“I found this recipe in a 2009 calendar, I will be making these today.”
24 cookies

Ingredients Nutrition

  • 6 ounces assorted hard candies, unwrapped
  • 1 (16 1/2 ounce) package refrigerated sugar cookie dough
  • flour, as needed
  • red and green sugar candy sprinkles


  1. Preheat oven to 350 degrees.
  2. Seperate candy by color into zip lock plastic bags and close bags. Crush candies into small pieces with a rolling pin.
  3. Line a baking sheet with parchment paper.
  4. Liberally flour surface and rolling pin. Place half of the cookie dough on work surface, and liberally flour the top of the dough, roll out cookie dough to 1/4 inch thick.
  5. Dip large holiday shaped cookie cutters in flour and cut out cookies. Place the cookies on the lined cookie sheet, approximately 1 inch apart. Gather dough scraps and refrigerate before rolling out again.
  6. Using small cookie cutters or a knife, cut out a small shape inside each cookie.
  7. Fill center cutout of each cookie with a single color of the crushed candies.
  8. Bake cookies until the candy center begins to bubble and the cookie edges are lightly browned, about 8 - 10 minutes.
  9. Remove from oven and carefully sprinkle cookie edges with sugar sprinkles, if desired. Let cool on the baking sheet on a cooling rack. Once cookies are cooled, remove them from the lining.
  10. Repeat with reaming cookie dough.

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