Stained glass cookies Christmas

Stained Glass Cookies

24 COOKIES

Prep Time15 MINUTES

Cook Time13 MINUTES

Chill Time1 HOUR

Total Time1 HOUR 28 MINUTES

Stained Glass Cookies are cut-out sugar cookies with beautiful Jolly Rancher Candy windows. They're perfect for Christmas and fun to make.

In a large mixing bowl, combine the flour, cornstarch and salt. Mix well and set aside.
In a separate mixing bowl, cream together the butter and sugar using an electric mixer. Mix until smooth. Add in eggs and vanilla and continue to mix slowly until well-combined
Add in the flour mixture and mix until fully combined and dough-like.
Place dough in plastic wrap and chill inside the refrigerator for about 1 hour.
While the dough is almost done chilling, preheat the oven to 375°F/190°C and prepare a large cookie sheet with a silicone baking mat. Roll the dough out on a clean, lightly floured surface to a thickness of about ¼ inch.
Use cookie cutters to cut various shapes from the dough. Cut an outer shape first followed by a second shape inside. This will create space for your Jolly Rachers.
Place dough cut outs on the baking sheet. Break Jolly Ranchers into small pieces using a hammer or mallet. Be sure You place them in some type of Ziploc bag before doing so.
Drop Jolly Rancher pieces inside the cookies, filling up the space evenly, but not overflowing.
Bake cookies for 11-13 minutes.
When done, allow to cool for 10-15 minutes on the baking sheet before removing. When ready, gently peel the cookies off the silicone (this will be an easy process!) before serving.

Yield: The number of cookies made will depend on the size of your cookie cutters.
You must use a silicone baking mat for this recipe. Otherwise, the Jolly Ranchers will stick to your pans or parchment paper and won’t be able to be removed.
Crush up the Candy Ahead of Time, or while the dough is chilling. Pounding candy into shards with a hammer can be a fun kitchen task to do when you have some stress to burn off!
To easily remove the inner cut-outs, pinch the dough from the center and then pull up the cookie cutter.
Try to Keep all of the Candy Inside the Spaces. You also want to avoid overfilling the spaces. The candy will melt and fill in the space. Too much candy can create very thick windows, which can be difficult to eat.
No Need for a Cooling Rack. Let the cookies cool completely on the silicone mat, on the pan. When they are completely cool you will be able to peel them off. Easy!
When Storing These, you want to keep them with parchment or wax paper underneath and between any layers. Stained glass cookies will stick to each other.
To Store: Keep in an airtight container at room temperature for up to 3 days.
To Freeze: I don't recommend freezing these cookies, but the cookie dough can be made and frozen for up to 3 months.