I absolutely adore how dramatic and beautiful these cookies look without needing any complicated decorating. The pan-banging technique creates those signature ripples that make each cookie unique. I also love how big and bakery-style they turn out, and how easy the dough is to mix and bake right away—no chilling required. These cookies always make me feel like a kid again.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened 1/4 cup (50 g.) packed light brown sugar 3/4 tsp. kosher salt 1 1/2 cups (300 g.) granulated sugar, divided 1 large egg, room temperature 1 large egg yolk, room temperature 2 tsp. pure vanilla extract 1/2 tsp. baking soda 2 1/2 cups (300 g.) all-purpose flour 1/2 cup plus 2 Tbsp. holiday sprinkles
Directions
I begin by arranging a rack in the center of my oven and preheating to 350°F. In a large bowl, I beat together the softened butter, brown sugar, salt, and 1 1/4 cups (250 g) of the granulated sugar until light and creamy. I add the egg, egg yolk, and vanilla, mixing just until combined. Then I beat in the baking soda.
On low speed, I add the flour and mix until only a few streaks remain. I fold in the sprinkles with a spatula, making sure they’re evenly distributed without overmixing.
I pour the remaining 1/4 cup (50 g) granulated sugar into a shallow bowl. Using a 1/4-cup scoop, I portion the dough into large balls, rolling each between my palms. I roll 4 balls in the sugar and space them far apart on a parchment-lined baking sheet. I leave the remaining dough balls at room temperature until I’m ready to bake the next batch.
I bake the cookies for 7 minutes, then open the oven and lift the sheet pan about 2 inches above the rack before banging it firmly three times. I rotate the pan 180°, close the oven, and continue baking for 2 minutes. I repeat the banging and rotating one or two more times until the cookies have rippled beautifully and the edges turn golden brown, for a total bake time of 11–13 minutes.
I transfer the cookies to a wire rack to cool fully, then repeat with the remaining dough on a cooled, freshly lined baking sheet.
Servings and Timing
Servings: 12 cookies Prep Time: 10 minutes Total Time: 1 hour 10 minutes
Variations
Sometimes I swap the sprinkles for chopped chocolate or crushed peppermint pieces. I like rolling the dough balls in sanding sugar for extra sparkle. For a birthday version, I add a tiny bit of almond extract. I’ve also enjoyed using rainbow nonpareils for a more colorful, crunchy finish.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days. To refresh their edges, I warm them in a 300°F oven for just a couple of minutes. I don’t chill the dough before baking, but leftover baked cookies freeze well for up to a month.
FAQs
Why do I have to make the cookies so big?
The large dough balls help create that crispy-to-chewy gradient and give the cookies room to ripple.
Why only four cookies per sheet?
These cookies spread a lot, so I give them plenty of space.
Can I chill the dough?
I don’t recommend it—warm dough spreads best for pan-banging.
What if I don’t have a 1/4-cup scoop?
I simply measure with a measuring cup or weigh out roughly equal portions.
Can I use different sprinkles?
Yes, though jimmies work best since they don’t bleed color.
Why bang the pan?
The impact deflates the cookies, creating the signature ripples.
Can I make the cookies thicker?
Not with this technique—they’re meant to be thin and crinkly.
Why rotate the pan?
It ensures even baking and even ripple formation.
Can I make them gluten-free?
A 1:1 gluten-free flour blend usually works well.
Can I freeze the dough?
The dough won’t spread the same after freezing, so I freeze the baked cookies instead.
Conclusion
I love making these pan-banging confetti cookies because they’re festive, playful, and irresistibly delicious. With their sparkly finish, colorful sprinkles, and beautiful ripples, they always feel like a celebration in cookie form—and they’re just as fun to make as they are to eat.
