Description
Pan-Banging Confetti Cookies are colorful, festive sugar cookies loaded with holiday sprinkles, featuring a unique baking technique where the baking sheet is knocked against the oven rack to achieve perfectly golden, crispy edges and chewy centers. These cookies are soft, buttery, and bursting with sweetness, making them ideal for celebrations and special occasions.
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
- Preheat and Mix Butter and Sugars: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, kosher salt, and 1 1/4 cups (250 g) granulated sugar until the mixture becomes light and creamy, approximately 1 to 2 minutes.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat while scraping down the bowl with a spatula until the ingredients are just combined.
- Incorporate Baking Soda and Flour: Add the baking soda and beat until fully incorporated. Then reduce the mixer speed to low and gradually add the all-purpose flour. Beat until only a few streaks of flour remain visible.
- Fold in Sprinkles: Add the holiday sprinkles and gently fold them into the dough using a spatula until evenly distributed.
- Shape Cookies: Place the remaining 1/4 cup (50 g) granulated sugar in a small shallow bowl. Using a 1/4-cup scoop or measuring cup, scoop the dough and roll between your palms into balls. Roll four balls in the granulated sugar and place them on a parchment-lined baking sheet, spacing the cookies as far apart as possible. Keep remaining dough balls at room temperature until baking.
- Bake and Pan Bang: Bake the cookies for 7 minutes in the preheated oven. Then, open the oven door, carefully lift the baking sheet about 2 inches from the rack, and bang the pan three times on the rack to help spread the cookies evenly. Rotate the baking sheet 180°, return it to the rack, and close the oven door. Bake for an additional 2 minutes and repeat the banging and rotation process. Repeat this process 1 to 2 more times until the cookies are golden brown on the edges and bottom, totaling 11 to 13 minutes of baking time.
- Cool: Transfer the baked cookies to a wire rack to cool completely. Repeat the baking process with remaining dough using fresh parchment paper on a cooled baking sheet.
Notes
- Using room temperature eggs and butter helps to create a smooth, cohesive dough.
- The pan-banging technique helps the cookies spread evenly and form crisp edges while maintaining a chewy center.
- Store cookies in an airtight container at room temperature for up to one week.
- Customize sprinkles for different holidays or occasions.
- For best texture, avoid overmixing the dough once flour is added.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
