Christmas Stained Glass Cookie

Christmas stained glass cookies recipe

The Spruce Eats / Julia Hartbeck

Prep: 15 mins
Cook: 12 mins
Total: 27 mins

There's nothing prettier for the Christmas tree than making your own decorations. Even lovelier is if they're edible. When threaded with a festive ribbon, these easy Christmas stained glass window cookies can be hung from the branches and will twinkle with the lights of the tree reflected in the colored glass. 

Make them with children; they will enjoy the process of crushing the sweets, decorating the tree, and, of course, eating them!


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  • 2 1/2 cups/300 grams all-purpose flour (and extra for rolling out)
  • 1/3 cup/65 grams fine sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking powder
  • 4 ounces/125 grams butter (chilled and cut into small chunks)
  • 1/4 cup/60 milliliters heavy cream
  • 1 large egg
  • 1 egg yolk
  • 1 vanilla pod (seeds removed, or 1 teaspoon vanilla extract)
  • 10 to 15 colored boiled sweets (same or different colors)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for stained glass cookies
    ​The Spruce Eats / Julia Hartbeck
  2. The quickest and easiest way to make the biscuits is in a food processor. Put the flour, sugar, salt, baking powder, and butter in the bowl of the processor. Use the pulse setting and mix until the mixture becomes coarse and sand-like.

    Flour in food processor
    ​The Spruce Eats / Julia Hartbeck
  3. In a separate bowl, lightly mix the cream, whole egg, yolk, and vanilla seeds or extract together.

    Lightly mix cream and egg
    ​The Spruce Eats / Julia Hartbeck
  4. Turn the processor to a slow speed and add the egg mix to the dry ingredients. Do not over-mix; stop as soon as the mixture comes together into a dough.

    ​The Spruce Eats / Julia Hartbeck
  5. Empty the dough onto a lightly-floured work surface or board, and gently squeeze to bring the dough together into a ball.

    Empty dough
    ​The Spruce Eats / Julia Hartbeck
  6. Wrap the dough in plastic wrap and pop into the fridge for at least 30 minutes to rest, or leave up to 24 hours if making the dough in advance.

    Wrap in plastic
    ​The Spruce Eats / Julia Hartbeck
  7. When you're ready to make the cookies, remove the dough from the fridge and allow 15 minutes for the dough to reach room temperature. Meanwhile, heat the oven to 325 F/160 C/Gas 4.

  8. Flour a work surface and roll out the dough to 1/2-centimeter thickness.

    Flour work surface
    ​The Spruce Eats / Julia Hartbeck
  9. Use your favorite Christmas cookie cutter and cut as many cookies out as possible. For these, you will want larger shapes as you will be cutting the center of each away.

    Use cookie cutter
    ​The Spruce Eats / Julia Hartbeck
  10. Lay the biscuits onto a baking sheet lined with parchment, then, either using a smaller same-shaped cutter or freehand, cut the center away, making sure you leave at least 1/2-inch/1 centimeter margin.

    Lay biscuits on sheet
    ​The Spruce Eats / Julia Hartbeck
  11. Using a heavy rolling pin, crush each color of the boiled sweets into fine crystals, but not dust.

    Use rolling pin to crush candy
    ​The Spruce Eats / Julia Hartbeck
  12. Sprinkle the crystals into the center of the cookie.

    Sprinkle cookies
    ​The Spruce Eats / Julia Hartbeck
  13. Bake in oven for 10 to 12 minutes until lightly golden and the sweet crystals have melted.

    Bake in oven
    ​The Spruce Eats / Julia Hartbeck
  14. Remove from the oven and leave to cool on the tray for 15 minutes. Using a cocktail stick, push a hole into wherever you want the ribbon to go.

    Remove from the oven
    ​The Spruce Eats / Julia Hartbeck
  15. Then lift carefully onto a cooling rack and leave to cool. Thread your Christmas cookies with ribbon and hang from your tree, or store in an airtight tin.  

    ​The Spruce Eats / Julia Hartbeck