Name: Pan-Banging Confetti Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/4 cup (50 g) packed light brown sugar; 3/4 teaspoon kosher salt; 1 1/2 cups (300 g) granulated sugar, divided; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/2 teaspoon baking soda; 2 1/2 cups (300 g) all-purpose flour; 1/2 cup plus 2 tablespoons holiday sprinkles

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/4 cup (50 g) packed light brown sugar

3/4 teaspoon kosher salt

1 1/2 cups (300 g) granulated sugar, divided

1 large egg, room temperature

1 large egg yolk, room temperature

2 teaspoons pure vanilla extract

1/2 teaspoon baking soda

2 1/2 cups (300 g) all-purpose flour

1/2 cup plus 2 tablespoons holiday sprinkles

Instructions

Step 1: Preheat the oven to 350°F and position a rack in the center. In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, brown sugar, salt, and 1 1/4 cups of granulated sugar until the mixture is light and creamy, about 1 to 2 minutes. Add the egg, egg yolk, and vanilla extract, then beat while scraping down the bowl until just combined. Incorporate the baking soda by beating again until mixed.

Step 2: Reduce the mixer to low speed and gradually add the flour. Beat until only a few flour streaks remain. Gently fold in the sprinkles with a spatula until evenly distributed.

Step 3: Pour the remaining 1/4 cup granulated sugar into a small shallow bowl. Scoop dough using a 1/4-cup measuring cup or scoop and roll into balls between your palms. Roll four dough balls in granulated sugar and place them onto a parchment-lined baking sheet, spacing them as far apart as possible. Keep the remaining dough balls at room temperature until ready to bake.

Step 4: Bake the cookies for 7 minutes. Open the oven door and carefully lift the baking sheet about 2 inches from the rack. Bang the pan three times on the rack to encourage even spreading. Rotate the pan 180 degrees, return it to the oven, and close the door. Bake for an additional 2 minutes, then repeat the banging and rotation process. Do this 1 to 2 more times until the edges and bottoms are golden brown, with a total baking time of 11 to 13 minutes.

Step 5: Transfer the cookies to a wire rack and allow them to cool. Repeat the baking steps with the remaining dough on a fresh parchment-lined, cooled baking sheet.

Tips & Variations

For a different flavor twist, try adding finely chopped nuts or white chocolate chips along with the sprinkles.

Use any festive sprinkles you like—nonpareils, jimmies, or sugar crystals all work well.

To keep cookies soft longer, swap half of the butter for shortening.

If you don’t have a handheld mixer, a stand mixer or mixing by hand with a sturdy spoon also works—just cream the butter and sugar thoroughly.

FAQs

Why do I bang the pan during baking?

Banging the pan helps the cookies spread evenly and develop a uniform golden crust on the edges and bottom. It prevents uneven baking and promotes a tender, soft center.

Can I freeze the dough or baked cookies?

Yes, you can freeze the dough balls before baking by placing them on a tray until firm, then transferring to a freezer-safe container. Bake from frozen, adding a minute or two to the baking time. Baked cookies also freeze well; thaw at room temperature before enjoying.