Stained Glass Cookies Recipe

Stained Glass Cookies are soft & crispy delight made by blending flour, butter & sugar, topping it with crushed candies and baking it. Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!

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Stained Glass Cookies is a dream come true for me…Yes I had been eyeing these cookies for the past 2 years and this year somehow gained confidence and tried it.The hard candies are crushed to fill in the center holes and while baking it spread out giving the cookies a glossy look.

I clicked the cookies to hearts content and loved these clicks too…I couldn’t take my eyes off,aren’t they looking pretty?! I used basic cookie dough for this recipe and it came out perfect.
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The dough should be firm enough to cut so make sure to refrigerate until firm to cut to get neat shapes.

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📖 Recipe Card

Stained Glass Cookies Recipe Step by Step

1. Measure and take butter in a mixing bowl,add powdered sugar to it.
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2. Whisk it well,I used my hand whisk, you can use electric mixer too.Whisk it until creamy and fluffy.
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3. Now add vanilla essence and salt.Finally add in the flour.
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4. Mix with a spatula to form a dough.
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5. Now use your hands to roll into a ball,cling wrap it and refrigerate it.
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6. I used only half of the dough for this cookie.Take your cookie cutters, you need a bigger one and a smaller one like this.Roll out the dough slightly thin.Cut out using the cookie cutters.
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7. Remove the smaller flower.Now arrange it in a baking tray with parchment paper.Take a stick or toothpick.While you do this,Preheat oven at 180 deg C for 10mins.
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8. Prick holes a the top of each cookies, incase you want to hang these cookies for decoration.Slice the log.Keep the baking temperature for 12 mins ,Bake the cookies for 9 mins.
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9. Take your candies, crush each color separately and keep it ready.
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10. Now fill the holes with crushed candies,Bake for the remaining 3 mins until it bubbles up.Let it cool down for 10mins.
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11. Carefully remove the cookies and cool down in wirerack.
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Cool down then store.
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Expert Tips

• This dough is eggless and keeps well in fridge for atleast 2-3 weeks.
• You can use this cookie dough recipe as the base for many cookie recipes.
• I used homemade butter.
• I prepared the dough before hand and used half of the dough for this cookie and the other half for dry fruit and nut cookie.
• The cookie may looks soft when taken out but do not be tempted to bake more.
• The candies will look goey but will become hard after cooling down.
• You can even bake the hard candies together along with the cookie itself but I some how felt it would be overcooked so kept only 3mins and it was perfectly spread out.
• Do not stuff more in the holes as it will bubble up while baking and oozes out.Also do not leave holes while spreading the candies.
• Crush the candies just before you want to use them else it will become sticky and will be tough to spread.
• Do not bake more after the candies are added, it easily gets burnt and gives a bitter taste to the cookies(I heard this from my friends).

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