Baked Stained Glass Cookies
Submitted by hpfoss
Festive slice-and-bake sugar cookies studded with colorful gumdrop pieces that create a translucent “stained glass” effect when held to light—perfect for holiday treats or kids favorite Christmas cookies.
YIELD
84 servingsPREP
15 minCOOK
10 minREADY
2 hrsPro Tips
- Cut gumdrops with oiled scissors or knife for easier handling.
- Use only brightly colored gumdrops for best stained glass look; spice varieties add warm flavors.
- Dough logs freeze well up to 3 months—slice and bake from frozen (add 1-2 minutes).
- Cookies soften over time due to gumdrops; store in airtight container up to 1 week.
Optional Variations
- Replace margarine with butter and add ½ tsp almond extract for deeper flavor.
- Roll chilled logs in colored sugar before slicing for sparkly edges.
- For true melted-glass effect: Use crushed hard candies (e.g., Jolly Ranchers) in cut-out centers instead—roll dough flat, cut shapes with inner cut-outs, fill holes with candy, bake until melted.
Ingredients
Directions
- In a large bowl, cream sugar and softened margarine until light and fluffy (3-5 minutes with mixer).
- Beat in vanilla and eggs until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until dough forms.
- Fold in chopped gumdrops evenly.
- Divide dough in half. Shape each into a 1½-inch diameter log.
- Wrap logs tightly in waxed paper or plastic wrap. Chill at least 1 hour (or up to 3 days; overnight for best results).
- Preheat oven to 350°F (180°C). Grease or line cookie sheets with parchment.
- Slice chilled logs into ¼-inch thick rounds using a sharp knife (dip in hot water or spray with oil if gumdrops stick). Place slices 2 inches apart on sheets.
- Bake 8-11 minutes, until edges are lightly golden (centers stay soft).
- Cool on sheet 1-2 minutes, then transfer to rack immediately to prevent sticking.
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