Stained glass window cookies are a delightful treat that not only taste delicious but also look stunning. These cookies are perfect for the holiday season or any special occasion, as they add a touch of elegance and color to your dessert table. The combination of buttery cookie dough and vibrant, melted candy centers creates a beautiful stained glass effect that will impress both kids and adults alike.
Most of the ingredients for this recipe are common pantry staples, but you might need to make a special trip to the supermarket for the assorted colors crushed hard candies. These candies are essential for creating the stained glass effect in the cookies. Make sure to choose a variety of colors to achieve the best visual impact.
Ingredients For Stained Glass Window Cookies
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze These Cookies
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.
How to Reheat Leftovers
- 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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Stained Glass Window Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed hard candies assorted colors
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until combined.
- Roll out the dough on a floured surface to about ¼ inch thickness. Cut out shapes with cookie cutters, then cut out smaller shapes from the centers.
- Place the cookies on the prepared baking sheets. Fill the center of each cookie with crushed hard candies.
- Bake for 8-10 minutes, or until the edges are lightly golden and the candy has melted. Allow to cool completely on the baking sheets.
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