Church Window Cookies

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.

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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.

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 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.

More Christmas Treats

• Tiger Butter
• Peppermint Bark
• Christmas English Toffee
• Chocolate Crinkle Cookies

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Church Window Cookies

By: Beth

Prep Time: 10 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 24 cookies

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I've been making Church Window Cookies since I was young and have learned a few tips along the way. One important tip is to use plenty of shredded coconut to prevent sticking and always roll the log with plastic wrap or parchment paper.

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 log

How 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

Calories: 213kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 123mg | Fiber: 2g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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.

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