Stained Glass Cutout Cookies Stained Glass Cutout Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donnah Borooah & Tanya Osmand | Prop styling: Renée Drexler (Geary House)

These sugar cookies are almost too pretty to eat thanks to the candy-crushed centre. See our tip below on how to turn them into ornaments—they make wonderful gifts during the holidays.

  • Prep time 40 minutes
  • Total time 2 hours & 15 minutes



In bowl, whisk together flour, baking powder and salt.

In large bowl, using hand mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes; beat in egg, vanilla and lemon zest. Stir in flour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2 1/2-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Using smaller cookie cutter of same or different shape, cut out centres of cookies. Arrange, 1 inch apart, on prepared pans. Spoon about 1/2 tsp of the crushed candy into centre of each cutout.

Bake, 1 sheet at a time, until edges are light golden and candy is melted, 8 to 10 minutes; transfer directly to rack to cool completely.  

Test Kitchen Tip: A piping tip creates the perfect holes for threading ribbon. Repoke immediately after baking if the holes fill in. 

Makes about 30 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 94 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 121
  • Total fat 5 g
  • Potassium 17 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 5
  • Folate 9
  • Calcium 1
  • Vitamin A 5
Share X
Baking & Desserts

Stained Glass Cutout Cookies