In the stand mixer, mix the butter until it's creamed.
Add in the sugar. Mix on medium just until the butter and sugar come together. (The more the sugar and butter is creamed the fluffier the cookie will be.) Scrape down the sides.
Add the egg and vanilla. Turn the mixer on medium and mix until the egg is completely incorporated.
Lastly, add all the flour. You can either put a towel over your mixer until everything is incorporated or start out on the stirring setting of the mixer until the flour started to incorporated. Once the flour is mixed in some, go ahead and turn the mixer on medium and let it mix until the flour is combined with the creamed mixture.
Cut the dough in half and roll one half between two pieces of parchment paper. Take the top piece of parchment paper off and cut the cookies with preferred cutters.
Place on cookie tray with either a silicon mat or parchment paper. (I cut all my cookies out and stacked them on the cookie sheet. I used parchment paper to separate the cookies)
Place in the freezer for at least an hour.
Preheat the oven to 350 degrees.
Meanwhile, place each color/flavor in a baggy. Smash each one using the rolling pin that you used to roll out the cookies with.
Remove the cookies from the freezer and place them on the baking sheet lined with parchment paper.
Bake the cookies for 6 minutes. Remove them from the oven and let them cool.
Add in the crushed jolly ranchers into the hole that you want to have stained glass in. The crushed jolly ranchers should just cover the bottom of the cut-out space provided. You don't want the hard candy to bubble up over the sides!
Place back into the oven for another 6 minutes. Remove from the oven. The candy will bubble and then smooth out. Let the cookies cool before trying to move them. Nothing feels worse than having hot sugar land on your skin.
Place the cooled cookies into an air tight container.