Confetti Cookies with Pan Banging
Golden ripples, crisp edges, chewy centers, and rainbow sprinkles make these Confetti Cookies with Pan Banging an unforgettable treat. Each cookie celebrates sound, texture, and joyful baking with every slam of the pan.
Equipment
- Stand mixer or hand mixer
- mixing bowls
- rubber spatula
- baking sheet
- parchment paper
- Cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup rainbow sprinkles (jimmies)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add egg and vanilla extract. Beat until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in rainbow sprinkles gently with a spatula. Chill dough for 15–30 minutes.
- Scoop dough into 2-tbsp sized balls and place on the baking sheet, spaced apart.
- Bake for 8 minutes. Remove tray and bang it firmly on the oven rack to create ripples. Return to oven and repeat banging every 2 minutes, baking for 12–14 minutes total.
- Let cookies cool on tray for 5 minutes, then transfer to wire rack to cool fully.
Notes
Use jimmies for sprinkles (not nonpareils) to avoid color bleeding. Chill dough at least 15 minutes before baking. Tap the pan firmly at minute 8, then every 2 minutes for best ripple formation. Store with parchment in metal tins for crisp texture. Refresh cookies at 300°F for 2–3 minutes if needed.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 95mgPotassium: 25mgFiber: 0.5gSugar: 14gVitamin A: 220IUCalcium: 10mgIron: 0.7mg