Description

Pan-Banging Confetti Cookies are delightful, buttery sugar cookies loaded with festive holiday sprinkles. The unique baking technique involves banging the pan on the oven rack multiple times during baking to create a perfect texture with crisp edges and a tender center. These colorful, fun-to-make cookies are perfect for holiday celebrations or any occasion that calls for a cheerful treat.

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

Prepare Oven and Cream Butter Mixture: Arrange an oven rack in the center position and preheat the oven to 350°F (177°C). In a large mixing bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, kosher salt, and 1 1/4 cups (250 g) of granulated sugar until the mixture becomes light and creamy, about 1 to 2 minutes.
Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and pure vanilla extract into the butter mixture. Beat while scraping down the bowl with a spatula until just combined. Add the baking soda and beat briefly until fully incorporated.
Add Flour and Sprinkles: Reduce the mixer speed to low and gradually add the all-purpose flour. Beat until only a few streaks of flour remain. Gently fold in the holiday sprinkles using a spatula until evenly distributed throughout the dough.
Shape Dough Balls: Place the remaining 1/4 cup (50 g) granulated sugar in a small shallow bowl. Using a 1/4-cup scoop or measuring cup, scoop the dough and roll it between your palms into smooth balls. Roll four dough balls in the granulated sugar to coat them, then arrange these 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.
Bake with Pan-Banging Technique: Bake the first batch of cookies for 7 minutes. Then carefully open the oven door, lift the baking sheet about 2 inches, and bang the pan firmly three times against the oven rack to settle the dough. Rotate the pan 180 degrees, return it to the rack, and close the oven door. Continue baking for an additional 2 minutes, then repeat the pan-banging and rotation 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.
Cool and Repeat: Transfer the baked cookies to a wire rack and allow them to cool completely. Repeat the baking process with the remaining dough, using fresh parchment paper and a cooled baking sheet for best results.

Notes

Make sure the eggs are at room temperature to help the dough mix evenly.
The pan-banging technique helps create evenly baked cookies with a nice texture—don’t skip this step.
Use holiday sprinkles or any colorful confetti sprinkles for a festive look.
Store cookies in an airtight container at room temperature for up to one week.
The dough can be chilled for 30 minutes if it becomes too soft to handle.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: confetti cookies, sugar cookies, holiday cookies, festive cookies, baking, sprinkles, butter cookies