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Pan-Banging Confetti Cookies

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Thin, rippled, bakery-style confetti cookies made with the famous pan-banging technique—crispy edges, soft centers, and lots of colorful sprinkles.

Ingredients

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 + 2 Tbsp holiday sprinkles (jimmies preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, brown sugar, salt, and 1 1/4 cups (250 g) granulated sugar until light and creamy.
  3. Add egg, egg yolk, and vanilla; mix until combined. Beat in baking soda.
  4. Add flour on low speed and mix just until a few streaks remain. Fold in sprinkles.
  5. Place remaining 1/4 cup (50 g) sugar in a shallow bowl. Scoop dough into 1/4-cup portions, roll into balls, and coat in sugar.
  6. Place 4 dough balls on the prepared baking sheet, spaced widely.
  7. Bake 7 minutes. Lift the pan 2 inches above oven rack and bang firmly three times.
  8. Rotate pan and bake 2 more minutes; bang again. Repeat once or twice until edges are golden and rippled (total 11–13 minutes).
  9. Cool on a wire rack. Repeat with remaining dough on a cooled, freshly lined sheet.

Notes

Sprinkles such as jimmies work best—they don’t bleed color.

Do not chill the dough; warm dough spreads for proper rippling.

Rotate pan after each bang for even ripples.

Use a large 1/4-cup scoop for the correct texture and spread.

Nutrition

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