12 Delicious Church Window Cookies Recipes

Picture this: a tray of vibrant, stained-glass-like cookies that not only dazzle the eyes but promise a burst of sweet, nostalgic flavors with every bite. Church Window Cookies, with their colorful marshmallow centers and chocolatey coating, are a delightful throwback to childhood and a must-try for any home baker. Dive into our roundup of 12 irresistible recipes that will bring a touch of magic to your cookie jar!

Classic Church Window Cookies with Colorful Marshmallows

Yearning for a blast from the past? These Classic Church Window Cookies are your ticket to nostalgia town, packed with colorful marshmallows and wrapped in a chocolatey embrace. No baking required—just mix, roll, and slice into rainbow bliss.

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
• For the filling:
  • 2 cups mini colored marshmallows
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp butter

Instructions

1. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
2. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
3. Whisk together 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl.
4. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: If the dough is too sticky, chill for 30 minutes.
5. Divide the dough in half. On a floured surface, roll each half into a 12-inch log.
6. In a microwave-safe bowl, melt 1/2 cup chocolate chips and 1 tbsp butter in 30-second intervals, stirring until smooth.
7. Spread the melted chocolate over each dough log, then sprinkle with 2 cups mini marshmallows, pressing lightly to adhere.
8. Roll each log tightly in parchment paper, twisting the ends to secure. Chill for at least 2 hours. Tip: For cleaner slices, use a serrated knife.
9. Unwrap and slice into 1/2-inch pieces. Tip: Serve on a platter for a pop of color at parties.

Bite into these cookies for a chewy, chocolatey crunch with bursts of sugary marshmallow. Perfect for gifting or as a vibrant addition to your cookie jar—just try not to eat them all at once!

Chocolate Church Window Cookies with Almonds

Outrageously easy and irresistibly crunchy, these cookies are your next bake sale showstopper. Melt, mix, chill—boom, done.

Ingredients

• For the cookies:
  • 1 cup semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
• For the filling:
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup rainbow sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt chocolate chips and butter together in 30-second bursts, stirring until smooth.
3. Whisk in sugar, egg, and vanilla extract until fully combined.
4. Sift flour, baking powder, and salt into the wet ingredients. Fold gently to avoid overmixing.
5. Stir in toasted almonds and rainbow sprinkles for that signature crunch and color.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. They’ll firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Bursting with textures—chewy centers, crispy edges, and nutty pops—these cookies are a feast for the senses. Serve them stacked high with a drizzle of melted chocolate for extra decadence.

Vegan Church Window Cookies with Coconut Flakes

Zesty and vibrant, these vegan church window cookies are a nostalgic twist on a classic, packed with coconut flakes for that extra crunch. Perfect for holiday baking or a sweet treat any day of the week.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup coconut oil, solid
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup coconut flakes
  • 1/2 cup vegan chocolate chips
  • 2 tbsp almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, solid coconut oil, maple syrup, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the freezer for 30 minutes to firm up.
4. While the dough chills, toast the coconut flakes in a dry skillet over medium heat for 3-5 minutes, until golden. Tip: Stir constantly to prevent burning.
5. Unwrap the dough log and slice into 1/4-inch thick rounds. Place them on the prepared baking sheet.
6. In a small saucepan, melt the vegan chocolate chips with almond milk over low heat, stirring until smooth. Tip: Add a pinch of salt to enhance the chocolate flavor.
7. Spread a thin layer of melted chocolate on each dough round, then sprinkle with toasted coconut flakes.
8. Bake for 10-12 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kick back and enjoy these cookies with their buttery crust, rich chocolate, and crunchy coconut topping. Serve them stacked high on a vintage plate for a photo-worthy dessert spread.

Gluten-Free Church Window Cookies with Dried Fruits

Yes, you need these gluten-free church window cookies in your life—colorful, chewy, and packed with dried fruits. They’re a nostalgic treat with a modern twist, perfect for any gathering or solo snack attack.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup mixed dried fruits (apricots, cranberries, cherries), finely chopped
  • 1/2 cup sweetened condensed milk

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add the gluten-free flour, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. Roll out the dough between two sheets of parchment paper to 1/4-inch thickness. Remove the top sheet.
6. Spread the sweetened condensed milk evenly over the dough, then sprinkle the chopped dried fruits on top.
7. Carefully roll the dough into a log, using the bottom parchment to help. Seal the edges. Tip: Chill the log for 1 hour before slicing to prevent crumbling.
8. Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Bite into these cookies for a burst of chewy texture and sweet-tart flavors from the dried fruits. Serve them on a vintage plate for a retro vibe or pack them in a mason jar for a cute gift.

Church Window Cookies with White Chocolate and Pistachios

Flaunt these dazzling Church Window Cookies at your next gathering—they’re a showstopper with zero bake time. White chocolate and pistachios bring a luxe twist to this retro treat.

