Stained glass cookies are made by cutting out sugar cookies and filling them with crushed hard candies before baking them. These festive cookies are easy to make yet look very impressive!
35 to 40jolly ranchersI used 35 total, but crushed 50 to have extra
Instructions
Preheat the oven to 350°F (180°C). Line a few large baking sheets with parchment paper or silicone baking mats and set aside.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, milk, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.
Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough out ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. Place both sheets of cookie dough onto a baking sheet and refrigerate while you crush the jolly ranchers.
Unwrap and separate the jolly ranchers by colors. I prefer to use cherry, blue raspberry, and green apple jolly ranchers for more vibrant colors.
Add one color to a food processor and process until you have small crumbs. Scoop the jolly rancher crumbs out into a small bowl, then repeat with each remaining color in separate bowls.
Once all of the jolly ranchers are crushed, remove the cookie dough from the fridge.
Peel off the top layer of parchment paper. Using 2.5 to 3 inch cookie cutters, cut the cookie dough into shapes and place them onto the prepared baking sheets, making sure to leave a little room between each one. If needed, flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes. Repeat with the other sheet of cookie dough.
Using a smaller cookie cutter of the same shape or a different shape that fits, cut out a small shape in the center of each one. If needed, use a toothpick to help remove the cutout center. You will end up with more cookie dough after this step, so I recommend rolling it out and cutting out as many cookies as you can.
Once all of the cookies are cut, use a ½ teaspoon measuring spoon to scoop ½ to 1 teaspoon of the crushed jolly ranchers into the center cutout of each cookie. If needed, use a toothpick to help move the crushed jolly ranchers around. If any pieces of jolly rancher crumbs end up on top of the cookie dough, use a pastry brush to brush them off, otherwise they will melt on top of the cookies.
Bake for 8 to 12 minutes or until the tops of the cookies are set. Baking time will vary depending on the size of your cookie cutters, so make sure to keep a close eye on them. You want to bake them just until the cookies are set, otherwise the jolly ranchers in the center can start to caramelize and turn brown.
Cool on the baking sheets until the center is fully set (about 20 to 30 minutes), then transfer to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be covered tightly and stored in an airtight container at room temperature for up to one week.Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw on the counter for several hours.