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

If you love soft, buttery cookies dotted with colorful sprinkles that bring a little celebration to every bite, then you’re going to adore this Confetti Cookies with Pan-Banging Technique Recipe. It’s not just the fun sprinkles that make these cookies fantastic—there’s a clever baking trick involved that gives them the perfect texture and shape. Keep reading, because I promise you, this cookie hack will be your new favorite secret weapon in the kitchen.

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Why You’ll Love This Recipe

Unique Pan-Banging Technique: This bake method helps cookies spread evenly and bake with perfect edges every time.
Soft, Chewy Texture: The combination of egg yolk and brown sugar delivers delightful softness that’s hard to resist.
Colorful, Festive Look: Bursting with sprinkles, these cookies aren’t just tasty—they’re a party on a plate.
Beginner-Friendly: Straightforward steps mean even cookie novices can nail them with confidence.

Five round cookies lie side by side on a white marbled surface. Each cookie is light golden brown with a slightly rough texture, and inside they have swirls of red, green, and white sprinkles giving a festive look. The edges of the cookies are a little darker and crisper, while the center looks soft with visible sugar crystals. A few red, green, and white sprinkles are scattered on the surface around the cookies. photo taken with an iphone --ar 2:3 --v 7 - Confetti Cookies Pan-Banging Technique, colorful sprinkle cookies, soft buttery birthday cookies, no-chill cookie recipe, fun baking hacks

Ingredients You’ll Need

Each ingredient in this recipe plays a part in creating the perfect confetti cookie—soft, sweet, and just the right amount of sparkle. Be sure to use good-quality butter and fresh sprinkles for the best results.

Flat lay of a few thick rectangular sticks of unsalted butter, a small white bowl filled with packed light brown sugar, a small pile of coarse kosher salt crystals, a small white bowl with granulated white sugar, one large whole brown-speckled egg with a clean shell, one large whole egg yolk resting on a white ceramic plate, a small white bowl of clear pale vanilla extract, a small white bowl of fine baking soda powder, a small mound of all-purpose flour, and a small white bowl brimming with colorful holiday sprinkles — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Confetti Cookies Pan-Banging Technique, colorful sprinkle cookies, soft buttery birthday cookies, no-chill cookie recipe, fun baking hacks

Unsalted Butter: Softened to room temperature so it creams smoothly; salt-free lets you control seasoning.
Light Brown Sugar: Adds deeper sweetness and moisture for that chewy bite I love.
Kosher Salt: Balances sweetness and enhances all the flavors beautifully.
Granulated Sugar: Divided for creaming and coating; gives a subtle crispness around the edges.
Large Egg: Room temperature eggs mix more evenly—don’t skip this step for a smooth dough.
Egg Yolk: Adds richness and tenderness to the cookies.
Pure Vanilla Extract: Because vanilla always makes everything better, right?
Baking Soda: Helps the cookies rise just right without over-expanding.
All-Purpose Flour: The backbone of the dough, providing structure.
Holiday Sprinkles: Pick your favorites to add a pop of color and festive fun.

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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 experimenting with these confetti cookies by swapping sprinkles or even a few mix-ins to match the season or my mood. Feel free to make them your own! You’ll find that little tweaks can make this recipe work for every occasion.

Chocolate Chip Confetti: I once replaced half the sprinkles with mini chocolate chips—my family went crazy for the combo of colorful fun and melty chocolate.
Gluten-Free Version: Swapping flour for a 1:1 gluten-free baking blend works surprisingly well here, though I recommend chilling the dough a bit longer.
Seasonal Flavors: Try adding a teaspoon of lemon zest or cinnamon to the dough for a fresh twist during holidays.
Vegan Adaptation: Using plant-based butter and a flax “egg” replaces the eggs nicely, though texture will vary slightly.

How to Make Confetti Cookies with Pan-Banging Technique Recipe

Step 1: Cream Butter and Sugars Until Fluffy

The magic starts here—beat your softened butter, light brown sugar, kosher salt, and most of the granulated sugar together on medium-high speed. After about 1 to 2 minutes, you’ll notice the mixture turn light and creamy. This step is key because it traps air, helping your cookies rise with a soft crumb. Scrape down the sides so everything mixes evenly.

Step 2: Add Eggs, Vanilla, and Baking Soda

Next, add your whole egg, extra egg yolk, and vanilla extract, beating just until combined. Then sprinkle in the baking soda and mix again briefly. Be careful not to overbeat here; you want everything just incorporated to keep the texture nice and tender.

Step 3: Fold in Flour and Sprinkles

Lower your mixer speed and gradually add the flour. You’ll want to beat just enough to see a few streaks of flour remaining—don’t overdo it! Then gently fold in your holiday sprinkles with a spatula. This ensures the sprinkles stay intact and vibrant in your dough.

