It’s time for Christmas crafting!

My bakery feels like Santa’s workshop today. We decked the halls with broken candy bits, edible glitter, brown sugar, and flour. I have some major cleaning to do (I’ll leave it for later, too busy munching on cookies), but oh what fun! We created the most beautiful, colorful, and jolly treats!

Stained glass cookies, or stained glass window cookies, are typically made with a traditional vanilla sugar cookie recipe, but I wanted to try a recipe using my favorite holiday flavor, gingerbread. I love the warm, golden color of gingerbread and the spiced, earthy flavor. I thought this combination would taste amazing with a bright candy center. I was right! These cookies make quite a statement in appearance, and an even bigger one with flavor.

We used Kodiak Cakes Power Cakes Buttermilk mix as the base for the cookies. The mix has a subtle flavor that works well with the added spices and molasses, and I love mixing in protein and whole grains whenever possible. Around the holidays we eat a lot of sugar, so I’m always aiming to make my sweets as wholesome as possible. I add cornstarch to stop the cookies from spreading too much in the oven, although they may still spread a little. If they do, gently press the edges back into place with a rubber spatula or the side of a butter knife. Chilling the dough is very helpful to prevent spreading, as well.

These are the perfect cookies for gifting! They look beautiful wrapped in cellophane bags with some holiday ribbon.

Stained Glass Gingerbread Cookies

Makes about 3 dozen 3” cookies

You’ll need:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar
2 eggs, at room temperature
1/2 cup molasses (I used Grandma’s Molasses)
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp allspice
1/4 tsp kosher salt
4-4 1/2 cups Kodiak Cakes Buttermilk Power Cakes mix
1/3 cup cornstarch
1 cup crushed candy, such as Life Savers or Jolly Ranchers
sprinkles or edible glitter (optional)
different sized cookie cutters

In an electric mixer, cream the butter and sugar together until light and fluffy. About 2 minutes.
Add the molasses and eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add the cinnamon, ginger, allspice, and salt. Mix until fully combined.
Add the cornstarch. Mix until fully combined.
With the mixer on low speed, add the Kodiak Cakes mix, one cup at a time, mixing after each addition, until the dough comes together and pulls away from the sides. If this doesn't happen after adding 4 cups, add another 1/2 cup.
Cover the dough and chill for at least an hour. While the dough is chilling you can crush the candy. See my tips below.
Roll the dough out on a floured surface, about ⅜” thick. Do not roll any thinner, as you don’t want the candy to seep out while baking. Using a smaller cookie cutter, cut out the center of the cookie. Put the center piece of dough in a pile to re-roll. Place the cookies on a parchment lined baking sheet about 2 inches apart. Fill the cut out spaces with candy pieces, about 3/4 full.
I recommend chilling the cookies on their baking sheet for about 10 minutes before baking as it helps them hold their shape. Bake at 375°F for about 10 minutes. Repeat with remaining dough and candy pieces.
If the cookies spread in your oven, you can use a rubber spatula or the edge of a butter knife to gently push them back to place. Allow the cookies to cool on the baking sheet until the candy is set. During this time you can add sprinkles or edible glitter. Then transfer the cookies to a wire rack to cool completely.
Cookies will stay fresh in an airtight container for 1 week.

* If you don’t have access to Kodiak Cakes mix or simply want a classic gingerbread cookie, substitute the mix for all purpose flour.

Candy tips: Breaking the candy is messy no matter how you approach it, but all crafts are! I recommend unwrapping the candy and separating the colors onto paper plates. Cover each plate with parchment paper and break the candy apart using a meat mallet, hammer, or the handle of a knife. The parchment paper stops the pieces from flying everywhere. I wouldn’t use plastic. The candy will tear whatever surface you use and little pieces of plastic will get lost in the mix. I like using one color for each cookie, but feel free to mix for a watercolor effect.