Sunflower Cookie Wedges
Submitted by Freebird
Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.
YIELD
18 wedgesPREP
15 minCOOK
20 minREADY
1 hrsThis is a dessert centerpiece that doubles as a conversation starter. One giant 9-inch sugar cookie gets ringed with 18 heart-shaped cookie cutouts arranged like sunflower petals, brushed with egg white, and sprinkled with yellow sugar before baking into one impressive piece.
The dough is a simple butter-powdered sugar base that rolls out smoothly. If it feels too soft after mixing, the 1-hour chill in the fridge firms it up enough to roll without sticking. Roll half into the 9-inch circle for the base, and the other half to ¼-inch thickness for cutting the hearts.
The egg white brush serves two purposes: it glues the heart petals to the edge of the base circle so they don’t separate during baking, and it acts as adhesive for the yellow sugar that gives the petals their sunflower color.
After cooling completely, spread vanilla frosting across the center of the cookie and scatter mini chocolate chips and sunflower seeds on top. The brown seeds and chips mimic a real sunflower’s center. Slice into wedges to serve.
Kitchen Tips
- Line the sheet with foil as directed; this cookie is fragile when warm and the foil lets you slide it off without breaking
- Overlap the heart points outward slightly so they fan like real petals and don’t leave gaps
- Cool the cookie completely before frosting. Warm cookie melts the frosting and it slides right off
- Use a sharp knife to score the wedges gently before cutting all the way through
Variations
- Chocolate sunflower: Add 2 tablespoons cocoa to the dough for a chocolate base cookie
- Cream cheese frosting center: Swap the vanilla frosting for cream cheese frosting for a tangier contrast
- Nut-free: Skip the sunflower seeds and use extra mini chocolate chips in the center
Ingredients
Directions
Line a large cookie sheet with foil.
In a large bowl, combine powdered sugar, sugar, margarine and egg; beat until light and fluffy.
Lightly spoon flour into measuring cup; level off. Add flour; mix well.
If necessary, cover with plastic wrap; refrigerate for 1 hour for easier handling.
Preheat oven to 325℉ (160℃).
On a floured surface, roll half of dough to a 9-inch circle; place in the center of foil-lined cookie sheet.
Roll remaining half of dough to ¼ inch thick.
Using a 2-inch heart-shaped cookie cutter, cut 18 hearts from dough.
Brush egg white around the edge of the dough circle in a ½-inch band.
Arrange hearts, slightly overlapping with points out, over egg white around the outer edge of the circle to resemble flower petals.
Brush hearts with egg white; sprinkle with yellow sugar.
Bake for 15 to 20 minutes, or until golden brown around the edges.
Cool completely.
Remove foil from cookie. Place on a covered board or a large serving tray.
Spread frosting in the center of the cookie; sprinkle with chocolate chips and sunflower seeds.
To serve, cut into wedges.
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