It’s amazing how baking with my kids in the kitchen can bring back childhood memories in a split second.  When my siblings and I were young we used to make our own Christmas tree ornaments by making a salt based dough, rolling it thin, cutting the dough with cookie cutters, baking the ornaments, and finishing each one off with a heavy coat of acrylic paint and a sprinkling of glitter.

Fast forward to today.  Instead of paint and glitter to give each ornament pizzazz, we made this year’s ornaments featuring melted crushed hard candy in the center of each cookie to simulate the look and feel of stained glass.  When the cookies hang with illuminated back lighting, the stained glass candy noticeably stands out beautifully.  Although I wish I could take credit for this idea, my daughter Abigail made these cookie ornaments last year at school.  After collaborating together about recreating this edible ornament, we came up with a nice spiced ginger molasses cookie to frame each stained glass candy window.  Not only do they look stunning on the tree, they smell amazing too.

If you’re looking for a fun, creative project to do with your child, these Stained Glass Ornament Cookies are what holiday memories are made from.  From our kitchen to yours, enjoy!

PS: Don’t forget to watch our video on how to make these cookies above!


Recipe: Stained Glass Ornament Cookies

  • Prep Time: 120 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 130 min(s)
  • Servings: Varies

Beautiful edible stained glass ornament cookies recipe. Made with spiced ginger molasses cookies and hard candy centers.


    1 cup unsalted butter

    1 cup packed brown sugar

    1 tablespoon cinnamon

    1 tablespoon ground ginger

    1 teaspoon cloves

    1/2 teaspoon kosher salt

    2 eggs

    1 cup molasses

    6 cups all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon baking powder

    2 cups assorted color hard candy, crushed and broken into small pieces



    Cream the butter and sugar until light and fluffy, for 2 minutes

    Stir in the cinnamon, ginger, cloves, and salt

    Mix in the eggs one at a time

    Mix in the molasses

    Add the flour, 2 cups at a time on low speed

    Add the baking soda and the baking powder

    Lay a large piece of plastic wrap on a rimmed baking sheet,scrape out the cookie dough and place it on the plastic. Pat down the dough until it is flat, approximately 1-inch high

    Fold over the plastic wrap over the top side of the dough so the cookie disk is covered completely.

    Refrigerate the cookie dough for 1-2 hours

    Preheat the oven to 350 degrees F.

    Roll the chilled dough on a floured surface approximately 1/4-inch high

    Cut different shapes of cookies making sure to cut a smaller shape inside a larger cookie

    Fill each cookie with crushed candy

    Poke an 1/8-inch hole at the top of each unbaked cookie with a toothpick in order to thread a piece of string through it

    Place the cookies on a parchment paper or silicon mat sheet 1-inch apart.

    Bake the cookies for 10-12 minutes until the candy is melted

    Allow the cookies to cool for 10 minutes before lifting from pan

    Thread and tie a piece of string through the hole of each cookie and hang

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