Pan-Banging Confetti Cookies
These delightful cookies bring together nostalgic flavors and colorful textures, perfect for any gathering or sweet craving.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened The creamy bearers of richness in every cookie.
- 1/4 cup packed light brown sugar Adds a hint of caramel-like sweetness.
- 3/4 tsp kosher salt Enhances sweetness and balances flavors.
- 1 1/2 cups granulated sugar, divided For that chewy texture and crusty exterior.
- 1 large egg, room temperature A binding hero for the ingredients.
- 1 large egg yolk, room temperature Enriches the cookie for a tender crumb.
- 2 tsp pure vanilla extract Takes these cookies to the next level of deliciousness.
- 1/2 tsp baking soda Elevates the cookies to perfection.
- 2 1/2 cups all-purpose flour Creates the ideal cookie structure.
- 1/2 cup plus 2 Tbsp holiday sprinkles Adds vibrant color to the cookies.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, beat the softened butter, brown sugar, kosher salt, and 1 1/4 cups granulated sugar on medium-high speed until light and creamy, about 1 to 2 minutes.
- Add the egg, egg yolk, and vanilla extract; mix until just combined.
- Add baking soda and mix until fully incorporated.
- Reduce mixer speed to low, add all-purpose flour, and mix until a few streaks of flour remain.
- Fold in holiday sprinkles with a spatula.
- Roll 1/4 cup dough into balls and roll in the remaining granulated sugar.
Baking
- Place cookie dough balls on a parchment-lined baking sheet, leaving space between them.
- Bake for 7 minutes, then bang the pan on the rack 3 times.
- Rotate the pan and bake for an additional 2 minutes, repeating the banging and rotation until golden-brown.
- Remove from oven and transfer cookies to a wire rack to cool.
Notes
Store cookies in an airtight container or freeze for longer storage. They remain soft for several days.