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–+ servings

Stained Glass Ornament Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 23 minutes
Servings: 24 cookies
Calories: 173kcal
Author: Lord Byron's Kitchen
These beautiful Stained Glass Ornament Cookies are made with an easy rolled cookie dough, some glistening sanding sugar, and your favourite flavour of crushed Jolly Ranchers candy.
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Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sanding sugar
  • 24 whole Jolly Ranchers Candy, crushed

Instructions

  • In a mixing bowl, use a hand-held mixer to beat together the butter and sugar until well combined - about 4 minutes.
  • Add in the egg and milk. Beat to combine.
  • Next, add the flour, baking powder, and salt. Beat into the butter and sugar mixture.
  • The dough will be dry and crumbly at first, but keep beating until a dry dough is formed. In some cases, you might need to add one more tablespoon of milk. Knead dough to form a ball. Cover with plastic wrap and refrigerate for 2 hours.
  • When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
  • Cut dough into 4 portions. Working with one portion at a time, roll dough to 1/4 inch thick between two sheets of parchment paper.
  • Use your larger cookie cutter to cut the exterior shape of the cookie. Use your smaller cookie cutter to cut out the center. Use a metal spatula to transfer the cookie to prepared baking sheet. Save the leftover dough. Re-roll to make more cookies.
  • Using a straw, push straight down to cut a hanging hole into the cookie.
  • Fill the center hole with the crushed candy, using the colour of your choice. The candy should be level with the top of the cookie. A little more or less will not make a difference. If you get any candy on the cookie, use a small, clean paintbrush to brush the candy into the center hole.
  • Top each cookie with a generous sprinkling of sanding sugar.
  • Bake for 8 minutes. Remove from oven and allow to cool for 5 minutes on baking sheet. Carefully transfer to a wire cooling rack to finish cooling.

Nutrition

Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 248IU | Calcium: 12mg | Iron: 1mg