Description

These Stained Glass Window Cookies are a delightful treat featuring buttery sugar cookie dough studded with colorful crushed hard candies that melt into beautiful translucent centers when baked. Perfect for festive occasions or as a fun baking activity with kids, these cookies combine a crisp edge with a chewy, sweet windowpane effect in the center.

Ingredients

Cookie Dough

2 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, room temperature
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 tsp salt

Filling

1 cup colorful hard candies, crushed

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then stir in the pure vanilla extract for flavor depth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt and prevent clumps.
Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
Fold in Crushed Candies: Gently fold the crushed hard candies into the dough, spreading them evenly throughout for colorful, stained glass window effects.
Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them evenly to allow for spreading without merging.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden while the centers remain soft and candy melts create a vivid translucent window appearance.

Notes

Use colorful hard candies like Jolly Ranchers or Lifesavers for the best stained glass effect.
Make sure the butter and eggs are at room temperature for smooth batter consistency.
Do not overmix the dough to keep the cookies tender.
If the candies are too large, chop them finely to avoid uneven melting.
Allow cookies to cool completely on the baking sheet for the candy centers to harden before removing.
Store cookies in an airtight container to maintain freshness and candy transparency.