Stained glass cookies

I hope you all had a Merry Christmas! I haven’t posted anything for some time due to the usual holiday stress, but now that I have some free time, I’d like to share a simple and great recipe – stained glass cookies.

These are great looking, easy to make and delicious cookies that will brighten any festive platter. You can do them for Christmas, but if you use cutters of different shapes, also for Easter or any other occasion.

So, you’ll need the following:

  • 250 g plain flour
  • 125 g sugar
  • 10 g (1,5 teaspoon) vanilla sugar
  • a large egg
  • 125 g butter
  • about 150-200 g hard candies


First, mix flour, sugar, vanilla sugar, egg and butter until you get a smooth dough. Wrap the dough into a foil and put it into the fridge for an hour.

While the dough is getting cold, separate the candies by colours. Put the candies of each colour into a separate plastic bag and crush them; do not crush them too hard. What you need are the smaller pieces, not the dust. Then put the crushed candies into separate bowls.


Line the baking tin with the baking sheets. Take the dough out of the fridge, knead it and roll on a floured surface to about 0,5 cm thickness. Then use large cookie cutters to cut out the desired shapes. Transfer the shapes carefully to baking tin and then use smaller cookie cutters to cut new shapes from the middle of the large cookies. Finally, fill in the middle with crushed candies. Be sure to fill the middle with the large chunks, whereas putting the dust towards the edges. Be careful with the dark candies, since the colour transfers to the dough.

If you want your cookies to be used as Christmas tree ornaments, remember to cut out another small hole. Simply bake the smaller cookies (the ones you’ve got by cutting out the large ones) with the large ones.


Preheat the oven to 180°C and bake the cookies for about 10 minutes. It is important for the candies to melt, but not to get bubbly.

Important note: this is the basic dough recipe. You can add chocolate, cinnamon, different nuts, orange or lemon peel, etc. The only limit is your imagination.

Important note number two: never bake different brands of candies at the same time, since their melting temperatures can differ, leaving one of them hard whereas the others are already overdone.

Me and my girls have baked two batches, one with the original and one with the chocolate dough. They turned out really great and I’m sure these cookies are something we’ll be doing again soon. Look how nice they look!



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