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I’ve been making Church Window Cookies since I was growing up, and over the years, I’ve picked up a few tips to make the process easier. One key tip: use more shredded coconut than you think to prevent sticking, and don’t forget to use plastic wrap or parchment paper to roll the log.
I’ve been making Church Window Cookies for years, and over time, I’ve gathered some helpful tips to make the process easier.
I recommend using plastic wrap or parchment paper for rolling the log, and being generous with shredded coconut to prevent sticking.
Splitting the recipe into two logs also makes rolling much easier, and if you’re not a fan of fruity marshmallows, regular ones work just as well.
This nostalgic, no-bake treat is a family favorite, and I love sharing these tips to help others recreate it with ease and confidence.
These vintage cookies, also known as cathedral window, stained glass window, or window pane cookies, are a holiday tradition in our home—my husband’s favorite from his childhood!
They’re quick and easy to make with just 5 ingredients, and there’s even a video tutorial to guide you.
Why you’ll love these Stained Glass Window Cookies
- easy to make with 5 ingredients
- only 10 minutes of hands on time
- perfect Christmas treat for the whole family to help make, especially kids!
- a vintage recipe that is fun to pass down from generation to generation
What are church windows?
This no bake cookie is a classic American Christmas dessert to make during the holidays!
It’s made by combining melted chocolate, mini marshmallows and walnuts. Use plastic wrap sprinkled with shredded coconut to roll the mixture into a log.
Place the log in the fridge for 1 hour to harden. Slice the no bake cookies with a sharp knife and you’ll see the beautiful stained glass effect from the mini colored marshmallows.
Ingredients
- unsalted butter
- semi-sweet chocolate chips
- diced walnuts
- sweetened shredded coconut
- mini colored marshmallows
How to make church window cookies
1. Melt chocolate. In a small pot on the stove over low heat, melt the butter and chocolate chips, stirring frequently until smooth and melted. Allow the chocolate to cool for 5 minutes before moving forward.
2. Prepare rolling station. While the chocolate is cooling, prepare your ‘rolling’ station. Lay 2 pieces of long plastic wrap on a flat surface. Sprinkle each piece with a generous amount of shredded coconut, but reserve some.
3. Marshmallows and walnuts. Dump the mini marshmallows and chopped walnuts into a large mixing bowl. Pour the cooled chocolate over the marshmallows and mix well to combine.
4. Shape into log. Place half of the marshmallow mixture in a log shape on one piece of plastic wrap (on top of the coconut) and place the other half of the mixture on the second piece of plastic wrap.
5. Coconut. Sprinkle more coconut on top of the marshmallow mixture.
6. Roll into log. Use the plastic wrap (or wax paper) to roll the mixture into a uniform log shape, wrapping it tightly. Twist the ends of the plastic wrap and secure with a small piece of tape. Repeat with the second log.
7. Refrigerate. Place the logs in the refrigerator for at least 1 hour. Use a serrated knife to cut the logs into slices.
Cathedral Cookies Variations
Omit the nuts or use chopped pecans or almonds in place of the walnuts.
Omit the shredded coconut, and roll the log in powdered sugar or graham cracker crumbs.
Add 1/2 cup creamy peanut butter to the melted chocolate for a peanut butter chocolate version.
Add 1/2 tsp mint or peppermint extract for a minty flavor.
Use any flavor of marshmallows. You can even cut large marshmallows into smaller pieces like mini marshmallows.
Swap the semi-sweet chocolate chips for milk or dark chocolate chips.
Coconut Substitute
If you are looking for a coconut substitute, here are a few ideas.
- Powdered sugar
- Graham cracker crumbs
- Powered sugar mixed with cocoa powder
- Crushed nuts
- Holiday sprinkles
Use any of these substitutes. Sprinkle them over the plastic wrap, or wax paper, then roll into a log.
