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Halloween Stained Glass Sugar Cookies

Buttery Halloween sugar cookies with colorful, translucent hard candy centers in spooky pumpkin, bat, and ghost shapes.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 2 hours 7 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Sugar Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Stained Glass Centers
  • 8 orange hard candies translucent and unwrapped
  • 8 purple hard candies translucent and unwrapped
  • 8 green hard candies translucent and unwrapped
Optional Decorations
  • 2 tbsp coarse sparkling sugar
  • 1 tbsp water

Equipment

  • 2 Baking sheets Large, rimmed
  • 2 Mixing bowls One medium, one large
  • 1 Electric mixer Hand or stand mixer
  • 1 Rolling pin For ¼-inch dough
  • 1 Set of Halloween cookie cutters 3–4 inch shapes
  • 1 Set of mini cookie cutters For center windows
  • 1 Whisk For dry ingredients
  • 1 Rubber spatula For mixing dough
  • 1 Measuring cup and spoon set For accurate measurements
  • 1 Pack of parchment paper Essential for candy centers
  • 3 Sturdy resealable bags Separate candy colors
  • 1 Small spoon For filling cutouts
  • 1 Wire cooling rack For fully cooled cookies

Method
 

  1. Mix the Dry Ingredients
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Cream the Butter and Sugar
  4. Beat the softened butter and granulated sugar for 2–3 minutes until light and creamy.
  5. Finish the Dough
  6. Add the egg and vanilla extract. Mix until combined. Gradually add the dry ingredients and mix just until a soft dough forms.
  7. Roll and Chill
  8. Divide the dough in half. Roll each portion between parchment sheets to 1/4-inch thickness. Refrigerate for at least 1 hour until firm.
  9. Crush the Candies
  10. Separate the orange, purple, and green candies into different bags. Crush into small pieces using a rolling pin.
  11. Preheat and Cut
  12. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Cut the chilled dough into Halloween shapes, then cut a smaller window in each center.
  13. Fill the Windows
  14. Place cookies about 2 inches apart. Fill each opening approximately 2/3–3/4 full with crushed candy. If desired, brush the dough lightly with water and sprinkle with sparkling sugar.
  15. Bake the Cookies
  16. Bake for approximately 10–12 minutes, until the cookie edges are lightly golden and the candy has melted. Watch carefully to prevent burning.
  17. Cool Completely
  18. Leave the cookies on the parchment-lined baking sheets for about 20 minutes, or until the candy centers are fully solid. Gently remove and serve.

Notes

Use translucent hard candies for the clearest stained glass effect. Chill the dough thoroughly before cutting to help maintain the Halloween shapes. Always bake on parchment paper. Do not touch the melted candy while hot. Allow cookies to cool completely before removing them from the baking sheets. Store in an airtight container in a cool, dry place for up to 5 days. Baking time and yield may vary depending on cookie cutter size.