  1. Using a paddle attachment, beat together chilled cubed butter and sugar until combined and the sugar is dissolved. Say about 3-4 mins.

  2. Meanwhile in a separate bowl, mix together flour, cornflour and salt. Set aside.

  3. Once the butter and sugar are mixed together, add in a tbsp of water and vanilla paste. Mix until combined.

  4. Add the dry ingredients in batches of 3 and mix until combined.

  5. Finally, add in the remaining tbsp of water and bring everything into a dough.

  6. Divide the dough into two, flatten it out cling wrap and store one half in the fridge for up to a week or in the freezer for 3 months. Instead of freezing it for later use you can definitely roll it too if you are wanting to make all the cookies in one day itself.

  7. With the remaining half, roll the dough into an even thickness. Cut out the desired cookie shape using cookie cutters.

  8. Using the smaller size of the same cookie cutter cut out the middle portion of the cookie to reveal a cavity in the centre of our cookie.

  9. Place the cookie dough on to your baking tray and let it sit in the refrigerator till the time you work on your candies.

  10. Separate the candies as per the colour. Once divided, place each set of colour into a food processor and blend till coarsely ground or alternatively put them in a ziplock bag and crush using a rolling pin until coarse. Transfer each colour into a separate bowl.

  11. Take the baking tray out from the refrigerator, add the crushed candies in the centre without overfilling. 

  12. And straight away place it in a preheated oven of 180°C for 8 to 14 mins until pale in colour with pale golden edges. 

  13. Allow to cool it in the tray itself until the candy hardens.

  14. Then transfer to a wire rack and cool completely.

Recipe Video

Recipe Notes

Do not overfill the cavities with candies as too much candies would bubble up and spread all over; at the same time do not underfill or else the candy would spread thinly and you would not be able to hold it.