Indulge in the delightful world of stained glass cookies, also known as jammy window cookies, with our curated collection of recipes. These visually stunning treats are not only a feast for the eyes but also a delightful symphony of flavors. Picture crisp and buttery cookies adorned with vibrant, jewel-toned jams peeking through intricate cut-out designs. Each bite promises a burst of sweet and tangy fruitiness, perfectly complemented by the crumbly, melt-in-your-mouth cookie base.
Our selection of recipes caters to diverse preferences and skill levels. From classic stained glass cookies featuring simple round or square shapes to intricate designs that resemble stained glass windows, there's a recipe for every baker. We also offer variations using different types of jams, from classic strawberry and raspberry to unique combinations like orange marmalade and fig preserves.
For those seeking a traditional approach, our basic stained glass cookie recipe provides a straightforward guide to creating these timeless treats. For those looking to elevate their cookie game, we have recipes for stained glass cookies with intricate cut-out designs that will impress your friends and family.
Whether you're a seasoned baker or a novice in the kitchen, our collection of stained glass cookie recipes will guide you through the process of creating these delectable treats. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!
STAINED GLASS WINDOW SUGAR COOKIES
Sugar cookies turn into colorful windows when you fill their centers with crushed hard candies. Before starting, review the helpful video tutorial and success tips above.
Provided by Sally
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
- Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
- Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
- If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
- Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
- Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
- Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.
AUNT MAGGIE'S JAM THUMBPRINT COOKIES
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 54
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
- Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
- Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.
JAMMY DODGERS
On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.
Nutrition Facts : Calories 283 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
JAMMY WINDOW COOKIES
Make and share this Jammy Window Cookies recipe from Food.com.
Provided by LaJuneBug
Categories Dessert
Time 25m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugard, then add the flkour, milk and vanilla. Mix to make a soft but not-too sticky dough. Refrigerate the dough for 30 minutes.
- Preheat oven to 375°F Roll out the cooled dough to approximately 1/4 inch thick, cut out rounds and place on a greased cooking pan. Spread a little of the jam onto the base and then place another round with your shape cut-out on top.
- Try not to re-roll the dough too often as it will become hard. Sprinkle generously with (flavored) sugar and bake at 375F for 10-12 minutes, until just golden brown.
Nutrition Facts : Calories 67, Fat 3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 21.9, Carbohydrate 9.3, Fiber 0.2, Sugar 4.5, Protein 0.7
SIMPLE JAMMY BISCUITS
Make a treat that the whole family will enjoy with these jammy biscuits
Provided by Good Food team
Categories Snack, Treat
Time 22m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
- Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
- Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Soften the butter and cream cheese to room temperature before you start. This will make them easier to mix together and will help to create a smooth dough.
- Use a fine-mesh sieve to sift the powdered sugar before you add it to the dough. This will help to prevent lumps.
- Be careful not to overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before you bake the cookies. This will help to prevent them from spreading too much in the oven.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before you frost them. This will help to prevent the frosting from melting.
Conclusion:
Jammy window cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy with a sweet and tangy filling. By following the tips above, you can make sure that your jammy window cookies turn out perfect every time. So grab your ingredients and preheat your oven, it's time to bake a batch of these delicious cookies!
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