Stained Glass Heart Cookies – Deliciously soft, buttery, melt-in-your-mouth sugar cookies that are heart-shaped, and filled with melted hard-boiled sweets for a beautiful stained glass effect. Perfect for Valentine’s Day!
Stained Glass Heart Cookies
I have the perfect cookie recipe for you to make this Valentine’s Day!
These sugar cookies are incredibly soft, buttery, and melt-in-your-mouth. They’re shaped into hearts, and filled with crushed hard-boiled sweets that melt in the oven to create a beautiful stained glass effect.
You can use your favourite hard-boiled sweets, and any colour of your choice. I used Pear Drops, but you can use Jolly Ranchers!
Looking for more Valentine’s Day treats? Check out my Chocolate Molten Cakes, Valentine’s Chocolate Bark, and my Red Velvet Chocolate Chip Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter: melted.
- Caster/granulated sugar
- Large egg yolk
- Vanilla extract
- Plain/all-purpose flour
- Cornflour/cornstarch: Makes for extra soft, melt-in-your-mouth cookies.
- Salt
- Hard-boiled sweets: About 15 – 20, crushed. I used Pear Drops, but you can use Jolly Ranchers.
How to make Stained Glass Heart Cookies
To make these cookies, simply grab a large mixing bowl and whisk together the butter and sugar until smooth and combined.
Add the egg yolk and vanilla extract, and whisk until combined.
Add the flour, cornflour, and salt, and mix until combined and a smooth dough is formed.
Transfer the dough to a lightly floured surface and roll out to a thickness of 1/4 inch. Using heart cookie cutters, cut out your hearts, then cut out a smaller heart from the centres.
Place them onto a baking tray lined with parchment paper or a silicone mat. Re-roll leftover dough and repeat.
TIP: This dough holds its shape well when baked, but you can freeze the cut-outs for 10 – 20 minutes for minimal spreading.
Add crushed hard-boiled sweets to the cut-out centres, and bake for 10 – 12 minutes or until lightly browned around the edges.
Allow to cool on the baking tray until the candy filling has set and hardened.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Stained Glass Heart Cookies are:
- so quick and easy to make
- soft, buttery, and melt-in-your-mouth
- filled with melted hard-boiled sweets
- perfect for Valentine’s Day!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can also be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these cookies next!
- Fudgy Brownie Cookies
- White Chocolate Macadamia Nut Cookies
- Lemon Shortbread Cookies
- Peanut Butter Stuffed Chocolate Cookies
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Stained Glass Heart Cookies
Deliciously soft, buttery, melt-in-your-mouth sugar cookies that are heart-shaped, and filled with melted hard-boiled sweets for a beautiful stained glass effect. Perfect for Valentine's Day!
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) caster/granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups (375g) plain/all-purpose flour
- 1/4 cup (31g) cornflour/cornstarch
- 1/2 teaspoon salt
- 15 - 20 hard-boiled sweets, crushed (I used Pear Drops)
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the butter and sugar until smooth and combined.
- Add the egg yolk and vanilla, and whisk until combined.
- Add the flour, cornflour, and salt, and mix until combined and a smooth dough is formed.
- Transfer the dough to a lightly floured surface and roll out to a thickness of 1/4 inch.
- Using heart cookie cutters, cut out your hearts, then cut out a smaller heart from the centres.
- Place them onto the prepared baking tray. Re-roll leftover dough and repeat.
- TIP: This dough holds its shape well when baked, but you can freeze the cut-outs for 10 - 20 minutes for minimal spreading.
- Add crushed hard-boiled sweets to the cut-out centres, and bake for 10 - 12 minutes or until lightly browned around the edges.
- Allow to cool on the baking tray until the candy filling has set and hardened.
Notes
Cookies stays fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.
Nutrition Information:
Yield:
30 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 193Total Fat: 7gSaturated Fat: 4gCholesterol: 57mgCarbohydrates: 26gFiber: 0gSugar: 13gProtein: 1g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
