Pretty and delicious, these glazed sugar cookie wedges are such a pretty cookie. Decorate them with different sprinkles for different occasions and times of year.
- Uses my absolute favourite sugar cookie recipe. It’s not only great to use for these sugar cookie wedges, but you can roll it out and cut out shapes with it, as well, as it keeps it’s shape well when baked.
- These glazed sugar cookie wedges are easy to decorate, yet yield such pretty results. They are quite sturdy when set, so they travel well.
- You can customize the glaze colour and change up the sprinkles to suit any occasion throughout the year.
Ingredients and Substitutions
Butter – bust out your best butter for cookie baking. Value-brand butter tends to have a higher water content and inconsistent quality that can affect the outcome of your baking.
Sprinkles – I’ve used snowflake sprinkles here with some little white balls thrown into the mix. I got both at Bulk Barn in the sprinkle bin area. You can change up the glaze colour and/or sprinkles to suit the occasion.
- Roll the chilled dough into a circle the size of your pan. I like to roll it with the round of parchment underneath, to use as a guide for exact size.
- Transfer the dough with the parchment directly to the greased pan. Bake, transfer to a cooling rack and cool completely.
- Pour the glaze over the cooled round and use a spoon to spread from the centre to the edges.
- Add the sprinkles while the glaze is still wet.
- Allow the glaze to set (on the counter or more quickly in the fridge).
- Cut the cookie round into 12 even wedges.
- If you don’t have an 8-inch pan, a 9-inch will probably work, though the cookies will be thinner and the baking time will reduce.
- Be sure you don’t over-bake the cookie. It should be pale except around the edges. It may look wet and puffy, but it will settle as it cools.
- When it comes to mixing the glaze, thin just to the point that the glaze doesn’t hold any shape when stirred. You should stir and see it settle back to flat in a few seconds after stirring. The secret is to find the sweet spot. You don’t want it too thick or too thin, so add water in very small increments only as needed.
- The glaze will set more quickly in the fridge. I like to let it set a bit at room temperature for 10-15 minutes, then transfer to the fridge. Be sure the round is completely flat in the fridge, or the glaze will shift.
- This sugar cookie dough is also great for simply rolling and cutting into shapes.
Making Ahead, Storing and Freezing
These cookies keep really well. Once the glaze is set, they are actually quite sturdy, so will travel well. The cookie itself also keeps nicely in flavour and texture for up to a week. Finally, these should freeze, though it wouldn’t be my first choice given how well they keep outside of the freezer.
A Happy Accident! When making these a while back, I accidentally doubled the egg (added a whole egg instead of a 1/2 egg). The resulting cookie was a little lighter in texture and a little taller, in a kind of lofthouse cookie way. It was different, but also delicious. This loftier cookie would be great iced with a buttercream icing.
Alternate Glazing Method
For these cookies, I glazed the cookie round as a whole and cut at the end. I have made wedge cookies in the past where I cut the wedges first and then glaze each wedge individually by dipping the tops into the glaze, then sprinkling. I thought I’d try a different way this time to see if it might be easier. I would say it is the easier way to go, though individual experience may vary. You can go either way and achieve a similar result.
See any of the cookie posts below for how to use the alternate method.
- 1 1/2 cups all purpose flour, spooned and levelled
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if you used salted butter
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 large egg, *see Notes for details
- 1/2 teaspoon pure vanilla extract, or vanilla bean paste
- 3/4 cup icing/confectioners' sugar
- 1/2 teaspoon vanilla
- 2-4 teaspoons water, or as needed to thin
- Food colouring, optional
- *For best results, use a kitchen scale and the weight measurements. This will ensure consistent results independent of measuring differences.
- Spray an 8-inch round, metal cake pan (regular or springform) with baking spray. Cut an 8-inch round of parchment paper, but set the parchment aside for now (don't put it in the pan yet).
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric beater or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and white granulated sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and mix in until the dough is clumpy and moistened.
- Remove dough to a work surface and form into a ball, then pat down into a flat round about 4-inches diameter. Wrap well with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350F (regular bake/not fan assisted).
- Remove dough from refrigerator and place onto a work surface. Place the 8-inch piece of parchment paper underneath. Using a rolling pin, roll the dough into an 8-inch circle, exactly the size of the piece of parchment paper. Try to make the dough smooth on top and even thickness. Place dough round with the parchment paper underneath into the prepared 8-inch cake pan.
- Bake in preheated oven for 15-18 minutes, or until a bit of colour is starting to appear around the edges.
- Remove pan from oven and allow cookie to cool in the pan. When cooled, run a knife around the outside edges and remove the cookie from the pan. Remove and discard the parchment paper and place the baked cookie round on a rack.
- Make the glaze by stirring together the icing/confectioners' sugar, vanilla and a couple of teaspoons of water. Add additional water, as needed, to make a glaze that is just thin enough to not hold any shape after stirring. So after stirring, the mixture to melt into itself or level in the bowl. You can add a bit of food colouring at this point, as well.
- Pour glaze into the centre of the cooled cookie round and use a spoon to spread it out to the edges of the round. You can move it around freely while it is wet, but once it starts to show signs of setting, leave it be or it will become messy. While glaze is still wet, add the sprinkles around the edges or as you like. Allow to stand at room temperature about 15 minutes, then carefully transfer to the fridge to set the glaze. Make sure the glazed round stays perfectly flat or the glaze will shift. *Alternately, you can leave it on the counter to set, but it will take 1-2 hours to do so.
- Once the glaze is set, use a sharp knife to cut the round into 12 even wedges. I like to cut the round into quarters first, then cut each quarter into 3 even pieces. After cutting, separate the wedges to allow the glaze to set along the cut lines.
- Store in an airtight container for about 5 days or you can freeze for longer storage.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!