Pan-Banging Confetti Cookies
Delightful cookies with chewy edges, soft centers, and colorful holiday sprinkles, perfect for any festive occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened At room temperature
- 1/4 cup packed light brown sugar Adds a rich, caramel-like depth
- 3/4 tsp kosher salt Enhances sweetness
- 1 1/2 cups granulated sugar, divided For texture and sweetness
- 1 large egg Room temperature
- 1 large egg yolk Room temperature for richness
- 2 tsp pure vanilla extract Infuses warmth
- 1/2 tsp baking soda Provides perfect rise
- 2 1/2 cups all-purpose flour Gives structure
- 1/2 cup plus 2 Tbsp holiday sprinkles Adds color and joy
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and arrange a rack in the center.
- In a large bowl, combine the softened butter with brown sugar, kosher salt, and 1 1/4 cups of granulated sugar. Beat until light and creamy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the mixture, mixing until just combined.
- Blend in the baking soda until fully incorporated.
- Gradually reduce mixer speed to low and add flour, mixing until just a few streaks of flour remain.
- Gently fold in the holiday sprinkles.
- Scoop 1/4-cup portions of dough and roll into balls, then roll in the remaining granulated sugar.
- Place the cookie balls on a parchment-lined baking sheet, spaced apart.
- Allow the dough balls to rest at room temperature.
Baking
- Bake for about 7 minutes, then bang the baking sheet on the rack three times.
- Rotate the baking sheet 180 degrees and continue baking for an additional 2 minutes.
- Repeat the banging and rotating process until golden brown, about 11-13 minutes total.
- Transfer cookies to a wire rack to cool and repeat with the remaining dough.
Notes
Ensure butter is softened for easy mixing. Resting the dough allows flavors to meld, and monitoring the baking process is crucial.