Funfetti Pan-Banging Cookies

Funfetti pan-banging cookies are my go-to for celebrations and cozy weekends at home. With crisp buttery edges and plenty of cheerful sprinkles throughout, each cookie looks like a party on a plate. The secret to that famous crinkled edge is a clever banging technique that transforms the baking process into a bit of fun. When you want something a little extra special but still easy enough for weeknight baking, this recipe delivers.

My family lights up whenever they see these bright cookies on the counter. The first time I tried the pan-banging step, the results were magical and now it is everyone’s most requested treat for school parties.

Ingredients

• Flour: All purpose flour creates the perfect sturdy yet tender base Seek out a freshly milled batch if you can
• Baking soda: This helps the cookies spread and rise Choose a new box for the most reliable lift
• Salt: Balances out all the sweet notes and brightens the flavors Fine sea salt works best here
• Butter: Room temperature for the perfect creamy texture Use high quality butter for the richest flavor
• Sugar: White granulated sugar for crisp edges and classic sweetness
• Brown sugar: Adds a little chew and a hint of caramel flavor Choose soft light brown sugar to blend smoothly
• Egg: Binds everything together and gives the cookies structure
• Vanilla extract: Adds warmth and holds the nostalgic cake flavor Pure vanilla or imitation both work
• Almond extract: Lends a subtle bakery flair and depth Check freshness for the best aroma
• Water: Helps loosen the dough for perfect texture Filtered cold water does the trick
• Jimmy sprinkles: The classic long sprinkles for those rainbow pockets inside Look for brightly colored jimmies that do not bleed color

Step-by-Step Instructions

Prep the Oven and Pans:

Preheat oven to three hundred fifty degrees Fahrenheit and line three baking pans with parchment paper so the cookies bake evenly and lift right off

Mix Dry Ingredients:

In a small bowl whisk flour baking soda and salt until fully combined to ensure an even rise and texture in every bite

Cream the Butter and Sugars:

In a stand mixer or large bowl beat room temperature butter until creamy for about a minute Add in white sugar and packed brown sugar Beat two to three minutes until the mixture is fluffy and pale for those signature cookie crevices

Add Wet Ingredients:

Mix in one egg vanilla almond extract and water combining slowly at first Just mix until everything looks smooth no streaks left

Combine Wet and Dry:

Pour the dry mixture into the bowl Gently mix on low speed stopping as soon as it is blended You want to avoid over-mixing for the most tender cookie

Fold in Jimmies:

Add sprinkles and carefully stir with a spatula until evenly scattered The key is not to over-mix here or the sprinkles can start to bleed color

Shape Cookie Dough Balls:

Scoop around one third cup of dough and roll into large even balls This big size is crucial for those dramatic crinkles

Chill Dough Balls:

Arrange four dough balls spaced far apart on each prepared pan Freeze for fifteen minutes so they will hold their shape for proper banging

Bake and Bang:

Place the chilled pan into the oven Bake for ten minutes Once puffed gently lift the side of the pan up about four inches and let it drop to create ridges Repeat this banging every two minutes two or three more times as the cookies bake for sixteen to eighteen minutes edges should be golden and centers pale

Cool Completely:

Transfer the baking sheet to a cooling rack Let cookies cool before moving so they keep their signature shape

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My favorite part is watching those colorful ripples form after every pan bang My niece always insists she gets to do the cookie drop and sometimes we laugh so hard we forget to set a timer

Storage Tips

These cookies stay fresh in an airtight container at room temperature for three days For longer keeping freeze baked cookies between layers of parchment paper up to a month and thaw at room temperature for a fresh taste

Ingredient Substitutions

If almond extract is not your favorite just swap for more vanilla or a little lemon zest For gluten free baking try an all purpose gluten free flour blend and add a half teaspoon xanthan gum to help the cookies hold together For dairy free try a good plant based butter

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Serving Suggestions

Pair with a tall glass of cold milk or tuck into an ice cream sandwich For birthdays stack the cookies with a swoop of fluffy buttercream between layers for a festive cookie cake look

Funfetti’s Playful Past

Funfetti is more than a flavor it is a vibe The sprinkle cake trend arrived in the late eighties and was my absolute favorite at every roller rink party There is something about rainbow sprinkles that instantly feels joyful and nostalgic

Frequently Asked Questions

→ What does pan-banging do for cookies?

Pan-banging helps create crisp, rippled edges by causing the dough to spread rapidly and form ridges, while the centers remain chewy.

→ Why use jimmies instead of nonpareils?

Jimmies maintain their shape and colors when baked, unlike nonpareils which can bleed and discolor the dough.

→ Is it necessary to freeze the cookie dough before baking?

Yes, chilling the dough helps control spreading, ensuring defined edges and the chewy center characteristic of these cookies.

→ Can the cookie size be made smaller?

Smaller cookies won't yield as many ridges or a gooey center. For best results, bake large and cut after cooling if desired.

→ What type of vanilla should be used?

Purer vanilla provides a classic flavor, but imitation vanilla can be used for a nostalgic funfetti cake flavor profile.