Name: Confetti Cookies with Pan-Banging Technique Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 1 h 10 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

Jump to Recipe·5 from 55 reviews

If you’ve been searching for that perfect, melt-in-your-mouth vanilla cookie dotted with colorful sprinkles that feels like a celebration in every bite, you’re going to absolutely adore this Confetti Cookies with Pan-Banging Technique Recipe. It’s not just about the deliciousness—there’s a little quirky baking trick that gives these cookies their signature amazing texture and crackle that I can’t wait to share with you. Trust me, once you try this method, your cookie game will never be the same!

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Why You’ll Love This Recipe

Unique Pan-Banging Technique: This little baking hack creates perfectly crisp edges and a chewy center that you just can’t get with conventional baking.
Bright & Fun Confetti Sprinkles: The sprinkles aren’t just cute—they add a pop of joyful color and subtle sweetness that makes these cookies perfect for any occasion.
Simple Ingredients, Incredible Flavor: Made with pantry staples, this recipe balances buttery richness and vanilla warmth with just the right touch of brown sugar for depth.
Great for Sharing or Gift-Giving: These cookies are easy to make yet look festive and fancy—your friends and family will think you spent hours in the kitchen.

Confetti Cookies with Pan-Banging Technique Recipe - Recipe Step

Ingredients You’ll Need

The magic of this recipe lies in the balance of creamy butter, crunchy sugar, and those delightful holiday sprinkles that make every bite a party. Stick to good quality vanilla and fresh baking soda for the best rise and flavor.

Confetti Cookies with Pan-Banging Technique Recipe - Ingredients

Unsalted Butter: Softened but not melted—this gives the dough a silky base and helps control sweetness by letting you add just the right amount of salt.
Light Brown Sugar: Adds moisture and a subtle caramel note that amps up the cookie’s flavor.
Kosher Salt: Enhances all the sweetness without overwhelming the delicate vanilla.
Granulated Sugar: Divided—some mixes into the dough for sweetness, and some coats the outside for a lovely crunch.
Egg and Egg Yolk: The egg yolk adds richness and chewiness, while the egg white helps with structure.
Pure Vanilla Extract: Use a good quality one for that unmistakable warm, cozy flavor.
Baking Soda: For that perfect rise and that slight snap on the edges.
All-Purpose Flour: The sturdy backbone of the cookie, providing structure.
Holiday Sprinkles: The confetti that makes these cookies feel festive, fun, and absolutely irresistible.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Confetti Cookies with Pan-Banging Technique Recipe can be. Whether you want to keep it classic or shake things up, you can make it your own without losing that treasured texture and taste.

Gluten-Free Twist: I swapped in a 1-to-1 gluten-free flour blend once and it worked beautifully—just keep a close eye on the texture as it might bake a little faster.
Chocolate Chip Confetti: If you’re a chocoholic like me, try mixing in mini chocolate chips with your sprinkles for an extra burst of yum.
Almond Extract Variation: Adding a hint of almond extract makes these cookies feel more grown-up and pairs wonderfully with the vanilla.
Seasonal Sprinkles: Change the sprinkle colors by season—red and green for Christmas, pastel for Easter, or even gold and silver for New Year’s celebrations.

How to Make Confetti Cookies with Pan-Banging Technique Recipe

Step 1: Cream the Butter, Sugars & Salt

Start by setting your oven rack in the center and preheating to 350°F (175°C). In a large mixing bowl, beat the softened butter, light brown sugar, kosher salt, and most of the granulated sugar until the mixture looks light and creamy—usually about 1 to 2 minutes with a handheld mixer. I like to scrape down the bowl halfway through so everything blends perfectly. This step gives you that lovely buttery base and starts the magic.

Step 2: Add Eggs, Vanilla, and Baking Soda

Next, mix in the egg, egg yolk, and pure vanilla extract until everything is just combined. Scrape down the sides again and add the baking soda, beating until it’s incorporated. This combo helps give your cookies that perfect rise with a delicate chew inside.

Step 3: Incorporate Flour and Sprinkles

Turn your mixer to low speed and slowly add the all-purpose flour. Mix just until you see only a few streaks of flour—overmixing can lead to tough cookies, and I’ve definitely been guilty of that before! Then fold in the holiday sprinkles gently with a spatula, so you keep their pretty shape and color intact.

Step 4: Shape & Sugar Coat the Dough Balls

Pour the remaining granulated sugar into a small shallow bowl. Using a 1/4-cup scoop or measuring cup, scoop dough balls and roll them between your palms until smooth. Then, roll four balls in the sugar, lining them up on a parchment-lined baking sheet as far apart as possible. This sugar-coating adds an irresistible crunchy exterior — don’t skip it! Keep the rest of the dough at room temperature until you’re ready to bake the next batch.

