I’m a huge cookie-baking fan during the holidays, like so many are. Along with my favorite thumbprints, sugars, frosted, and the nutty variety, I wanted something to stand out this year. I was on the hunt for a new recipe— and a new Holiday cookie look! I was inspired by the cookies I saw over at Modern Mom.
Stained Glass Cookies
Adapted from an Alton Brown recipe.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 2 Teaspoons Almond Extract
• Additional Powdered sugar, for rolling out the dough
• Assorted Jolly Rancher Candies
What You Will Need:
• Baking sheet
• Hand mixer
• Parchment paper
• Cookie cutters*
*In choosing the shapes and sizes of the cookie cutters, consider how they might fit inside each other; however, there is no harm in hand cutting each cookie, if you like. For instance, I chose a snowflake shaped cutter to fit inside a large round cutter, and that worked well for my theme— but these cookies look special even without a theme-specific shape!
In a large bowl and using your hand mixer, combine the butter and sugar until light and fluffy. Next, add the milk, egg, and almond extract, and mix thoroughly. In a separate bowl, mix your dry ingredients with a fork. The final step is to, in thirds, mix the dry ingredients into the wet ingredients bowl. After adding the final portion of dry ingredients, the dough became too tough for my hand mixer—so I dug right in! Knead the last portion by hand.
Allow the dough to chill for at least an hour before working with it, longer for more humid climates. Because the air contains a lot of moisture in Florida (even in winter), the butter in the dough melts at a faster pace, which will eventually cause the cookies to spread during baking.
Roll out the dough on a large surface that has been prepped with powdered sugar (I usually use flour, but Mr. Brown’s suggestion makes so much more sense.) No smaller than 1/8” thickness. Punch out the outside shape (largest cookie cutter) and place the cookie on the parchment covered baking sheet. After cutting enough cookies to fill the sheet, cut the small, inside shapes from each. Due to cutting out large portions of the middle in each cookie, this recipe yielded over 3 dozen cookies.
Now to work with the Jolly Ranchers! To incorporate the candies, I tried both crushing the up, as well as leaving them whole. I found that when the candies melted in the oven, they melt into a very thin liquid, and easily filled the shapes that I chose; therefore, placing the whole candies was effective for me. The cookies I made are quite large (the size of CDs), so I placed 3 candies in each middle space.
Bake the cookies for 7-9 minutes in an oven that has been preheated to 375º. Once the edges of the cookies begin to brown, remove from the oven. Let the cookies dry for at least 20 minutes before removing from the baking sheet, and store in a cool and dry place before wrapping up for gifts.
I placed two cookies in a large glassine envelope, and chose a pretty personalized oval label and enclosing label, in the style of Vintage Museo; then I finished each parcel with a decorative yarn bow!
More Holiday Cookies Recipes:
Cookies For Santa Printables Snowball Cookies Gingerbread Cookies Gooey Butter Cookies
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