Name: Pan-Banging Confetti Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 2 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup rainbow sprinkles (jimmies only)

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Pan-Banging Confetti Cookies are the kind of cookies I make when I want something fun, dramatic, and downright delicious. They’re buttery, chewy, crispy at the edges, and full of colorful sprinkles. What makes them special is the “pan-banging” technique — I tap the baking sheet during baking, which creates those signature ripples and a perfectly chewy texture with crisp, crinkled edges.

Why You’ll Love This Recipe

I love this recipe because it’s not just about how good the cookies taste — it’s also about how fun they are to make. The pan-banging method gives them a unique texture that’s crispy, chewy, and soft all at once. Plus, the rainbow sprinkles make them feel festive and nostalgic, whether I’m baking them for a party, birthday, or just a sweet pick-me-up. Pan-Banging Confetti Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
light brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
rainbow sprinkles (jimmies, not nonpareils)

Directions

I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg and vanilla until well combined.
In another bowl, I whisk together the flour, baking soda, and salt. I gradually mix the dry ingredients into the butter mixture.
I gently fold in the rainbow sprinkles.
I scoop large balls of dough (about ¼ cup each) and place them spaced well apart on the baking sheet — only 4 to 5 per pan.
I bake for 8 minutes, then open the oven and bang the pan firmly against the rack to collapse the centers.
I repeat the pan-banging every 2 minutes until the cookies are golden and rippled (about 14–16 minutes total).
I let the cookies cool on the pan for 5 minutes before transferring to a rack.

Servings and Timing

This recipe makes about 10–12 large cookies. It takes me 15 minutes to prep and about 15 minutes to bake each batch.

Variations

Sometimes I add white chocolate chips or switch the vanilla extract for almond extract for a different flavor. I’ve used seasonal sprinkles for holidays, or swapped in chopped chocolate and sea salt for a more grown-up version. The base dough also works great without sprinkles if I want to experiment with other mix-ins.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay chewy in the center and crisp at the edges. I don’t usually freeze the baked cookies, but the dough freezes well — I scoop, freeze on a tray, then store in a zip-top bag and bake straight from frozen, adding a couple of extra minutes to the baking time. Pan-Banging Confetti Cookies

FAQs

What makes pan-banging cookies different?

The technique of banging the pan during baking causes the cookie to collapse in waves, creating a rippled edge with a chewy middle and crisp texture.

Why use large cookie scoops?

Bigger dough balls spread more slowly and give the cookie time to ripple properly while baking — it’s part of the signature look.

Can I use other types of sprinkles?

I stick with jimmies (long sprinkles) — nonpareils tend to bleed color and create a grainy texture.

Why do the cookies need so much space?

They spread a lot while baking, especially with the pan-banging. I only bake 4–5 per sheet to give them room.

Can I make them smaller?

You can, but the texture won’t be quite the same. These cookies are meant to be big and dramatic for the best results.

Conclusion

Pan-Banging Confetti Cookies are as joyful to make as they are to eat. I love the crispy edges, chewy centers, and playful bursts of color in every bite. Whether I’m making them for a celebration or just baking for fun, these cookies always bring smiles — and a little bit of kitchen excitement with every pan bang.