No Bake Church Window Cookies are classic American cookies that look like stained glass windows. They are fantastic for DIY Christmas food gifts or parties.
Church Window Cookies
This vintage recipe is one of my favorite no-bake sliced cookies. It reminds me of the recipes my grandma would make for Christmas every year.
Kids will love how fun these cookies look! The pastel-colored-mini marshmallows really help these no bake cookies look like church windows.
Also known as stained glass window cookies. We are working on a ton of fun holiday recipes. I started testing Christmas recipes in July much to my husbands amusement.
There is nothing like working with peppermint and holiday flavors while it is 100+ degrees out.
This is a quick overview of the simple ingredients that you'll need to make no bake Church Window Cookies! Specific measurements and step-by-step instructions are included in the printable recipe card at the bottom of the post.
- Milk Chocolate Chips/ Semi-sweet chocolate chips
- Pastel colored Marshmallows
- Sweetened Shredded Coconut
Optional - Toasted Chopped Walnuts, chopped almonds, or your favorite nuts
Pastel Marshmallows - Kraft and Jet-puffed making pastel marshmallows. They are both fruit flavored to taste like orange, strawberry, lemon, and lime.
- Heavy Saucepan
- Measuring cups
- Wax Paper/Parchment paper
- Sharp Knife - To cut cookies into slices
How to make Church Window Cookies
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Step 1 - Melt chocolate chips and butter in a saucepan over low heat until melted together. Stir together.
Step 2 - Spread two large pieces of waxed paper on the counter. Sprinkle coconut evenly in a row down the middle of the waxed paper.
Step 3 - Cool the chocolate mixture for 4-5 minutes.
Step 4 - Add marshmallows to a large bowl. Pour chocolate mixture over the marshmallows and stir to evenly mix together.
Step 5 - Spread chocolate marshmallow mixture between the two pieces of waxed paper on top of the coconut in the shape of a log.
Step 6 - Shape into a log and sprinkle with coconut on all sides.
Step 7 - Tightly wrap in wax paper and then wrap the wax paper in saran wrap.
Refrigerate for at least a couple hours to overnight. Use a knife to cut into slices.
Preparation and Storage
Make Ahead – These can be made a couple of days ahead of time and stored in the fridge. They can also be frozen.
Storage – Store in an airtight container with parchment paper separating the cookies from each other.
Freezing/How to freeze – These stained glass cookies can be made ahead of time and wrapped in wax paper, then placed in a freezer bag before freezing.
Substitutions - You can use regular marshmallows if you want a white stained glass look instead of the fruity pastel marshmallows.
Remove the coconut or change it to chopped nuts, powdered sugar, graham cracker crumbs, cocoa powder, crushed peppermint candy canes, sprinkles.
Additions - Add in pecans, almonds, or chopped walnuts.
Vegetarian Option - Use vegetarian mini marshmallows
Vegan Option –Use vegan mini marshmallows and vegan chocolate
Gluten Free - This recipe is gluten-free
Smaller Serving Size – The recipe card below can be adapted to make a smaller serving size.
Larger Group/More servings – This recipe could be doubled but I find it easier to make it in batches. Most bowls can't handle double the recipe easily.
This recipe is also called Cathedral Window Cookies, Marshmallow Yule Logs, Stained Glass Candy
Printable recipe card instructions are below.
Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.
What to serve with
When to serve
- Cookie Exchange - Check out all of our simple cookie recipes.
- Bridal or Baby Showers
- Church event/party
- Sunday Dinner
Great Cookie Recipes
No Bake Church Window Cookies
- Melt chocolate chips and butter in a sauce pan over low heat until fully melted. Set to the side to cool
- Spread two large pieces of wax paper on the counter. Sprinkle ¼ of the coconut in a line down the middle of the waxed paper on each sheet.
- Add pastel marshmallows to a mixing bowl. Once the chocolate has cooled but can still be stirred pour it over the marshmallows.
- Stir until evenly coated. Spread chocolate marshmallow mixture into logs on top of the coconut. Cover with remaining coconut.
- Wrap the chocolate logs in waxed paper and then saran wrap. Refrigerate for a minimum of 2 hours.
- Cut into slices when ready to serve.
- Glass Batter Bowl