Published by Sheena Strain, last updated
Recipe
Simply gorgeous Gluten Free Stained Glass Cookies. You can can make these with your kids, they are SO easy!
Gluten Free Stained Glass Cookies
Every year I feel like Christmas creeps up on me, despite the fact that it’s the same date every year!
Up until Thanksgiving just seems like too soon to be thinking about anything to do with Christmas, and then BAM, there it is and I’m running to catch up.
Today I thought that I would post my Gluten Free Stained Glass Cookies as they are super cute and easy enough to make with your children or grandchildren.
The hardest part was keeping my boys from eating the hard candy before I had a chance to make the cookies! Fortunately I managed to keep enough of it hidden so that I could make these cookies for you!
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I used Jolly Ranchers for the stained glass part, for the first batch I used probably about half a crushed candy piece.
When they came out of the oven I thought that it would not be nearly enough as the glass part looked really thin, but when it hardened up they were just fine and far less fragile than I thought they would be.
For the second batch I used more hard candy but then it tended to bubble up over the top of the cookie so those cookies didn’t look quite so impressive.
As you can see I used two ‘star’ cookie cutters to cut the shapes, but really you can use any shape cutters you like.
At this time of year, I’m sure you can easily find star and snowflake shaped cutters that come in little boxes with four or five cutters of the same shape in varying sizes.
I’m a bit obsessed with cookie cutters and have box loads of them in all shapes and sizes. I got most of them from Amazon, if you don’t have any then start with one of their big boxes of Holiday Cookie Cutters, they’re great value!
As always with gluten free cookies and other gluten free baked goods I find that they just don’t keep as long as regular baked goods and can tend to get soft or dry out more quickly.
My children are not remotely bothered by that and would eat these cookies all week long, but I prefer to freeze them if I think we won’t eat the whole batch within a couple of days.
Royal Icing for Cookies
If you’re decorating cookies this Christmas then you need my Royal Icing recipe, it works perfectly, just be sure to read the tips in the post and use a timer!
I’ve been making it for years as I was a cookie decorator before I was a blogger.
This is my own recipe for gluten free cut out cookies, I wanted to create a recipe that not only tasted good but would hold it’s shape when baked in the oven.
This recipe works on both counts and has had rave reviews!
And lastly, not a Christmas Cookie as such, but you can’t go wrong with soft sugar cookies! This gluten free sugar cookie recipe makes a softer cookie and has a different dough recipe to the one above.
Gluten Free Stained Glass Cookies
Simply gorgeous Gluten Free Christmas Cookies with Stained Glass. You can can make these with your kids, they are SO easy!
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Total Carbs: 39 g
Protein: 2 g
Servings: 24 cookies
4.76 from 29 votes
Ingredients
- 1.5sticksdairy free margarine, or butter, 175g
- 1cupsugar, 200g
- 2large eggs
- 3.5cupsall purpose gluten free flour blend, 450g
- 1tspxanthan gum, omit if included in your flour blend
- 1tspgluten free baking powder
- 1/2tspvanilla extract
- 1/2tspalmond extract
- 1lbbag of hard clear candies, like Jolly Ranchers
Instructions
READ NOTES FIRST
You will need two cookies cutters of the same shape, with one smaller than the other for the cut out centers.
Preheat your oven to 350F
Separate the hard candies into their various colors and put each color in a small ziplock bag.
Using a rolling pin or something similar carefully smash the candies into small pieces.
Cream together margarine and sugar.
Add in eggs and vanilla and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
Add the dry ingredients to the sugar and egg mixture and mix well to combine.
If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don't use extra flour.
Transfer the cut out cookies to the lined baking sheet and then use a smaller cutter with the same shape to cut out the centers.
Fill the center of the cookies with approx 1/2 to 1 tsp crushed candy.
Bake cookies for 12 - 14 minutes at 350F on a parchment lined baking sheet.
Allow to cool on baking sheet, the cookies will firm up once cooled and the 'glass' center will harden.
The candy will be bubbling when it comes out of the oven, this is normal and it will spread out when it cools down and the bubbles should disappear.
Recipe Notes
1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.
Nutrition Facts
Gluten Free Stained Glass Cookies
Amount Per Serving
Calories 224Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 75mg3%
Potassium 29mg1%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 270IU5%
Calcium 25mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course:Baking
Cuisine:American
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
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Camila Gregoire says
These Gluten-Free Stained Glass Cookies are so delicious. Thanks for the idea.
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Alishka says
Thanks for sharing these Gluten Free Stained Glass Cookies, seems so delicious . Will love to try this one.Reply
angelica valdez says
Hello , I’m vegan and was wondering if I could use an egg replaced instead of 2 eggs ?
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Sheena Strain says
Hi Angelica, I have never made this particular recipe with an egg replacer though I have made other ones for friends. It will change the texture of the cookie and I’m just not sure if that will affect how firm the baked cookie is or not, but I think it’s worth a try!
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Karolyn Baumann says
I would like to make these cookies but do not have any gluten allergies in my family. Could you please help me in modifying your recipe that way with using flour instead of gluten free flour. Thank you so much.