Step 4: Scoop, Sugar-Coat, and Bake with Pan-Banging

Here’s where the Confetti Cookies with Pan-Banging Technique Recipe gets really interesting. Scoop dough balls using a 1/4-cup scoop (or measuring cup) and roll them between your palms. Then roll 4 of those balls in granulated sugar and place them on a parchment-lined baking sheet, spacing them as far apart as you can. The rest of the dough can rest at room temp while you bake in batches.

Bake at 350°F for 7 minutes, then open the oven door, carefully lift the sheet 2 inches from rack, and bang the pan three times firmly on the rack. Rotate the pan 180°, return it, and continue baking for 2 more minutes. Repeat this banging and rotating a couple more times until cookies turn golden at edges. This trick encourages even spreading without losing shape and helps avoid flat, dense cookies.

Step 5: Cool and Enjoy!

Once your cookies have that perfect golden hue, transfer them to a wire rack to cool completely. The wait is tough, but I promise it’s worth it. Repeat the process with the remaining dough and fresh parchment sheets. You’ll start to see why this Confetti Cookies with Pan-Banging Technique Recipe is such a showstopper.

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

Use Room Temperature Eggs and Butter: It ensures the dough blends smoothly and bakes evenly.
Don’t Skip the Pan-Banging: This simple step keeps cookies from becoming too flat or dense—a trick I learned after many failed bakes.
Roll Dough Balls Evenly: Consistent size means even baking and uniform cookie shapes that look beautiful.
Prevent Overmixing Flour: Stop beating as soon as flour streaks mostly disappear to avoid dense cookies.

How to Serve Confetti Cookies with Pan-Banging Technique Recipe

A tall stack of nine thin cookie halves is shown, each with a light golden brown color and small colorful green, red, and white sprinkles spread inside. The edges are crisp and slightly darker golden, while the inside looks soft and crumbly with a grainy texture. The stack is neatly aligned on a white marbled surface, with a few loose red, green, and white sprinkles scattered around. The background is a soft pink color, creating a gentle contrast with the cookies. photo taken with an iphone --ar 2:3 --v 7 - Confetti Cookies Pan-Banging Technique, colorful sprinkle cookies, soft buttery birthday cookies, no-chill cookie recipe, fun baking hacks

Garnishes

I usually keep garnishes simple with these cookies—sometimes a light dusting of powdered sugar adds a pretty snow-kissed effect, especially around the holidays. If I’m feeling festive, I might add a small drizzle of white or dark chocolate after baking to amp up the indulgence.

Side Dishes

These confetti cookies pair perfectly with a cold glass of milk (classic for a reason!) or a warm cup of coffee or tea. For parties, I love placing them alongside a cheese board or a fruit platter to sprinkle a little whimsy into the spread.

Creative Ways to Present

For birthdays or celebrations, I’ve arranged these cookies stacked in colorful mason jars tied with ribbons—guests love the pop of color and being able to grab a festive treat. Another idea is to create a cookie platter with different sprinkle colors grouped by section, making the table look like a sprinkle rainbow. So fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftover confetti cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They last for up to five days and stay delightfully soft—though I recommend enjoying them sooner because they’re just that good!

Freezing

Freezing these cookies is a lifesaver. I freeze them flat in a single layer, wrapped tightly in plastic wrap then sealed in a freezer bag. When you want a sweet fix, just thaw at room temperature—sometimes I pop them in the oven for a few minutes to revive that fresh-baked glow.

Reheating

To refresh cookies after storage, I like reheating them in a preheated 300°F oven for 3 to 4 minutes. This warms them through and perks up the texture without drying them out. You’ll get that just-baked softness back in no time.

FAQs

What is the pan-banging technique and why does it work for these cookies?

The pan-banging technique involves lifting the cookie sheet during baking and firmly tapping it on the oven rack. This helps redistribute the heat and encourages the cookies to spread evenly without becoming too flat or dense. It’s especially helpful for confetti cookies that contain colorful sprinkles, so they bake perfectly with crisp edges and soft centers.
Can I use other types of sprinkles in this recipe?

Absolutely! I recommend using sturdy holiday or jimmies sprinkles because softer, sugar-coated varieties sometimes bleed color during baking. Feel free to mix and match colors or even add mini chocolate chips as a fun twist to customize your cookies.
Why do I need both an egg and an egg yolk?

Using both gives the cookies extra richness and chewiness. The egg white helps with structure, while the extra yolk adds tenderness, making the cookies soft and melt-in-your-mouth. It’s one of those small tricks that really make a difference.
Can I make this dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 3 days before scooping and baking. Just bring the dough balls back to room temperature before baking and proceed with the pan-banging method for best results.

Final Thoughts

I absolutely love how this Confetti Cookies with Pan-Banging Technique Recipe turns out every single time. When I first tried this method, I was amazed at how much it elevated my cookies from good to incredible—soft, perfectly spread, and so festive. If you’re looking for a reliable recipe that’s a total crowd-pleaser and comes with a fun baking hack to impress friends and family, this is it. Grab your sprinkles and get ready to enjoy some of the best confetti cookies you’ll ever taste!