Ingredients

• For the cookies:
  • 1 cup white chocolate chips
  • 2 tbsp unsalted butter
  • 3 cups mini marshmallows
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup colored marshmallows, chopped
  • 1 tsp vanilla extract
• For the coating:
  • 1/4 cup powdered sugar
  • 1/4 cup shredded coconut

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, combine white chocolate chips and butter. Microwave in 30-second intervals, stirring each time, until fully melted—about 1.5 minutes total.
3. Tip: Ensure the bowl is dry to prevent the chocolate from seizing.
4. Immediately stir in mini marshmallows, pistachios, colored marshmallows, and vanilla extract until evenly coated.
5. Transfer the mixture onto the prepared baking sheet. Shape into a log about 2 inches in diameter, using the parchment to help roll it tightly.
6. Tip: Wet your hands slightly to prevent sticking while shaping.
7. Chill in the refrigerator for at least 2 hours, or until firm.
8. Mix powdered sugar and shredded coconut on a large plate. Roll the chilled log in the mixture until fully coated.
9. Tip: For a cleaner cut, use a serrated knife and wipe it between slices.
10. Slice the log into 1/2-inch thick rounds and serve.

Whip these up for a cookie that’s chewy, crunchy, and bursting with color. Serve them on a vintage platter to double down on the nostalgia factor.

Spiced Church Window Cookies with Cinnamon and Nutmeg

Whip up a batch of these eye-catching cookies that pack a punch of warmth and spice. Perfect for holiday gifting or a cozy night in, they’re as fun to make as they are to eat.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
• For the filling:
  • 1/2 cup colored mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.
3. Add the softened butter to the dry ingredients and mix until a dough forms. Tip: If the dough is too crumbly, add a tablespoon of cold water.
4. Divide the dough into two equal parts and roll each into a log about 1.5 inches in diameter.
5. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up. Tip: Chilling the dough makes it easier to slice.
6. Remove the dough from the fridge and slice into 1/4-inch thick rounds.
7. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.
8. Press a few mini marshmallows into the center of each round. Tip: Use a variety of colors for a more vibrant ‘window’ effect.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the marshmallows are puffed but not browned.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunchy on the outside with a chewy, colorful center, these cookies are a festive twist on classic spiced treats. Serve them stacked high on a vintage plate for a retro vibe or package them in clear bags tied with ribbon for a thoughtful homemade gift.

Church Window Cookies with Dark Chocolate and Sea Salt

Absolutely no one can resist these Church Window Cookies—crisp, colorful, and dunked in dark chocolate with a sprinkle of sea salt. They’re the showstopper your cookie jar’s been missing.

Ingredients

• For the cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup mini marshmallows
  • 1/2 cup chopped maraschino cherries
  • 1/2 cup chopped nuts (optional)
• For the coating:
  • 8 oz dark chocolate, chopped
  • 1 tsp sea salt flakes

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the flour and salt, mixing just until the dough comes together.
5. Fold in the marshmallows, cherries, and nuts (if using) until evenly distributed.
6. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
7. Slice the log into 1/4-inch thick rounds and place on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the edges are just golden. Let cool completely.
9. Melt the dark chocolate in a double boiler or microwave, stirring until smooth.
10. Dip each cookie halfway into the chocolate, then place on a wire rack.
11. Sprinkle the sea salt flakes over the chocolate before it sets.
12. Allow the chocolate to harden at room temperature, about 1 hour.

Melt-in-your-mouth cookies meet a rich, salty dark chocolate shell for a contrast that’s downright addictive. Serve them stacked high on a vintage plate for a retro vibe that’s totally now.

Peppermint Church Window Cookies for the Holidays

Snag the spotlight at your holiday party with these vibrant, minty cookies that slice into stunning stained-glass hues. They’re a nostalgic throwback with a trendy twist—perfect for your feed.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp peppermint extract
  • 3 cups all-purpose flour
  • 1/2 tsp salt
• For the filling:
  • 1 cup crushed hard peppermint candies
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter and sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in the egg and peppermint extract until fully incorporated.
4. Whisk together flour and salt in a separate bowl, then gradually mix into the wet ingredients to form a dough.
5. Divide the dough into two equal parts, shaping each into a log about 2 inches in diameter.
6. Roll each log in the crushed peppermint candies mixed with 1 tbsp sugar, pressing lightly to adhere.
7. Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
8. Slice the logs into 1/4-inch thick rounds and place on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick up the holiday cheer with these cookies that boast a crisp edge and a chewy center, speckled with bursts of peppermint. Serve them stacked like a festive tower or gift them in clear bags tied with ribbon for a personal touch.

