Pan-Banging Confetti Cookies Will Bring Out Your Inner Child

Yields: 12

Prep Time: 10 mins

Total Time: 1 hour 10 mins

Ingredients

• 1 c.

  (2 sticks) unsalted butter, softened

• 1/4 c.

  (50 g.) packed light brown sugar

• 3/4 tsp.

  kosher salt

• 1 1/2 c.

  (300 g.) granulated sugar, divided

• 1

  large egg, room temperature

• 1

  large egg yolk, room temperature

• 2 tsp.

  pure vanilla extract

• 1/2 tsp.

  baking soda

• 2 1/2 c.

  (300 g.) all-purpose flour

• 1/2 c.

  plus 2 Tbsp. holiday sprinkles

Directions

1. Arrange a rack in center of oven; preheat to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, salt, and 1 1/4 c. (250 g.) granulated sugar until light and creamy, 1 to 2 minutes. Add egg, egg yolk, and vanilla and beat, scraping down bowl with a spatula, until just combined. Add baking soda and beat until incorporated.

2. Reduce mixer speed to low and add f lour. Beat until only a few streaks of flour remain. Add sprinkles and fold with a spatula until incorporated.

3. Place remaining 1/4 c. (50 g.) granulated sugar in a small shallow bowl. Using a 1/4-c. scoop or measuring cup, scoop dough and roll between your palms into balls. Roll 4 balls in granulated sugar and arrange on a parchment-lined baking sheet, spacing as far apart as possible. Let remaining dough balls sit at room temperature until ready to bake.

4. Bake cookies 7 minutes. Open oven door, lift sheet 2" from rack, and bang pan 3 times on rack. Rotate pan 180°, return to rack, and close oven door. Continue to bake cookies 2 minutes more, then repeat banging and rotation process. Repeat 1 to 2 times more until cookies are golden brown on edges and bottom. (Cookies will have baked a total of 13 to 15 minutes.)

5. Transfer cookies to a wire rack and let cool. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

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