Stained Glass Christmas cookies are showstoppers. The stained glass effect is a classic, and by adding royal icing trimming you can really kick up the “wow” factor. These cute and delicate cookies are a must for the holiday season.
You have many design options because you can mix and match your seasonal cookie cutters to achieve infinite shapes and effects. For this project you will need:
- Roll-Out Cookie Dough
- 2, 1/4 in. Bamboo Dowel Rods
- Wilton Parchment Paper
- Aluminum Cookie Sheet
- Crushed hard candy in red, green, blue, yellow
- White Royal Icing
- Christmas Cookie Cutters
- Decorating Tip 2 and Tip 101
- Gold Pearl Dust™
- Jumbo Rainbow Nonpareils (Optional)
- Rainbow Nonpareils
- Lollipop Sticks
- Silk ribbon in multiple colors
Start the day before you need the cookies.
Prepare the Roll-Out cookie dough.
Using the dowel rods as a guide, roll out the cookie dough 1/4 inch thick over parchment paper.
Select your cookie cutters.
Start cutting out your cookies, first with the large cutters and immediately with a small cutter that fits inside the large cut-out.
Repeat the same process with different cutters to create multiple combinations.
You can create designs by cutting freely inside the cookies. Using a knife, cut strips and remove the excess. After you have finished cutting the cookies, proceed perforating a small circle on the top area of the cookies using the lollipop stick. We will use this little hole to insert the silk ribbon.
Place the cookies (still on parchment paper) on the cookie sheet. Bake the cookies; remove them 3 minutes before they are done. For example, Wilton’s recipe calls for approximately 11 minutes, so you have to pull out the cookies from the oven at 8 minutes. The cookie should be almost done, but not tanned.
Immediately place the crushed candy in the different spaces inside the cookies. Don’t allow the candy to touch the top of the cookie to avoid get stains.
Place the cookie sheet in the oven again and bake the cookies for the last 3 minutes. The candy should melt in approximately those 3 minutes. If after the 3 minutes it is not completely melted, add one minute more until the candy looks completely even.
When the candy is done the cookie should look a little tanned. Remove the cookies from the oven. Do not remove the cookies from the parchment paper. Place the cookies with the parchment paper on a cooling grid and let cool completely. After the cookies are cool they should look somewhat like this.
If you don’t remove the cookies from the oven as soon as they look even, the candy will start to boil and they will look like the image below. The candy will jump on top of the cookie and will stain the entire surface.
Now you can start to decorate the cookies. Keep the cookies on parchment paper – not one on top of the other because they will stick to each other.
Use royal icing in different colors for different effects. I decorated the star cookie with tip number 2 and full strength royal icing. After the icing was dry, I used gold dust with lemon extract to paint the details and added the ribbon.
In this cookie I used tip number 101 with deep juniper green medium consistency royal icing and piped ruffles to get a little tree effect. I finished the tree decorating with nonpareils and a little star.
Another option is to do the same but to the entire cookie surface. After you pipe the ruffle, decorate it with jumbo nonpareils and a star. After the icing dries, paint the ruffle edges with gold dust and lemon extract mix. The combinations are endless!
Here are a few more examples. Which one is your favorite?