Name: Stained Glass Window Cookies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ½ cup granulated sugar; ¼ cup light brown sugar; 1 tablespoon molasses; ½ teaspoon vanilla extract; 1 large egg; 2 cups all-purpose flour; ¼ teaspoon salt; ¾ teaspoon baking powder; 20 hard candies (such as Jolly Ranchers), divided by color and crushed; 1 cup powdered sugar; 1 tablespoon light corn syrup; ½ teaspoon vanilla extract; 1 tablespoon milk

Ingredients

½ cup unsalted butter (softened)

½ cup granulated sugar

¼ cup light brown sugar

1 tablespoon molasses

½ teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

¼ teaspoon salt

¾ teaspoon baking powder

20 hard candies (such as Jolly Ranchers*)

1 cup powdered sugar

1 tablespoon light corn syrup

½ teaspoon vanilla extract (for icing)

1 tablespoon milk

Instructions

Step 1: In a stand mixer with the paddle attachment or using a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl, then add molasses, ½ teaspoon vanilla extract, and the egg. Beat until well combined.

Step 2: In a separate bowl, whisk together the flour, salt, and baking powder. Add this dry mixture to the butter mixture in three parts, stirring after each addition until fully incorporated.

Step 3: Divide the dough into two equal pieces. Shape each into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to 2 days.

Step 4: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats. Separate the hard candies by color into plastic bags and crush them into small pieces using a meat tenderizer or rolling pin. Set aside.

Step 5: Remove one disk of dough from the fridge. Roll it out between two sheets of parchment paper or on a well-floured surface to ¼-inch thickness. Use cookie cutters to cut out shapes, then use smaller cutters or a knife to cut out smaller shapes in the center of each cookie.

Step 6: Transfer the cut-out cookies to the prepared baking sheets, spacing them at least 1 inch apart. Fill the small cut-out centers with crushed candy, making sure not to overfill. Remove any candy pieces from the surface to avoid discoloring the cookies.

Step 7: Bake cookies for 7 to 9 minutes, until edges are set and lightly golden and candy centers have melted completely. Let them cool on the baking sheet for 10 to 15 minutes to harden the candy, then transfer to a wire rack to cool completely.

Step 8: Repeat the rolling, cutting, and baking process with the remaining dough, re-rolling scraps up to two times.

Step 9: For optional icing, whisk together powdered sugar, corn syrup, ½ teaspoon vanilla extract, and milk until smooth and thick. Transfer to a piping bag and decorate the cooled cookies as desired. Allow icing to set for about 30 minutes before stacking.

Tips & Variations

Use assorted colored hard candies for a vibrant, stained glass effect.

Chill the dough thoroughly to make rolling and cutting easier.

For a stronger molasses flavor, consider increasing it to 1½ tablespoons.

Use different cookie cutter shapes for various themes or holidays.

To avoid candy sticking to the cookie tops, gently brush away any stray candy pieces before baking.

FAQs

Can I use other types of candies besides Jolly Ranchers?

Yes, any hard candy that melts well, like Life Savers, can be used. Avoid candies with fillings or coatings that won’t melt evenly.

How do I prevent the candy centers from burning?

Baking at 375°F for a short time and watching carefully helps prevent burning. Make sure candy pieces are crushed finely and spread evenly. Removing cookies as soon as the edges are lightly golden and candy is melted is key.