Stained Glass Easter Cookie Recipe

This cookie recipe is very reminiscent of decorating Easter eggs since you will be decorating Easter egg-shaped cookies. However, I think we can agree, that cookies taste better than eggs, so this may be my new favorite Easter activity. Besides the fact that you end up with gorgeous cookies, this Stained Glass Easter Cookie Recipe is fun to make as a family. So let's make some memories (and eat some cookies!). You'll also love these Spring Meringue Recipe.

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⭐Why this Stained Glass Easter Cookie Recipe is Awesome

• Makes eye-catching Easter cookies
• Can use a packaged sugar cookie mix as a shortcut
• Make great party favors for a spring or Easter party

📝Ingredient Notes

• Almond extract - Provides a deeper flavor to these cookies
• Vanilla extract - Add a classic vanilla flavor to these sugar cookies
• Powdered sugar - This is optional. You can use it in place of flour when you are rolling out the cookies for added sweetness.
• Jolly Rancher hard candies  - These will be crushed and will create a stained glass effect when melted.
• Light green candy melts - You will be dipping the cookies in this to help the sprinkles adhere
• Light green sprinkles - Longer type sprinkles (not the round kind) create the look of "grass".

📋Step by Step Instructions

STEP 1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

STEP 2: Whisk together the dry ingredients: flour, baking powder, and salt. Set aside when done.

STEP 3: In a stand mixer, blend the butter and sugar until creamy and light.

STEP 4: Now add the egg, almond extract, and vanilla extract. Mix until thoroughly incorporated.

STEP 5: Slowly add dry ingredients and mix until combined. The dough may be a little crumbly.

STEP 6: Place the dough onto a surface sprinkled with powdered sugar or flour. Form the dough into a ball and then roll it out to ¼ inch thickness.

STEP 7: Use Easter egg shaped cookie cutters to cut egg shapes from the dough.

STEP 8: To make the circles on the eggs, you can use the larger side of a cake decorating tip.

STEP 9: You can cut out the strips in the cookies by using a small knife. When you are done cutting the dough from the cookies, carefully lift the cut out cookies using a flat spatula and transfer them to the baking sheet. Using a spatula helps the cookies maintain their shape.

Now it is time to get the candy ready for the stained glass. Older kids love to help with this part and can do so with supervision. They will be using a meat mallet so go over safety instructions and supervise them.

STEP 10: Separate Jolly Rancher hard candies by color and place each color inside a quart-sized freezer bag. Place all of those bags into a larger gallon-sized freezer bag. Sandwich the gallon-sized freezer bag between two towels and beat candies with the flat side of a meat mallet until crushed. The candy will pierce both bags so supervise if your child is helping.

STEP 11: Scoop candy pieces into the cut opening of each cookie. The crushed candy should fill most of the hole and mound a little on top. Depending on the size of your opening, you will use the equivalent of approximately 1 candy for each cookie.

STEP 12: Bake cookies for 7 to 9 minutes at 350 degrees. Make sure not to brown the cookies. Let the cookies cool for at least 20 minutes on the baking sheet before carefully transferring them to a cooling rack.

STEP 13: To help decorate these cookies, you will be melting some light green candy melts according to package instructions. Then dip an edge of the cookie into the melted candy.

STEP 14: Before the candy hardens, dip the part that has the candy melt on it into some green sprinkles.

You can even add some decorative flower candy if you'd like.

Store the cookies from this stained glass Easter egg cookie recipe in an airtight container between layers of parchment paper to keep the candy from attaching to the candy in other cookies.

Aren't these just the prettiest cookies? When you hold them up to the light they look even better! What a fun way to celebrate spring and Easter.

👩🏻‍🍳Expert Tips

Tip 1: Do not crush the Jolly Rancher candies prior to use as they will stick to one another and become a hardened mass of candy.

Tip 2: If the dough is rolled too thin, keeping the cookies together while moving them to a baking sheet will be very difficult. Using a flat cookie spatula will help but make sure the cookie dough is at least ¼ inch.

Tip 3: Thicker cookies will require more crushed candy.

🤷🏻‍♀️Recipe FAQs

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📖 Recipe

Stained Glass Easter Cookie Recipe

This stained glass Easter cookie recipe is perfect to make for you egg hunt or Easter gathering.

5 from 13 votes

Print Pin Rate

Course: cookies

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Cooling time: 20 minutes minutes

Total Time: 44 minutes minutes

Servings: 18

Calories: 124kcal

Author: Vicky

Equipment

• ▢
  Cookie Sheet

Ingredients

• ▢ 3 cups all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 2 sticks butter, softened
• ▢ 1 cup sugar
• ▢ 1 egg
• ▢ ½ teaspoon almond extract
• ▢ 1 teaspoon vanilla extract
• ▢ Powdered sugar or flour for rolling
• ▢ Jolly Rancher hard candies approximately one candy per cookie
• ▢ light green candy melts
• ▢ light green sprinkles

Instructions

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
• Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
• In a mixing bowl, blend the butter and sugar until creamy and light. Add egg, almond extract, and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
• Turn out the dough onto a surfaced sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
• Separate Jolly Rancher hard candies by color and place inside a quart-sized freezer bag. Place all bags into a larger gallon-sized freezer bag. Sandwich the gallon-sized freezer bag between two towels and beat candies with the flat side of a meat mallet until crushed. Candy will pierce BOTH bags so be prepared.
• Scoop candy pieces into the cut opening of each cookie. The crushed candy should fill most of the hole and mound a little on top. Depending on the size of your opening, you will use the equivalent of approximately 1 candy for each cookie.
• Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
• Store in an airtight container between layers of parchment paper to keep the candy from attaching to the candy in other cookies.
• Melt some light green candy melts according to package instructions. Then dip an edge of the cookie into the melted candy.
• Before the candy hardens, dip the part that has the candy melt on it into some green sprinkles.
• You can even add some decorative flower candy if you'd like.
• IMPORTANT: Do not crush the Jolly Rancher candies prior to using as they will adhere to one another and become a hardened mass of candy. Also, if the dough is rolled too thin, keeping the cookies together while moving them to a baking sheet will be very difficult. Using a flat cookie spatula will help but make sure the cookie dough is at least ¼ inch. Thicker cookies will require more crushed candy. A basting brush can help keep the tiny piece of candy inside the cookie opening.

Video

Notes

• Do not crush the Jolly Rancher candies prior to use as they will stick to one another and become a hardened mass of candy.
• If the dough is rolled too thin, keeping the cookies together while moving them to a baking sheet will be very difficult. Using a flat cookie spatula will help but make sure the cookie dough is at least ¼ inch.
• Thicker cookies will require more crushed candy.

This nutritional information is approximate and was calculated using online calculators. Your nutrition facts may vary depending on numerous factors.

Nutrition

Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 16IU | Calcium: 24mg | Iron: 1mg

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