Pan-Banging Confetti Cookies
Chewy cookies studded with vibrant holiday sprinkles that are perfect for any occasion.
Ingredients
Cookie Base
- 1 cup creamy unsalted butter, softened Room temperature for easy mixing
- 1/4 cup packed light brown sugar For added flavor
- 3/4 teaspoon kosher salt Enhances sweetness
- 1 1/2 cups granulated sugar Split into portions for balanced sweetness
- 1 large egg Room temperature
- 1 large egg yolk Room temperature
- 2 teaspoons pure vanilla extract For aromatic warmth
- 1/2 teaspoon baking soda Helps cookies rise
- 2 1/2 cups all-purpose flour Main structure ingredient
- 1/2 cup plus 2 tablespoons holiday sprinkles For festive color and fun
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat the softened butter, light brown sugar, kosher salt, and 1 1/4 cups of granulated sugar until creamy.
- Add the room-temperature egg, egg yolk, and vanilla extract. Beat until fully combined.
- Add in the baking soda and mix until incorporated.
- Gradually add the flour, mixing just until a few streaks of flour are visible.
- Gently fold in the holiday sprinkles.
- Roll the dough into balls, optionally coating them with granulated sugar.
Baking
- Arrange the cookie balls on a baking sheet, spacing them out.
- Bake for 7 minutes; then bang the pan against the countertop.
- Rotate the pan and bake for an additional 2 minutes until golden brown.
- Cool on a wire rack, but serve warm for an unbeatable experience.
Notes
For best results, use room temperature ingredients. Don't skip the pan-banging step for crisp edges. A slightly less sweet cookie can be achieved by reducing the sugar, but avoid going lower than 1/4 cup for structural integrity.