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Snowflake Shaped Stained Glass Cookies

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The best stained glass cookies shaped into a winter snowflake shape; complete with a "floating" snowflake inside each and every one. Perfect for the holidays!
Servings 24 cookies

Equipment

  • medium circle cookie cutter
  • snowflake cutter (must be smaller than the medium circle cutter)
  • small circle cutter (must be larger than snowflake cutter)
  • large cookie sheet
  • Rolling Pin

Ingredients

  • 15-20 unwrapped Jolly Ranchers Candy mashed into small bits. I used blue ones for this particular recipe to be the background behind the snowflakes (or any similar hard-shell candy)
  • 1 cup 1 cup unsalted butter  left out at room temperature for 10 minutes to slightly soften
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3 cups all purpose flour

Instructions

  • In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
  • Add in the eggs and vanilla and mix until thoroughly combined.
  • Slow the mixer to low, then add in the flour until combined, but don't overmix.
  • Add the dough to a sheet of plastic wrap in the shape of a large rectangle (easier to slice into 4th's), wrap it up, then place it in the fridge for an hour.
  • Preheat the oven to 350 degrees and prep a cookie sheet with parchment paper. Set aside.
  • Working quickly, cut out the large/medium circle with the largest circle cutter, then place them onto the prepared cookie sheet. Combine the trimmings of the dough, roll them out, then cut out even more gingerbread dough shapes. Repeat until all the remaining dough has been used from the original 4th of the dough we're working with.
  • Use a smaller circle cookie cutter to cut out a smaller circle in the center of the larger one. Inside the smaller circle, use the snowflake cutter to cut out the snowflake shape. Freeze the cut-out circles (should look like a large ring), and the snowflakes for 5 minutes. Don't put the snowflakes inside the center yet!
  • Scoop in a few jolly rancher pieces into the center of the rings, then place the snowflake on top. Don't overfill - you just need enough to cover the bottom.
  • Place the entire sheet into the freezer for 5 minutes (again), then bake for 10-12 minutes until the cookies are slightly under-baked and NOT golden brown on the edges.
  • Let the cookies cool on the cookie sheet (so that the stained glass centers can cool and harden again). Then use a spatula to scoop up the cookies onto a cooling rack to cool completely.
  • Store in an airtight container up to a week for maximum freshness and texture with a sheet of parchment between the cookie layers.