Stained Glass Cookies


These beautiful stained glass cookies are made with a yummy sugar cookie dough that doesn't spread when baking. they are super easy to make and require no chilling. Great for gift giving, and you can cut out tiny holes in the top to make ornaments for the holidays (You can use any shape).

looking down at a bunch of different shapes and colors of stained glass cookies
Prep Time:
1 hrs
Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
1 hrs 45 mins
20 cookies


  • 1 cup unsalted butter, at room temperature

  • 1 cup powdered sugar

  • 1 large egg yolk

  • 1 ½ teaspoons vanilla extract

  • ¾ teaspoon kosher salt

  • teaspoon almond extract, or more to taste

  • 3 cups all-purpose flour, plus more for dusting

  • 20 pieces fruit-flavored hard candy (such as Jolly Rancher®)


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and set aside.

  2. Beat butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high just until combined, about 30 seconds (mixture does not need to be light and fluffy). Scrape down sides and bottom of bowl and add egg yolk, vanilla extract, salt, and almond extract. Mix on low until incorporated, about 15 seconds. Scrape down sides and bottom of bowl; add half of flour. Mix on low until just incorporated, about 15 seconds. Add remaining flour and continue to mix on low until a dough starts to form, about 15 more seconds.

  3. Turn dough onto a clean, lightly floured work surface and knead three or four times to create one smooth ball. Pat into a disc and roll to 1/4-inch thickness. Run an offset spatula under cookie dough to loosen from surface before cutting into shapes.

  4. Using decorative cookie cutters about 3 inches in diameter, cut out shapes of dough and transfer to baking sheets. Using a slightly smaller decorative cookie cutter (1 1/2 to 2 inches in diameter), cut out centers of cookie shapes on cookie sheets. Use a toothpick to remove dough centers if needed. Combine dough centers and other dough scraps; re-roll on a lightly floured surface and repeat cutting procedure. (After rerolling and cutting once, if desired, place any cut dough centers on a separate parchment-lined baking sheet.)

  5. Unwrap and place same or similar colored candies in separate zip-top bags. Use a rolling pin to roughly crush candies in bag (do not crush into a fine powder, pebble-sized pieces are okay). Fill each emptied center of cookie shapes about 2/3 full with crushed candy pieces.

  6. Bake on the center rack in the preheated oven until cookies have set and candy has melted, 9 to 10 minutes. (If baking cut dough centers, bake about 8 minutes.) Remove and let cool for 10 minutes on baking sheets. Repeat baking process with the remaining baking sheet. Transfer to wire racks to cool completely, about 15 minutes.

Cook's Notes:

Don't cream the butter/sugar for too long – too much air will encourage the dough to spread when baking.

You can use any kind of multi-colored hard candy you prefer.

Nutrition Facts (per serving)

201 Calories
10g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 201
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 78mg 3%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 2%
Protein 2g
Potassium 24mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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