Go Back
+ servings
Stained glass cookies hanging from holly branches.

Stained Glass Cookies

Super-easy but stunning cookies that make for great ornaments or just a delicious holiday treat!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
Calories 139kcal



    For the Cookies:

    • 1 cup unsalted butter 226g, room temp
    • 1 cup granulated sugar 200g
    • 2 eggs
    • 4 cups all-purpose flour 480g, sifted
    • 1/2 cup cornstarch 65g, sifted
    • 3/4 teaspoon kosher salt 3g
    • 1 teaspoon vanilla extract 5mL

    For the Window Pane:

    • 1/3 cup Hard candies You can use any one you'd like.


    • Preheat to 375 degrees F.
    • Sift the flour, cornstarch and salt into a large bowl and whisk together.
    • In a standing mixer fitted with a paddle attachment, cream butter and sugar together.
    • Add eggs one at a time then the vanilla while mixing on low.
    • Scrape the bowl down and mix in the dry mixture.
    • Separate dough into two disks. Wrap in plastic and chill for about an hour. I like to roll my dough out a bit between two sheets of plastic wrap at this point so there's less rolling later on.
    • Roll chilled dough to a 1/4 inch thickness.
    • Cut out a shape using a medium to large cookie cutter. Cut out the window shape on the inside using a smaller shape. 
      Window Pane Cookies
    • Poke a small hole at the top of the cookie. This is for the ornament hook.
    • Place cookies on a silpat lined baking sheet.
    • Add hard candies to a ziplock bag. Choose a brand and flavor of hard candies that you enjoy. 
      Window Pane Cookies
    • Crush up, then add to the inside of the cookies. Distribute evenly.
      Window Pane Cookies
    • Bake for 12 minutes at 375F then allow to cool on baking sheet.
    • Add ornament hook if hanging.



    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Try not to get any hard candy on the sugar cookie as it will look messy.
    • I used a pin to pop any air bubbles when the cookies were RIGHT out of the oven; this gave the cookies a wonderful unblemished look.
    • You really need a silicone baking mat for this. Baking paper MIGHT work in a pinch though.
    • Make sure you wait for the cookies to cool before lifting them off the baking sheet, they need to set and firm up.
    • Humidity will make the candy centers of these cookies sticky so watch out!


    Serving: 28g | Calories: 139kcal | Carbohydrates: 19g | Protein: 1.3g | Fat: 6.6g | Saturated Fat: 1.7g | Cholesterol: 9.1mg | Sodium: 103mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 10IU | Calcium: 26mg | Iron: 0.5mg