Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Confetti Cookies with Pan-Banging Technique Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 55 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pan-Banging Confetti Cookies are soft, buttery, and bursting with colorful holiday sprinkles. Featuring a unique baking technique where you bang the pan to create perfectly textured edges and a golden bottom, these cookies are both festive and delightfully textured. Perfect for holiday celebrations or whenever you’re craving a cheerful, classic sugar cookie with a fun twist.

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. Preheat and Cream Butter Mixture: Arrange a rack in the center of your oven and preheat to 350°F (175°C). In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, brown sugar, salt, and 1 1/4 cups (250 g) of granulated sugar until the mixture is light and creamy, about 1 to 2 minutes.
  2. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat, scraping down the sides of the bowl with a spatula, until just combined.
  3. Incorporate Baking Soda and Flour: Add the baking soda and beat until incorporated. Reduce the mixer speed to low, then gradually add the flour. Beat until only a few streaks of flour remain.
  4. Fold in Sprinkles: Gently fold in the holiday sprinkles with a spatula until evenly distributed throughout the dough.
  5. Shape and Sugar-Coat Dough Balls: Pour the remaining 1/4 cup (50 g) of granulated sugar into a small shallow bowl. Using a 1/4-cup scoop or measuring cup, scoop the dough and roll between your palms to form balls. Roll 4 dough balls in the granulated sugar and place them on a parchment-lined baking sheet, spacing them as far apart as possible. Keep any remaining dough balls at room temperature until ready to bake.
  6. Bake with Pan-Banging Technique: Bake the cookies for 7 minutes. Then, carefully open the oven door and lift the baking sheet about 2 inches off the rack. Bang the pan 3 times firmly against the oven rack. Rotate the pan 180°, place it back on the rack, and close the oven door. Continue baking for 2 more minutes, then repeat the pan banging and rotation process. Repeat this pan banging and rotating 1 to 2 more times until the cookies are golden brown at the edges and bottom. The total baking time will be between 11 to 13 minutes.
  7. Cool the Cookies: Transfer the hot cookies to a wire rack and allow them to cool completely. Repeat the entire process with the remaining dough, using a fresh parchment-lined baking sheet that is also cooled.

Notes

  • Using room temperature butter and eggs ensures proper creaming and texture for the cookies.
  • The pan-banging technique helps spread and texture the cookies for a crisp edge and chewy center.
  • Space cookies widely on the baking sheet to prevent them from spreading into each other during baking.
  • Keep leftover dough at room temperature to maintain pliability for easy scooping and rolling.
  • Use fresh parchment paper for each batch to prevent sticking and promote even baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

Find it online: https://piesbypaula.com/confetti-cookies-with-pan-banging-technique-recipe/