Spiced Stained Glass Cookies
Prep time
Cook time
Total time
For the step-by-step photos, please see the original Christmas Tree Cookies recipe.
Yield: 20 to 25 cookies
  • 90 grams unsalted butter, at room temperature (1/3 cup + 1 tablespoon)
  • 50 grams brown sugar (1/4 cup)
  • 55 grams caster sugar (1/4 cup)
  • 1 egg, at room temperature
  • ½ teaspoon vanilla
  • 175 grams plain flour (1⅓ cup + 1 tablespoon)
  • 25 grams ground almond (1/4 cup)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Assorted hard candies, broken into 3 to 4 small pieces
  1. Place butter and sugars in a large mixing bowl. Beat with an electric mixer on medium to medium-high speed until mixture is creamy, scrapping down the sides of the bowl with a rubber spatula occasionally, about 5 to 7 minutes.
  2. Add in egg and vanilla and beat on medium speed for 1 minute until combined.
  3. Add in flour, ground almond, baking powder and salt and beat on low speed until just combined. Alternatively, use a rubber spatula and stir until the cookie dough comes together.
  4. Scoop out the dough onto a large piece of clingfilm and pat it out into a disc of about 1-inch thick. Wrap up the dough with the clingfilm and chill in the refrigerator for at least 1 hour.
  5. Preheat the oven to 180C / 355F. Line a baking sheet with baking parchment.
  6. Unwrap the dough and place it on a large piece of clingfilm. Place the clingfilm used to wrap the dough on top of the dough to prevent sticking. Use a rolling pin or a wine glass bottle and roll out the dough until it's 5-mm (1/4-inch) thick. If the dough feels too soft, chill it in the refrigerator for another 15 minutes before cutting the shapes out.
  7. Dip a cookie cutter into flour and cut out a cookie shape, then transfer it onto the baking sheet. Use a smaller cookie cutter and cut out a hole in the middle. Repeat, combining and rolling out the scraps, until all the cookie dough has been used up. If the dough is becoming too sticky, chill it again before using.
  8. Bake the cookies for 5 to 6 minutes. Remove the baking sheet from the oven and working quickly, fill the holes with the broken hard candies. Return the baking sheet to the oven and bake for another 5 to 6 minutes until lightly golden around the edges. Cool the cookies completely on the baking sheet before storing in an airtight container.
Naggy Notes
- After filling the holes with the candies, do not bake the cookies for more than 6 minutes as the sugars in the candies will burn, resulting in a dark-coloured stained glass effect.

- Adapted from Christmas Tree Cookies
Recipe by Foodie Baker at https://www.foodiebaker.com/spiced-stained-glass-cookies/