Tips for Success
- Use low heat when melting the chocolate and butter and stir the mixture frequently
- Allow the chocolate to cool slightly before adding it to the marshmallows
- A single recipe will make 2 logs and and I recommend splitting it in half because it will be easier to roll
- Use plastic wrap or parchment paper to roll into a log
How to store Stained Glass Cookies
Wrap the whole log in plastic wrap and store it in the fridge for up to 1 week. I would recommend not pre-slicing the cookies until you’re ready to serve them. If you want a longer storage option, see the section below.
How to freeze church window cookies
You can either freeze the log whole or cut into cookies and then freeze.
To freeze the log: wrap it well in plastic wrap and place in the freezer for up to 1 month. When you want to thaw, place the log in the fridge overnight.
To freeze individual cookie slices: use a serrated knife to slice the cookies then wrap bundles of 3-4 cookies in plastic wrap and place inside a ziplock freezer bag for up to 1 month. To thaw, place the bag in the fridge overnight.
Are church windows gluten free?
Yes! As long as the chocolate, marshmallows, and nuts you are using are gluten free.
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Church Window Cookies
Ingredients
- 1 stick unsalted butter, 1/2 cup
- 12 oz semi-sweet chocolate chips, 2 cups
- 1 cup finely diced walnuts
- 1 ½ cups sweetened shredded coconut
- 1 bag mini multi colored marshmallows, 10 oz
Instructions
- In a small pot on the stove over low heat, melt the butter and chocolate chips, stirring frequently until smooth and melted. Allow the chocolate to cool for 5 minutes before moving forward.
- While the chocolate is cooling, prepare your ‘rolling’ station. Lay 2 pieces of long plastic wrap (or wax paper) on a flat surface. Sprinkle each piece with a generous amount of shredded coconut, but reserve some.
- Dump the mini marshmallows and chopped walnuts into a large mixing bowl. Pour the cooled chocolate over the marshmallows and mix well to combine.
- Place half of the marshmallow mixture in a log shape on one piece of plastic wrap (on top of the coconut) and place the other half of the mixture on the second piece of plastic wrap.
- Sprinkle more coconut on top of the marshmallow mixture. Use the plastic wrap to roll the mixture into a uniform log shape, wrapping it tightly. Twist the ends of the plastic wrap and secure the a small piece of tape. Repeat with the second log.
- Place the logs in the refrigerator for at least 1 hour. Use a serrated knife to cut the logs into slices.
Video
Notes
Tips
Use low heat when melting the chocolate and butter and stir the mixture frequently Allow the chocolate to cool slightly before adding it to the marshmallows A single recipe will make 2 logs and and I recommend splitting it in half because it will be easier to roll Use plastic wrap or wax paper to roll into a logHow to Store
Wrap the whole log in plastic wrap and store it in the fridge for up to 1 week. I would recommend not pre-slicing the cookies until you’re ready to serve them. If you want a longer storage option, see the section below.How to Freeze
To freeze the log: wrap it well in plastic wrap and place in the freezer for up to 1 month. To thaw, place the log in the fridge overnight. To freeze individual cookie slices: use a serrated knife to slice the cookies then wrap bundles of 3-4 cookies in plastic wrap and place inside a ziplock freezer bag for up to 1 month. To thaw, place the bag in the fridge overnight.Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
My grandma made these when I was little. She called them Cathedral Windows. She used German Chocolate. I make them now with my grandkids, they love them! This is the first time I have seen them posted.
Childhood favourite, my mom added maraschino cherries. Going to make this year.
J’ai une recette semblable que je fais quelques fois par année et c’est un gagnant chaque fois … Merci je vais faire celle ci et je suis certaine que tous les invités vont adorés
Thanks for posting the recipe. Used to make these every Christmas. Haven’t made them for a couple of years. I grew up with these and we used powdered sugar instead of coconut. I’m in Minnesota and weade these as kids too.
It’s easier using wax paper instead of plastic wrap, in my opinion.
I am from the South and have made these since the 70’s. They are delicious and so easy to make.
I can’t find the colored marshmallows so far this year,Every year it gets harder to find and I live in Tampa.Any body else have that problem ?They were out online as well.
Interesting! I live in the midwest and see them at most grocery stores!