Valentine’s Day is right around the corner (like literally, I was super late in posting this), and these stained glass cookies are the perfect cookie to celebrate. The cute heart shape with stained glass center is sure to impress your valentine! Made with a simple sugar cookie and filled with crushed hard candy, these cookies are simple to make with maximum impact.
Heart shape stained glass cookie ingredients
- Butter
- Sugar
- Egg
- Vanilla extract
- All purpose flour
- Baking powder
- Pink and/or red hard candies (such as Jolly Ranchers)
As you can see the ingredients needed to make these super cute cookies are pretty simple. It is likely that you already have everything except the Jolly Ranchers in your kitchen. And if you do already have Jolly Ranchers you just saved yourself a trip to the grocery store. SCORE!
Recommended equipment
- Stand mix with paddle attachment or hand mixer
- Cookie sheets
- Parchment paper
- Rolling pin
- Heart shaped cookie cutters, one smaller than the other
- Small ziplock bags
Making the heart shaped stained glass cookies
This recipe starts with a cutout sugar cookie base that does require chill time so I would recommend planning ahead!
Sugar cookie dough
Start by creaming the butter and sugar with a stand or hand mixer until light and creamy. Next, add egg and vanilla and beat until combined. Add the flour and baking powder and mix until JUST combined. DO NOT over mix.
Once the dough has come together form into a flat disc and wrap in plastic wrap. Chill the dough for at least two hours, or for up to two days.
Assembling the cookies
Once the dough has chilled turn into onto a flat, lightly floured surface. Roll the dough out to a 1/4″ thickness. Cut the dough using the large heart shape cookie cutter. Transfer heart shape dough onto a parchment lined cookie sheet. Using a smaller heart shape cutter cut out the center of the large heart on the cookie sheet to create the ‘window’.
Unwrap hard candies and separate by color. Place like-colored candies in small ziplock bags. Use a rolling pin or meat mallet to crush the candies into smaller pieces. You do not want to crush the candies so much that they become a powder!
Filled the ‘window’ or cut-out center of the cookie dough with the crushed candies.
Pre-heat the oven to 350°F. Freeze the candy filled dough for five minutes while the oven pre-heats. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool completely on the cookie sheet. Once cool, gently peel the cookies from the parchment and enjoy!
Looking for other Valentine’s Day worthy desserts?
Check out these recipes from my archives!
Did you try these heart shape stained glass cookies? Let me know your thoughts in the comments below. And as always, I’d love to see your baking photos on social media. Tag me @mandy-macc-bakes
Heart Shape Stained Glass Cookies
Description
These super cute heart shape stained glass cookies are perfect for Valentine's Day or any day you need a super cute cookie!
Ingredients
Instructions
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Cream butter and sugar with a stand or hand mixer until light and fluffy.
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Add egg and vanilla and beat until well incorporated.
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In a small bowl whisk together flour and baking powder.
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Add dry ingredients to wet and mix until just combined.
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Form dough into a flat disk and wrap tightly in plastic wrap. Refrigerate dough for two hours or up to two days.
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Once dough has chilled preheat oven to 350F.
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Turn chilled dough into onto a flat, lightly floured surface and roll out to a 1/4" thickness.
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Cut the dough using the large heart shape cookie cutter. Transfer heart shape dough onto parchment lined cookie sheet. Using a smaller heart shape cutter cut out the center of the large heart on the cookie sheet to create the 'window'.
-
Unwrap hard candies and separate by color. Place like-colored candies in small ziplock bags. Use a rolling pin or meat mallet to crush the candies into smaller pieces.
-
Filled the 'window' or cut-out center of the cookie dough with the crushed candies.
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Place the cookie sheet with candy filled dough for five minutes.
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Bake the cookies for 10-12 minutes or until the edges are lightly golden.
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Allow cookies to cool completely on the cookie sheet. Once cool, gently peel the cookies from the parchment.