How to Join Sally's Baking Challenge

  1. Recipe: I publish a new challenge recipe on the 1st of each month. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as a new challenge recipe is published.
  2. Bake: Bake the recipe during that month.
  3. Send: Share your recipe photo with us via email: By emailing your recipe photo, you are automatically entered in the baking challenge. For a bonus entry, leave a review on the challenge recipe. Instagram direct messages are hard to track, so please email your recipe photo instead. Feel free to share on social media using #sallysbakingchallenge and tagging me (@sallysbakeblog), but the only way to guarantee you are in the running is sending your entry via email.


December 2020 Sally’s Baking Challenge Recipe: Stained Glass Window Cookies

These wonderfully festive sugar cookies are cut and filled with crushed hard candy in the center. The candy melts to create a stained glass window effect. Best way to eat them? Eat the cookie first, then munch on the center. (It’s hard, just like the hard candies.) Jolly Ranchers or Life Savers (or equivalent hard fruity candy/lollipops) are best, but candy canes work too– you just won’t have the same stained glass window look. If you don’t have candy like this where you live, you can make hard candy from scratch.


By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. We keep track of your photos and randomly select 1 winner at the end of the month. The challenge is open to the whole world. Visit the Sally’s Baking Challenge FAQ page if you have any questions about my baking challenges!

stained glass window sugar cookies in the shape of snowflakes and stars

Let’s Review the November Baking Challenge

November 2020 Sally’s Baking Challenge Recipe: No-Bake Pumpkin Cheesecake. November brought us a fluffy mousse-like version of pumpkin pie. A majority of bakers made this cheesecake as their Thanksgiving dessert, which always means so much to me. (It truly warms my heart that my recipes are part of your special holidays. Thank you so much.) Many assembled this recipe as the full size cheesecake, but there were a lot of no bake pumpkin cheesecake jars and other mini variations. Toppings were varied and beautiful– crushed gingersnap cookies, toasted nuts, caramel, mountains of whipped cream, and more. So many ways to serve this no bake cheesecake filling!

One of my favorite recipe reviews came from reader Tiffany:

“This recipe was so quick & easy to accomplish. Perfectly smooth & light in texture, not too sweet & absolutely delectable! Are you thinking it couldn’t possibly get any better? Top it off with BOTH the salted caramel & whipped cream… mmm pumpkin, caramel, fall time goodness. Thank you for yet another delicious recipe!”

We gathered as many no-bake pumpkin cheesecake emailed photo entries as we could and included them below. Another way to enter the November Baking Challenge was to make the alternate recipe. The alternate recipe is different each month and November’s was any recipe from 2020’s Sally’s Pie Week. Those recipes published right after the No Bake Pumpkin Cheesecake. We saw many of those entries come through and decided to include them below. Such a delicious month!

Challenge winner for November is Angie and she has been notified. 🙂

November Baking Challenge winner image

Reader Questions and Reviews

  1. Congratulations, Angie! Everyone’s cheesecakes look SO GOOD!

    Thank you Sally (and Sally’s assistants) for working so hard!

    Happy Holidays everyone, and I cannot WAIT for Sally’s Cookie Palooza!!

  2. Sally,
    I baked several of your recipes for Thanksgiving this year… your Blueberry muffin cake/loaf, your Oatmeal wheat pancakes with Blueberry add in, your white chocolate pumpkin snickerdoodles and I attempted your honey butter yeast rolls. I had an issue and was unable to complete the rolls and thought you might could help. I placed the dough in a glass bowl to sit in a preheated 200 degree oven (temp turned off) for the 2 hrs and then covered and placed in the refrigerator over night. When I took it out to knead the dough and shape the rolls, I noticed small glass shards from one side of the bowl rim in my dough. This was a nice thick glass mixing bowl. Has this ever happened to you with the temp change from oven to fridge? What bowl do you suggest? Sadly I had to throw the dough away.
    Thanks for your input!

    1. Hi Laurie, We are thrilled you have been enjoying so many of our recipes! I’m sorry to hear that your bowl broke. This is the glass mixing bowl set that we use in Sally’s kitchen:
      We’ve never had that happen to us using these!

      1. Laurie I never use glass when I make my bread dough, always use stainless steel bowls and also rise in my oven. These bowls work perfectly for me. Just another option for you to consider. Enjoy your day, Deb

  3. Thanks Sally, Excited for cookie Palooza to start. Can’t wait for tomorrow’s stained glass cookies. I use to make them years ago and kind of forgot about them so am anxious to bake them again.

  4. Congratulations Angie, Excited to view all cheesecakes for the November challenge. Looking forward to this December challenge.
    Happy Holidays!

  5. My kids and I made the snowflake cookies without the stained glass part. My kids loved them and enjoyed the whole process. Thanks!

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