Stained Glass Cookies are such a fun and unique cookie to make. Not only are they attractive to look at, they are also delicious! If you are looking to change up the traditional sugar cookies you normally make, then this easy to make recipe will definitely be a keeper!
HOW TO MAKE STAINED GLASS COOKIES
One of the great things about holidays throughout the year is there is always a reason to make yummy cookies. Once you make these beautiful glass stained cookies, you will want to make them for every holiday or for really any reason at all!
If you are looking for additional easy to make cookie recipes, I have a few that your family might enjoy. My Molded Peanut Butter Cookies are quick to make and the kids can help decorate them. If you love Oreos, then my Oreo Mint Cookies will be a great choice! And if you are looking for a Christmas cookie recipe that is super easy; my Ridiculously Easy Reindeer Cookies are exactly what you need!
Before you get started on this recipe, here are a few suggestions and tips.
HOW DO YOU MAKE COOKIES KEEP THEIR SHAPE?
After you cut out the shape of cookie you want, place them on a lined baking tray that has a silicone baking sheet on it and put them into the freezer for 10 – 15 minutes and then bake your cookies.
WHY ARE MY COOKIES FLAT AND GREASY
This could be because you used too little flour. Also adding too much butter or not enough baking soda can cause it as well.
IS IT OKAY TO USE PARCHEMENT PAPER INSTEAD OF A SILICONE BAKING MAT
Honestly for some recipes, it’s okay, for these type of recipe, you must use a silicone mat. It really does work the best for this recipe.
WHY DIDN’T MY COOKIES TURN OUT THE WAY YOURS DID?
First of all, one key reason is because you measured the flour wrong. When you are baking, you can not just scoop out your flour. When you are using flour in a recipe, you must use a spoon and scoop out the flour and put it into a measuring cup. Packed flour is totally a different measurement then scooped flour. 9 out of 10 times, recipes don’t turn out due to the flour.
Now, ready to make these delicious and gorgeous cookies?
HOW TO MAKE PATRIOTIC STAINED GLASS COOKIES
To make this recipe you will need flour, baking soda, salt, unsalted butter, sugar, eggs, vanilla, Jolly Ranchers, sprinkles, and cream of tartar. You will also need the following supplies: baking sheet, silicone mat, a large and mini star cookie cutter, piping bags, #2 tips, squeeze bottles and red and blue icing.
To get the full recipe and instructions list, print off the recipe card at the bottom of the post.
- 3 C flour
- 1 tsp baking soda
- 1 C unsalted butter, softened
- 1/2 tsp salt
- 1 C granulated sugar
- One egg
- 1 tsp vanilla extract
- 1 bag of tropical Jolly Ranchers (separate the white (Pineapple) ones to use in the cookies)
- Patriotic star sprinkles
- 2 egg whites
- 1 C powdered sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Super Red and Sky Blue Food Gel Icing
- 3 piping bags with a number 2 tip
- 3 squeeze bottles
- Cookie Cutter: Large Star and a Mini Star
Preheat your oven to 325 degrees.
Lay a silicone baking mat on each cookie sheet that you are using.
In a separate large bowl, sift together the flour, baking soda, and salt.
In a large mixing bowl, add in the softened butter and mix it together on low for approximately 30 seconds. Then add in the sugar. Turn the mixer to medium and and creamy the butter and sugar together. You will want the combination to be a bit grainy. Your goal is for the butter and sugar to have a pale yellow color to it.
Slowly incorporate the egg and then the vanilla.
Then turn the mixer on low and slowly add the dry mixture into the cookie dough.
Continue mixing until all of the ingredients are thoroughly blended.
Make the dough into a flat circle and wrap it in cling wrap completely covering all of the dough. Then place the dough into the refrigerator for approximately one hour or until it's chilled.
Once the dough is chilled, pull it out of the fridge and let it soften up a bit.
Then on large cutting board, add a couple of tablespoons of flour onto the board and add about a 1/4 of your dough. You may also need to flour your rolling pin.
Roll the cookie dough to about 1/8 of an inch high. Using the large cookie cutter, cut out the large starts. Then using the smaller star, cut the little stars out of the middle of the cookies.
Using a spatula to move the cookies to the prepared cookie sheet.
Place the cookies in the oven and set the timer for six minutes. While the cookies are baking, unwrap the candies from the wrappers and set them aside.
When the timer goes off, pull the cookies out and place one candy in the open circle of the cookies.
Place the cookies back into the oven for 3 to 4 minutes or until you see the candy has melted.
Let the cookies cool on the cookie sheet for 30 minutes. Then move them to a cooling rack.
MAKING THE ICING:
In a large mixing bowl, combine the whites of two eggs, powdered sugar, cream of tarter and the vanilla. Mix on medium speed until stiff peaks form (normally this takes around 5 minutes). If the icing still looks a little soupy, add a tablespoon of powdered sugar in at a time.
Then split the icing into three bowls. In one bowl, add in a few drops of the red gel icing. In another bowl add in the blue and leave one bowl white. A key tip when using gel colors, a lot goes a long way so add 1 to 2 drops at a time until you get your desired color.
Prepare your piping bags by placing the tip into the bag and cutting off the bottom of the bag so that the tip pushes through the bottom.
Scoop some of the icing into the 3 piping bags
Using the remaining icing in the bowls, add 2 TBSP water into the bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.
Take your cooled stained glass cookies and set them onto the cookie sheet
Add a few sprinkles into the “glass” part of the bottom cookie
Take one of your piping bags and pipe on a line around the cookie part of the bottom cookie
Place another cookie on top of the bottom cookie so that the icing becomes a “glue”
Let the cookie sit for 30 minutes before decorating the top
Take the red piping bag and pipe a line on 1/3 of the top of the star
Using the White icing, pipe the middle 1/3 of the cookie
Using the blue icing pipe a line around the bottom of the cookie
Fill in the colors with the matching thinned icing colors
Let cookies dry for 2 hours before enjoying!
Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 91mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 2g