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Stained Glass Cookies

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  • Author: Fadela
  • Total Time: 30 minutes
  • Yield: 20 biscuits

Description

These stained glass cookies are as beautiful as they are delicious! Their colorful, translucent centers make them little treasures perfect for the holidays or to delight the kids. (Makes 20–25 cookies)

Ingredients

  • 100 g (1/2 cup) softened unsalted butter
  • 80 g (2/3 cup) sifted powdered sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 150 g (1 1/4 cups) all-purpose flour
  • 1 pinch of salt
  • 10 translucent hard candies

Instructions

  1. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar until smooth and well combined.
  2. Add the egg and vanilla extract, then beat again until fully incorporated.
  3. Add the flour and salt, mixing just until a smooth, slightly sticky dough forms.
  4. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 20 minutes to firm up.
  5. Roll out the dough between two sheets of parchment paper using a rolling pin to a thickness of 1/8 to 1/6 inch (3–4 mm). Then place the rolled-out dough in the freezer for 15 minutes.
  6. Cut out shapes using a cookie cutter, then use a smaller cutter to create a hole in the center of each cookie.
  7. Arrange the cookies on a baking sheet lined with parchment paper, leaving at least 2 inches (5 cm) of space between each one. Return the baking sheet to the freezer for 20 minutes to prevent the cookies from spreading during baking.
  8. Preheat the oven to 350°F (175°C).
  9. Place the hard candies in freezer bags and crush them into small pieces (not too fine) using a rolling pin.
  10. Add a small amount of crushed candy to the center of each cookie, just enough to fill the cut-out spaces.
  11. Bake the stained glass cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the candies have melted.
  12. Let the cookies cool completely on the baking sheet before carefully transferring them to a cooling rack or work surface.
 

Equipment

Notes

Conservation: Store the stained glass cookies in an airtight container, away from humidity, for 5 to 7 days. The cookies can be frozen for up to 3 months.

Tips:

 

  • Too soft dough: If the dough is too sticky, let it rest in the refrigerator for a longer time.
  • Perfect candies: Use translucent hard candies for the best stained glass effect. Avoid gummy or jelly candies.
  • Spacing: Leave enough space between the cookies to prevent them from sticking together as they melt.
  • Even baking: Keep an eye on the baking time so the edges stay golden without burning.
  • Use a digital scale: For more accurate measurements, use a digital scale instead of measuring cups.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: cookies
  • Cuisine: American

Find it online: https://sweetlycakes.com/en/stained-glass-cookies/