Get the Recipe:Glazed Sugar Cookie Wedges with Sprinkles
Pretty and delicious, these glazed sugar cookies with sprinkles are cut into wedges for a pretty presentation. Decorate them with different sprinkles for different occasions.
1/2teaspoonfine salt, reduce to 1/4 tsp if you used salted butter
1/2cupunsalted butter, at room temperature
1/2cupgranulated white sugar
1/2largeegg, *see Notes for details
1/2teaspoonpure vanilla extract, or vanilla bean paste
Glaze:
3/4cupicing/confectioners' sugar
1/2teaspoonvanilla
2-4teaspoonswater, or as needed to thin
Food colouring, optional
Garnish:
Sprinkles
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Instructions
*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 of 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 (after stirring, the mixture will melt into itself or level itself 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.
Notes
To get 1/2 an egg, break an egg into a small bowl. Mix with a fork and use 1/2 of it. You can reserve the remaining egg for other uses.To double or triple the recipe, divide dough and bake in two or three 8-inch pans separately, rather than trying to make one big cookie round. (Or chill the extra dough if you only have one pan and bake off individually).