Remember last week when I told you in the chocolate chip cookie competition that Sarah Kieffer’s pan-banging chocolate chip cookies were so addictive? They were so fun and delicious that I wanted to create another version of them outside of the chocolate chip cookie tournament. I started the brainstorming process around my birthday, when all things sprinkles were on my mind and am so excited to finally share these bright funfetti pan-banging cookies with you!
What could be more fun and festive than a giant cookie full of sprinkles? These cookies are massive (literally the size of my hand), but don’t try to shrink them! The large size and the pan-banging process gives them crisp, crunchy crinkles on the outside and a soft, chewy center – the best qualities of a cookie. Funfetti pan-banging cookies are addictively delicious. I think it is the buttery flavor of the crinkles that seem to shatter when you bite into them that keeps me coming back for more.
I was never a huge funfetti cake lover – I don’t love how fake the flavor is – but I can get behind anything covered in bright, fun sprinkles. Throwing sprinkles on a baked good instantly makes it celebration-worthy. Funfetti pan-banging cookies are the ideal easy to make, celebratory food for an everyday occasion or a weekend with friends. You just can’t frown when you see the colorful jimmies and the giant cookie crinkles.
There are so many types of sprinkles out there that it was tempting to get crazy with the colors and types. While developing these cookies, I did a little sprinkle research to determine which sprinkles would give the best funfetti look. It turns out, Molly Yeh, the funfetti queen, had already done very in-depth research while developing her classic funfetti cake and determined that the classic colorful jimmies hold their color and shape the best out of all of the sprinkles. Other types don’t hold up as well under the heat of the oven and the colors can melt all over the cookie, creating a still delicious, but not as aesthetically pleasing treat.
Funfetti pan-banging cookies would make the perfect weekend treat. Swap out the multi-colored sprinkles for seasonal colors and you can make these crisp and chewy cookies fit for any holiday! How fun would that be?!
Funfetti Pan-Banging Cookies
2 cups flour
½ teaspoon baking soda
¾ teaspoon salt
2 sticks butter, room temperature
1½ cups sugar
¼ cup packed brown sugar
1 teaspoon vanilla extract*
1 teaspoon almond extract
2 tablespoons water
½ – ¾ cup jimmy sprinkles (depending on how sprinkly you want them to be)**
*If you want your cookies to really have that nostalgic funfetti box cake flavor, use imitation vanilla extract. I don’t love that flavor, so I stick with pure vanilla.
**It is important to use jimmies, not nonpareils, as the colors on the nonpareils tend to bleed and the jimmies will hold their shape to look more like your classic funfetti design.
Preheat your oven to 350 degrees F. Line 3 baking pans with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium until creamy. Add the sugar and brown sugar and beat on medium until light and fluffy, about 2 to 3 minutes. Add in the egg, vanilla, almond extract, and water and mix on low to combine. Pour in the flour mixture and mix on low just until combined. Gently stir in the sprinkles until they are fully dispersed throughout the batter, being careful not to over mix the dough.
Scoop ⅓ cup of dough (yes, you read that correctly) and roll it into a ball. Continue to do this with the rest of the dough. Place 4 balls in a row an equal distance apart on a prepared pan and place in the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, move the second one to the freezer.
Place the chilled baking sheet in the oven and bake for 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but it works). Check the cookies again in about 2 minutes to see if they have puffed up again and repeat the process of lifting and dropping the pan (or banging, if you will). Repeat this process a few more times to create ridges around the edge of the cookie (I usually bang the pan 3 or 4 times during the baking process). You should bake the cookies for 16 to 18 minutes total, until they have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack and let the cookies cool completely before removing them from the pan.
You may think these cookies are too large at first, but to get the edges to spread out and crinkle, they need to be big. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. I tried cutting the balls in half and they weren’t nearly as good. A better way to do this would be to bake the full ⅓ cup ball, then cut the cookie in half after it comes out of the oven.
Don’t skip freezing the cookies – if you do, they will spread too much while they are baking and will not form the crinkled outer layers.
Adapted from Sarah Kieffer’s pan-banging chocolate chip cookies