Monday, December 16, 2013

Giant Stained Glass Sugar Cookies For Christmas


Yesterday was baking day! I tackled a project I had had in mind to do with the girls for awhile. We made giant stained glass sugar cookies. I found a new sugar cookie recipe that doesn't need to be chilled and it is so YUMMY! It's going to be my new, all time favorite sugar cookie recipe!  We had so much fun making and baking these. We will definitely be making these again. 

 Supplies you will need besides the baking supplies and cookie pans and of course the rolling pin are miniature cookie cutters. I also had a cookie cutter with a removable round center piece that I used for the round shapes. To make the giant cookies I used the lid from a large container of baking powder that I bought at Sam's Club. Probably any extra large lid 5 or 6 inches across would work. Also make sure to bake these on a cookie sheet covered with parchment paper so they will be easy to remove.

 credit given to Katrina's Kitchen for this wonderful recipe
Yield: 3 dozen large cookies
Prep Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: 38 minutes

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!


  • 2 cups of butter, softened
  • 2 cups of granulated white sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of almond extract
  • 2 eggs
  • 4 teaspoons baking powder
  • 6 cups all purpose flour


  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in extracts and eggs.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.


  • If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
  • I hesitate to put a recipe yield on cut out cookie recipes because the yield varies with the size of cookie cutters being used. This recipe makes a LARGE amount of dough. It can easily be halved to meet your needs.
  • You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.

I do want to point out that when you make these it is very important they not be too thin. The dough also needs to have nice clean cut edges so the candy doesn't wick up into the cookie as it melts.  These giant cookies are approximately 5 inches across and at least 1/4 inch thick. Also this is very important. When you make these bake the cookies for 6-7 minutes, then remove them from the oven and add the crushed candy to the cutouts, then return to the oven and bake for another 6-7 minutes or so more. Otherwise the candy melts too much and will either burn or run everywhere. Trust me I know from experience! Also it's hard to tell when the cookies are done. Don't wait too long or they will be too done!  Total baking time for us per pan of cookies was about 12 minutes, but that may vary for you depending on your oven. Also this recipe makes at least a dozen giant cookies. We also baked the cutouts and they made nice size cookies even though we used miniature cookie cutters for the cutouts.

Have fun and enjoy baking and creating with your little ones and older ones too!

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