Mason jar cookies with clear see-through candy glass...no, this isn’t some kind of sorcery, or magic, it's isomalt and we’re going to show you how to use it to create these beautful cookies!
But first, a word of caution: We’re going to be working with isomalt, a special type of sugar used by pastry artists. It’s a sugar substitute derived from beet sugar and it gets REALLY HOT, just like any hard candy sugar recipe would. Be very careful, this project is not recommended for children.
Here’s what you need:
Sugar cookie dough
Mason jar cookie cutter
Rectangle cookie cutter
Royal icing mix
Parchment paper (to bake your cookies on)
Aluminum foil (to pour your isomalt on)
Heat Safe Glass Measuring Cup or Bowl (one that can handle boiling temps.)
How to make the Mason jar sugar cookies:
Roll out your cookie dough on a parchment sheet cut to the size of your cookie pan. You won’t move your cookies once they are cut, so cut them strategically so that you can fit the most on a sheet. Leave enough room so that they don't spread into each other. Remove the excess dough from around each of your cut out cookies.
If you're using our sugar cookie recipe you'll have minimal spreading.
Cut a rectangle out in the middle of each Mason jar cookie using a rectangle cookie cutter.
Slide the entire parchment sheet right onto your cookie pan and bake at 350 for 6-7 minutes (bake time depends on the thickness of the cookie, it could take a little less or a little more time.)
Remove from the oven and let cool completely on a cooling rack.
How to make candy glass:
Line a cookie pan with aluminum foil. Make sure it's as smooth as possible (no wrinkles!) and line up all your cooled Mason jar cookies.
Pour a 1/2 cup of isomalt sugar in a heat safe glass measuring cup, and microwave for 2 minutes.
After the 2 minutes, carefully remove from the microwave and stir well. It will only be partially melted at this point.
Microwave again, for 1 minute (at this point it's probably sizzling), and stir again. Use the hot isomalt to wash everything off the sides of your bowl or measuring cup.
By now, it should be fully melted down without any white specks. If needed, you can microwave again for 30 seconds. Be careful not to burn the isomalt (it will turn yellow).
Wait a few seconds for the bubbles in the isomalt to come to the surface. Do a small test pour onto the side of your aluminum foil.
Pouring from high up will allow any air bubbles to pop as they come down. If your test pour has a lot of air bubbles wait another second or two before pouring into your cookie. (Note: the hotter your isomalt, the thinner it will pour and spread out. You'll be able to pour 3-6 cookies before you have to heat it up again. Just microwave for 30 seconds at a time until it becomes fluid again)
Slowly pour the isomalt into the center of the rectangle opening, and let the hot sugar flow out to the edges. Wiggle your cookie a little if it doesn't quite go to the edge.
Let harden for 5-10 minutes. Once cool, peel the mason jar cookies off the aluminum foil.
You now have mason jar cookies with candy glass!
Isomalt holds heat, so let them cool down completely before decorating with royal icing.
Your Mason Jar cookies with candy glass are ready to decorate with royal icing and sprinkles!
We used royal icing tinted with a very tiny drop of AmeriColor Teal Gel Paste Food Color.
For the lid, we added a tiny drop of AmeriColor Super Black Gel Paste Food Color to royal icing, making it gray.
Once your royal icing is fully hardened on your cookies (after a few hours) you can flip them over and adhere sprinkles or any flat icing decorations using corn syrup as glue.