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Pan-Banging Confetti Cookies

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Pan-Banging Confetti Cookies are large, chewy cookies with crispy, rippled edges and colorful sprinkles throughout. The unique pan-banging technique during baking gives them their signature texture — soft in the center and delightfully crinkled on the outside. They’re festive, fun, and perfect for celebrations or everyday treats.

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)

Instructions

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  3. Beat in egg and vanilla until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the butter mixture.
  5. Fold in rainbow sprinkles gently.
  6. Scoop large balls of dough (about 1/4 cup each) and place 4–5 per baking sheet, spaced well apart.
  7. Bake for 8 minutes, then open oven and bang the pan firmly against the rack to create ripples.
  8. Repeat pan-banging every 2 minutes until cookies are golden and rippled (about 14–16 minutes total).
  9. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use jimmies, not nonpareils, to avoid color bleeding and texture issues.
  • Add white chocolate chips or swap vanilla with almond extract for variation.
  • Use seasonal sprinkles for festive occasions.
  • Dough can be frozen and baked straight from frozen — add 2–3 minutes to bake time.
  • Only bake a few cookies per sheet to prevent overcrowding and allow proper spreading.

Nutrition

Find it online: https://recipesbyliza.com/pan-banging-confetti-cookies/