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Sheena Strain says
Hi Carolyn,
I haven’t cooked with gluten in over ten years so I wouldn’t be able to tell you how to modify it. Your best bet is to find a good regular cut out cookie recipe and then just use my technique for the stained glass part. If you go to http://www.bakeat350.net she has a great recipe on there for cut out cookies that hold their shape, I used to use it before I was diagnosed with celiac disease and had to go gluten free, I hope that helps!Reply
Dauhn Minus says
I made the stain glass cookies today but didn’t put enough candy in the middle. Oh well, next time. Can I freeze these or how long can I leave them in the airtight container ?Reply
Sheena Strain says
I find that they last just a couple of days in an airtight container, and you can freeze them and they will last for a couple of weeks.
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Diana Cassidy says
Someone near and dear to my heart eats gluten-free, she has since 1989!
By the grace of the Lord she has just beat stage 4 cancer. I have made it my personal goal to take her gluten-free meals/ Snacks. This way of cooking is Very different for me. I enjoy reading your blogs and recipes! I am going to make my own gluten free flour this weekend. Thank you for making this less of a challenge!
Have a Very Merry & Blessed Holiday!
Diana C.- CanisteoN.Y.Reply
Sheena Strain says
Diana, that is so kind of you to love your friend like that, I’m sure she will appreciate it very much! I hope she loves these cookies as much as we do!
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Michelle Swan says
Thank you Sheena! I usually make things ahead of time and freeze them so I can send them for Christmas gifts. I’m going to freeze them for at least a couple weeks and I will try to remember to post if they freeze well or not. My first batch looked beautiful, but I found out the difference between wax paper and parchment paper. The candy part won’t come off the paper. Disappointing. Well, that’s why I’m trying now and not when I need them. 🙂Reply
Sheena Strain says
Ah yes, I’ve been stung by using wax paper before, I can’t recall what exactly it was but I had to throw all the baking in the trash as the wax paper would not peel off! If you’re making big batches you might want to use parchment sheets that are precut for convenience, I usually get them at the holidays 🙂 Do let me know if they freeze ok.
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Michelle Swan says
Is it possible to freeze these cookies for a few weeks in airtight container? If so, how long will they freeze?
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Sheena Strain says
Hey Michelle, I know you can freeze both the raw dough and the baked cookies in an airtight container for a couple months, however, it’s been a long time since I’ve made these particular cookies with the stained glass in the middle and I honestly can’t remember if the ‘stained glass’ will freeze ok or not, I think it will but I can’t be 100% sure.
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Claudia Abbott says
Is it possible to also make these so they work for a Diabetic? I assume I could get sugar free Jolly Ranchers but what would be the best substitute for the sugar and how much? Thanks in advance.
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Sheena Strain says
Hi Claudia, I know very little about cooking for diabetics I’m afraid. I’d guess the sugar free jolly ranchers would work but they may not melt the same, you’d just need to try and see if it works. I have a blogger friend who cooks low carb food and she uses Swerve sweetener, I think that’s ok for diabetics but I’m not 100% sure and I don’t know if you can simply substitute the same amount, I guess it would tell you on the packet.
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Bridget says
Can regular flour be used? If so, how does the recipe change?
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Sheena Strain says
Hi Bridget, I only bake gluten free so you would need to find a regular cut out cookie recipe and use that, then follow the steps in my recipe about adding the ‘window’ part. Gluten free and regular flour in recipes are not interchangeable usually.
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These are so beautiful! And I agree completely with all your recipe notes — baking by weight is always helpful, but ESPECIALLY so with gluten-free baking. Homemade gluten-free flour blends are the best, too. I often find that store-bought blends have a weird savory quality to them that just doesn’t taste right in a cookie.
Also, I wanted to let you know that I’m currently doing a 12 Days Of Cookies thing on social media, where I share a different cookie each day. I would love to include these, if you’d be interested! I sent you a message on Facebook, so you’re welcome to get in touch with me there. 🙂
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Sheena says
Thank you Willow! I got your message on FB too, thanks for getting in touch and for your kind comments!
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Cookin Canuck says
These are the most perfect looking Christmas cookies I’ve seen in awhile. These would make such a great gift for friends and neighbors.
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These look so delicious and your pictures are gorgeous!
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My Mom used to make stained glass cookies for us when we were kids, this brings back memories. My Aunt has celiac and when she comes to my house, I just cook regular food that’s gluten free. For dessert, I always go with a custard because I don’t know what else to do. This inspires me to try some gluten free baking.
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Sheena says
Hi Lisa, I know your Aunt is very grateful that you make gluten free food for her! If she can tolerate eggs and dairy then home made meringues served with whipped cream and strawberries is an easy GF dessert option.
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Stained glass cookies are a tradition in my household, I definitely need to make these cookies!
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I always love these cookies, but have never made them. What a great idea to use jolly ranchers!
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These are so gorgeous! And love that you used jolly ranchers…as if I need another reason to love them!
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These are gorgeous cookies Sheena! Sharing and pinning and drooling!
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These are just beautiful!Reply
Absolutely stunning presentation! These cookies are pure perfection!
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Sheena says
Thanks Anna!
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These are so pretty, Sheena – and gorgeous photos, too!
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Sheena says
Thanks for your kind comments Melanie!
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