Step 5: Bake & Pan-Banging Magic

Bake the cookies for 7 minutes, then open the oven door and carefully lift the baking sheet about 2 inches from the oven rack. This is where the cool part happens—bang the pan hard on the rack three times! This quirky trick breaks up bubbles under the cookie surface and helps create that signature crackly, golden finish. Next, rotate the pan 180° and slide it back in. Close the door and bake for 2 more minutes. Repeat the banging and rotation 1-2 more times until your cookies are golden brown on the edges and bottom, totaling around 11 to 13 minutes baking time. I discovered this pan-banging technique after struggling to achieve the perfect cookie crunch, and honestly, it changed everything!

Step 6: Cool and Enjoy

Transfer the cookies to a wire rack to cool completely. Trust me, they’ll smell so good you’ll want to sneak a bite right away! Repeat the whole baking and pan-banging process with the remaining dough, always using fresh parchment paper for the best results.

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Pro Tips for Making Confetti Cookies with Pan-Banging Technique Recipe

Butter Temperature Matters: Make sure your butter is soft, not melted, so it creams properly with the sugars for a light, fluffy dough.
Don’t Skip the Pan-Banging: I learned the hard way that skipping this step makes the cookies denser and less crackly—so bang that pan for the win!
Use Fresh Sprinkles: Old sprinkles tend to melt too much in the oven, so look for bright, fresh ones with good color retention.
Parchment Paper is Key: Always bake on parchment to prevent sticking and help the cookies bake evenly.

How to Serve Confetti Cookies with Pan-Banging Technique Recipe

Confetti Cookies with Pan-Banging Technique Recipe - Serving

Garnishes

I like to sprinkle a few extra festive sprinkles on the cooling cookies just to amp up the colorful, happy vibe—especially if I’m serving them at a party or gifting them. A tiny little edible glitter dusting can also add a magical sparkle that makes these cookies really pop!

Side Dishes

These cookies pair beautifully with a tall glass of cold milk or a cozy cup of vanilla chai tea. On special occasions, I love serving them alongside a scoop of vanilla ice cream or fresh berries for an easy dessert platter that’s both fun and elegant.

Creative Ways to Present

For birthdays or holidays, I’ve arranged these cookies stacked on pretty cake stands layered with colorful tissue paper or in mason jars tied with ribbon—they always steal the show! You can even sandwich two cookies together with a swirl of frosting or cream cheese filling for an extra treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cookies in an airtight container at room temperature where they stay fresh and chewy for up to 4 days. If you want to keep the sugar crunch crisp, I recommend adding a slice of bread in the container—it’s a classic trick that keeps cookies perfectly textured!

Freezing

You can also freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag once firm. This way, they won’t stick together. They’ll keep for up to 3 months, and thawing is quick and easy.

Reheating

If you want that fresh-baked taste, pop frozen or room-temp cookies back in a 300°F oven for 3-5 minutes until warm. Just don’t overheat or they’ll dry out. I love this little trick for when I want a cozy afternoon treat.

FAQs

What exactly is the pan-banging technique?

The pan-banging technique involves lifting your cookie sheet out of the oven a few times during baking and banging it sharply against the oven rack. This helps release steam bubbles under the cookies, which creates that signature crackly surface and ideal texture. It sounds unusual but trust me—it works wonders!
Can I use different types of sprinkles or decorations?

Absolutely! I recommend using festive, sturdy sprinkles that don’t melt into the dough completely, so they keep their shape and color throughout baking. Avoid overly soft or oily sprinkles for best results.
Why are there two types of sugar used?

Using both brown and granulated sugar balances moisture and texture: brown sugar adds chewiness and depth of flavor, while granulated sugar helps cookies spread and crisp up nicely, especially when some of it is used to coat the dough balls for extra crunch.
Can I make these cookies dairy-free or vegan?

While I haven’t tried making this exact recipe vegan, swapping out butter for a vegan alternative and using flax eggs can work, but results might vary. The pan-banging is still helpful for texture, so definitely try it if you experiment!

Final Thoughts

This Confetti Cookies with Pan-Banging Technique Recipe holds a very special place in my baking heart because it’s fun to make and absolutely delightful to eat. The pan-banging trick might feel quirky at first, but it’s the secret to those perfect golden edges and that melt-in-your-mouth center. I honestly can’t wait for you to try it and hear how your family goes crazy for these cookies as mine does every time. So grab your sprinkles, preheat that oven, and let’s make some magic happen!