If you like, you can omit the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with granulated sugar.
Instead of the glaze, make a tangy Lemon Butter to serve with the Gingerbread Wedges. Stir together 1/3 cup butter or margarine, softened, 1 tablespoon grated lemon peel and 1 tablespoon lemon juice until well blended. Sprinkle with chopped crystallized ginger or lemon peel.