"We can EAT these?" Andrew (age 5) asked incredulously.
"Yes, you can eat them," I replied, "They're cookies. You can also hang them from your tree."
"What's inside?" asked Matthew (7).
"Lifesavers. And Jolly Ranchers."
"LIFESAVERS? AND JOLLY RANCHERS?"
It was as if Santa himself had just poked his head through the fireplace.
The boys, my young neighbors, dissected and demolished the ones they had each picked out to eat. It was all I could do to keep their hands off the remaining cookies.
Oddly, they went straight for the hard candy center, and only after it was discussed ("What is this, watermelon? Must be a Jolly Rancher") and devoured, did they move on to the cookie border.
This recipe is a classic, originally from Yankee Magazine. The cookies also make beautiful Christmas ornaments!
Making Sure Windowpane Cookies Don’t Stick
Using a silicone baking sheet is the best way to ensure the cookies don't stick. However, if all you have is parchment paper, just spray a bit of nonstick cooking spray on your parchment and the candy panes won't stick.
Which Candies Make the Best Stained Glass Window Cookies?
- Jolly Ranchers
- Life Savers
- Clear lollipops
- Cinnamon disks
- Butterscotch hard candies
- Any clear hard candies
Are Stained Glass Window Cookies Hard to Eat?
No! The candy layer is very thin and gets crunchy and more breakable after it cools down. You get the benefit of a thin candy inside of a buttery cookie!
More Holiday Cookies That Wow
- Christmas Sugar Cookies
- Linzer Cookies
- Holiday Pinwheels
- Peppermint Meringue Cookies
- Chocolate Orange Shortbread
Stained Glass Cookies
Recipe originally from Yankee Magazine.
1/2 cup (1 stick) butter
1/2 cup white granulated sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 large egg
2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
30 to 40 hard candies (such as Life Savers), preferably in several flavors/colors
Preheat oven and prepare baking sheets:
Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
Beat together the wet ingredients:
Using an electric mixer, beat together the butter, and the white and brown sugars until fluffy, about 2 minutes. Beat in the molasses and vanilla extract. Add the egg and beat on medium speed until light and smooth.
Make the dough:
In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients a third at a time, mixing until the flour is just incorporated.
Chill the dough:
Divide the dough in half and flatten into two disks. Wrap the disks in plastic wrap and refrigerate at least an hour or up to 2 days.
Crush the candies:
Remove any plastic wrapping on the hard candies. Sort the hard candies by color and place them into separate plastic bags. Crush the candies with a mallet or rolling pin.
Roll out the dough:
Place one of the dough disks between two large sheets of waxed paper or parchment and use a rolling pin to roll out to an even thickness of 1/4-inch.
Cut shapes with cookie cutters:
Use cookie cutters to cut the dough into forms. Transfer the cookies to a prepared baking sheet, placing them about 1 inch apart from each other.
Using a smaller cookie cutter of similar shape or a knife, cut shapes into centers of cookies. (You can use the centers for extra dough.)
Sprinkle the crushed candies into cookie centers:
Sprinkle the crushed candy into the empty centers of the cookies, filling them to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.
Poke holes if using for decorations:
If you plan on using the cookies as decoration to be hung as an ornament, poke a small hole in the top of each cookie before baking.
Bake at 375°F for 9 to 10 minutes. The candy should be bubbly and the cookies just barely beginning to brown. Remove the baking sheets from the oven and place on wire racks to cool.
Allow the cookies to cool on the pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container.
String with ribbon if you want to hang as ornaments.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|