Stained Glass Window Cookies Recipe

Butter: Unsalted and softened, it provides the rich, creamy base for the cookies.

Sugar: Granulated sugar adds sweetness and helps to create a tender texture.

Vanilla extract: Adds a warm, aromatic flavor to the dough.

Eggs: Bind the ingredients together and add moisture.

All-purpose flour: The main structure of the cookies, giving them their shape and texture.

Baking powder: Helps the cookies rise slightly and become light and airy.

Salt: Enhances the flavors of the other ingredients.

Assorted colors crushed hard candies: Melt to form the beautiful stained glass effect in the center of each cookie.

When crushing the hard candies, place them in a resealable plastic bag and use a rolling pin to gently break them into small pieces. This ensures even distribution and prevents large chunks from creating uneven surfaces in your cookies.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a great dairy-free alternative.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor and texture.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the cookie's taste.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance.

• baking powder - Substitute with baking soda + cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• assorted colors crushed hard candies - Substitute with fruit leather pieces: Fruit leather pieces can add color and a fruity flavor, though they won't have the same glass-like appearance.

• Ensure the cookies are completely cool before storing to prevent any condensation, which can make them soggy.

• Place a sheet of parchment paper between layers of cookies to prevent them from sticking together.

• Store the cookies in an airtight container at room temperature. They will stay fresh for up to one week.

• For longer storage, you can freeze the cookies. First, lay them out in a single layer on a baking sheet and freeze until solid.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date.

• When ready to enjoy, thaw the cookies at room temperature. Avoid microwaving as it can melt the candy centers.

• If you prefer, you can also freeze the dough before baking. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag.

• When you’re ready to bake, let the dough thaw in the refrigerator overnight. Roll out, cut, and bake as directed.

• For an extra touch, you can refresh the cookies by placing them in a preheated oven at 300°F (150°C) for a few minutes. This will help to crisp them up and rejuvenate the candy centers.

• Preheat your oven to 300°F (150°C). This lower temperature helps to gently warm the cookies without overcooking them.
• Place the stained glass window cookies on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie to allow for even heating.
• Cover the cookies loosely with aluminum foil. This prevents the candy centers from melting too quickly and maintains the integrity of the cookie dough.
• Heat the cookies in the oven for about 5-7 minutes. Keep a close eye on them to ensure the candy centers do not over-melt.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This allows the candy centers to re-harden slightly, making them easier to handle.
• If you prefer using a microwave, place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out.
• Microwave on medium power for 10-15 seconds. Check the cookies and repeat in 5-second intervals if necessary. Be cautious, as the candy centers can become very hot.
• For a quick stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid.
• Heat for about 2-3 minutes, flipping the cookies halfway through. This method is great for achieving a slightly crispy texture while keeping the candy centers intact.
• Allow the cookies to cool slightly before serving, ensuring the candy centers have set properly. Enjoy your reheated stained glass window cookies with a warm beverage or as a delightful treat on their own.

• Oven: Used to bake the cookies at the specified temperature until they are golden and the candy has melted.

• Parchment paper: Lined on baking sheets to prevent the cookies from sticking and to make cleanup easier.

• Large bowl: Used to cream together the butter and sugar, and to mix in the eggs and vanilla.

• Whisk: Utilized to combine the flour, baking powder, and salt evenly.

• Mixing bowl: Another bowl to hold the dry ingredients before they are added to the butter mixture.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while rolling it out.

• Cookie cutters: Used to cut out shapes from the rolled dough and smaller shapes from the centers.

• Baking sheets: Flat pans where the cookies are placed for baking.

• Crushed hard candies: Used to fill the center of each cookie to create the stained glass effect.

• Cooling rack: Allows the cookies to cool completely after baking, ensuring they set properly.

• Spatula: Helps to transfer the cookies from the baking sheets to the cooling rack without breaking them.

Prepare ingredients in advance: Measure and crush the hard candies ahead of time to streamline the process.

Use a stand mixer: Cream the butter and sugar quickly with a stand mixer instead of by hand.

Chill the dough: Refrigerate the cookie dough for 15 minutes to make it easier to roll out and cut.

Line baking sheets: Prepare your baking sheets with parchment paper before starting to save time during assembly.

Batch processing: Cut out all the cookie shapes at once and then fill them with crushed candies in one go.