Church Window Cookies with Butterscotch and Pecans

Make these Church Window Cookies with Butterscotch and Pecans the star of your next gathering. They’re a no-bake wonder that combines crunch, creaminess, and a pop of color in every bite.

Ingredients

• For the cookies:
  • 1 cup butterscotch chips
  • 1/2 cup creamy peanut butter
  • 2 cups mini marshmallows
  • 1 cup chopped pecans
  • 1/2 cup multi-colored marshmallows or sprinkles for color
• For the coating:
  • 1/2 cup shredded coconut

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals, stirring until smooth.
3. Quickly fold in the mini marshmallows, chopped pecans, and colored marshmallows or sprinkles before the mixture cools.
4. Transfer the mixture onto the prepared baking sheet and shape into a log. Tip: Wet your hands slightly to prevent sticking.
5. Roll the log in shredded coconut until fully coated. Tip: Press gently to ensure the coconut adheres.
6. Wrap the log in parchment paper and refrigerate for at least 2 hours, or until firm. Tip: For quicker setting, place in the freezer for 1 hour.
7. Once set, unwrap and slice into 1/2-inch thick rounds.

Buttery, nutty, and with a hint of sweetness, these cookies are a textural dream. Serve them on a vintage plate for a nostalgic touch or pack them in a mason jar for a cute, edible gift.

Lemon Zest Church Window Cookies with Poppy Seeds

Outshine any dessert table with these zesty, eye-catching cookies. Packed with tangy lemon and crunchy poppy seeds, they’re a vibrant twist on a classic.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tbsp poppy seeds
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, lemon zest, and poppy seeds until well combined.
4. Gradually mix in the flour until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into a log, wrap in plastic, and freeze for 10 minutes to firm up.
6. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Tip: Space them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are just golden. Tip: Rotate the baking sheet halfway through for even browning.
8. While the cookies cool, whisk together the powdered sugar and lemon juice to create a smooth glaze.
9. Drizzle the glaze over the cooled cookies and let it set before serving.

Yield cookies with a crisp edge and a chewy center, bursting with lemon flavor. Serve them stacked high on a vintage plate for a pop of color at your next brunch.

Church Window Cookies with Raspberry Jam and Coconut

Fling open the pantry—these Church Window Cookies are your next viral bake. Raspberry jam and coconut collide in a no-bake wonder that’s as easy as it is eye-catching.

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
• For the filling:
  • 1/2 cup raspberry jam
  • 1 cup shredded coconut
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions

1. Beat butter and sugar in a bowl until fluffy, about 2 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
2. Mix in vanilla, then gradually add flour until a dough forms. Tip: If dough feels sticky, chill for 10 minutes.
3. Roll dough into a 12×8-inch rectangle on a floured surface. Spread jam evenly, leaving a 1-inch border.
4. Sprinkle coconut over jam. Carefully roll dough into a log, starting from the long side. Tip: Use a bench scraper to lift and roll without tearing.
5. Wrap log in plastic and freeze for 1 hour, or until firm.
6. Preheat oven to 350°F. Slice log into 1/2-inch rounds and place on a parchment-lined baking sheet.
7. Bake for 12-15 minutes, until edges are golden. Cool on a wire rack.
8. Whisk powdered sugar and milk for glaze. Drizzle over cookies. Let set before serving.

Buttery, jammy, and coconutty—these cookies are a textural dream. Serve them on a vintage plate for a pop of color, or stack ’em high for a show-stopping dessert table centerpiece.

Double Chocolate Church Window Cookies with Hazelnuts

Slice into these Double Chocolate Church Window Cookies with Hazelnuts and watch the layers of flavor unfold. Perfect for when you need a sweet escape or a show-stopping treat.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the filling:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Sift together the flour, cocoa powder, and salt, then gradually mix into the wet ingredients to form a dough.
5. Divide the dough in half. On a floured surface, roll each half into a log about 12 inches long.
6. Press a deep groove down the center of each log with the handle of a wooden spoon.
7. Fill the grooves with semi-sweet chocolate chips and chopped hazelnuts.
8. Pinch the dough to seal the filling inside, then roll gently to smooth the surface.
9. Slice each log into 1/2-inch thick rounds and place on the prepared baking sheet.
10. Bake for 12-15 minutes, until the edges are firm but the centers are still soft.
11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Now, these cookies are a textural dream—crisp edges with a chewy center, packed with melty chocolate and crunchy hazelnuts. Serve them warm with a scoop of vanilla ice cream for an extra indulgent twist.

Conclusion

Kindly remember, these 12 Delicious Church Window Cookies Recipes are more than just treats; they’re a gateway to creating sweet memories with every bite. We hope you find joy in baking these colorful delights. Don’t forget to leave a comment sharing your favorite recipe and spread the love by pinning this article on Pinterest. Happy baking!