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Pan-Banging Confetti Cookies Recipe

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4.4 from 65 reviews

Pan-Banging Confetti Cookies are soft, buttery sugar cookies loaded with colorful holiday sprinkles. This fun baking method involves banging the cookie sheet to create perfectly spread and golden edges, making these cookies festive and irresistibly crunchy around the edges while tender in the center.

Ingredients

Scale

Cookie Dough

  • 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

  1. Prepare the Oven and Cream Butter Mixture: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, kosher salt, and 1 1/4 cups (250 g) of the granulated sugar until the mixture is light and creamy, about 1 to 2 minutes.
  2. Add Eggs, Vanilla, and Baking Soda: Beat in the whole egg, egg yolk, and vanilla extract, scraping down the bowl with a spatula to combine evenly. Add the baking soda and continue beating until fully incorporated.
  3. Incorporate Flour and Sprinkles: Lower the mixer speed to low and gradually add the all-purpose flour. Beat the dough until just a few streaks of flour remain. Stir in the holiday sprinkles using a spatula, folding gently until they are evenly distributed.
  4. Shape and Sugar-Coat Cookies: Place the remaining 1/4 cup (50 g) granulated sugar in a small shallow bowl. Using a 1/4-cup scoop or measuring cup, portion out the dough and roll it between your palms into balls. Roll 4 dough balls in the granulated sugar, then arrange them on a parchment-lined baking sheet, spacing them as far apart as possible. Keep the rest of the dough balls at room temperature until ready to bake.
  5. Bake and Bang the Pan: Bake the cookies for 7 minutes in the preheated oven. After 7 minutes, open the oven door and carefully lift the baking sheet about 2 inches from the oven rack. Bang the pan firmly 3 times on the rack to help the cookies spread evenly. Rotate the pan 180 degrees, place it back on the rack, and close the oven door. Continue baking for 2 more minutes. Repeat the pan banging and rotating process 1 to 2 more times until the cookies are golden brown on the edges and bottom. Total baking time will be 11 to 13 minutes.
  6. Cool and Repeat: Transfer the baked cookies to a wire rack to cool completely. Repeat the baking process with the remaining dough, using a fresh parchment-lined baking sheet that has cooled.

Notes

  • Ensure eggs are at room temperature for the best mixing and texture.
  • Do not overmix once flour is added to avoid tough cookies.
  • The pan-banging technique helps the cookies spread evenly and develop a crisp edge while remaining soft inside.
  • Use holiday or colorful sprinkles that can withstand baking without bleeding too much color.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Keywords: confetti cookies, sugar cookies, holiday cookies, sprinkle cookies, festive cookies, buttery cookies

Find it online: https://kitchenbyclara.com/pan-banging-confetti-cookies-recipe/