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Festive Stained Glass Window Cookies

festive stained glass window cookies

30 – 40 MINS


  1. 200g soft unsalted butter, or vegan spread
  2. 125g golden caster sugar
  3. 250g plain flour
  4. 1 teaspoon mixed spice
  5. A pinch of ground cinnamon
  6. A pinch of ground ginger
  7. 25-30 coloured boiled sweets (I used Fox’s Glacier Fruits; they were the perfect size and consistency and are vegan.)
  8. Christmas cookie cutters in two sizes—one to cut the main shape, and a smaller one for the hole in the middle


  1. Preheat the oven to 160°C/320°F/Gas Mark 3.
  2. Line three standard-sized baking trays with baking parchment.
  3. Mix the butter (or vegan spread) and sugar with a wooden spoon until smooth.
  4. Next, add the flour, mixed spice, cinnamon and ginger. Mix using your hands until you have a smooth, firm dough. If your dough is too sticky, add more flour.
  5. Lightly flour a work surface and rolling pin, then roll the dough out about 5mm thick.
  6. Cut your cookies using the large-sized cutters and transfer them to the baking trays.
  7. Then cut out the centres using the smaller cutters. Be sure to leave about 1cm of biscuit all around the hole, so your finished biscuits are strong enough to hang. Continue re-rolling the scraps until all the dough is used up (remember to use up the discarded centre shapes.)
  8. Place a sweet in the centre of each biscuit, and then pierce a hole (if you want to hang the biscuits as decorations) in the top of each using a straw or cocktail stick.
  9. Bake in the centre of the oven for 15-20 minutes. The biscuits and sweet centres will harden once they’re out of the oven, so don’t worry if they look a bit squidgy when cooked.
  10. Transfer the trays to a wire rack, but don’t move the biscuits until the centres have had time to harden fully; about ten minutes should do it. Then remove from the parchment and leave to cool.
  11. String each hole with ribbon and place the biscuits somewhere the light can shine through for maximum stained glass effect.