Effortless Funfetti Pan-Banging

When I'm in the mood for a treat that screams celebration or just want a cozy weekend pick-me-up, I whip up funfetti pan-banging cookies. You get big ripples, crispy buttery sides, and loads of bright sprinkles for that confetti explosion. The cool pan-banging trick is what gives the cookies those crazy edges—every smack turns baking into a party. They're a little fancy but not a hassle at all, and I make them anytime I want to surprise someone or just spoil myself.

Nothing gets my family more excited than walking in and spotting a plate of these funfetti cookies. I remember my first time dropping the pan for those ruffles—magic every time. Now, it’s the top snack request for every classroom event.

Cheerful Ingredients

• Jimmy sprinkles: Go for the classic long colorful ones—they’re tucked all through for those rainbow pockets Find some that keep their color while baking
• Water: Just a splash of cold water keeps your dough soft and easy to work Filter if you have it
• Almond extract: Adds a sweet, nutty note that smells just like a bakery Check if it’s still fresh for the best flavor
• Vanilla extract: Warms everything up and brings out classic cake vibes Any pure or imitated kind is good here
• Egg: Holds the dough together and makes sure your cookies aren’t crumbly
• Brown sugar: Makes for gooey middles and a touch of caramel Use soft brown sugar for the best mix
• Sugar: White granulated sugar keeps things sweet and adds crunch
• Butter: Room-temp butter mixes smooth and brings fat, richness, and flavor—use your favorite good butter
• Salt: Adds zip and balances out the sweet Go for fine sea salt
• Baking soda: Lifts the dough so your cookies puff and spread Use a fresh box for the best results
• Flour: All-purpose flour does the job perfectly Freshly milled flour is a bonus

Easy Instructions

Cool Down:

Pop the baked cookies—on their pan—right on a wire rack Let them chill so you don’t lose those pretty crinkles when moving them

Bake and Bang:

Slide your chilled pan into the oven Bake around ten minutes When the cookies look puffy, raise one edge of the pan then drop it back (about four inches high) for ridges Bang the pan every two minutes or so, two to three more times Total bake time is sixteen to eighteen minutes Golden edges and pale centers mean you’re set

Chill It Out:

Space four big balls on each prepped baking sheet Freeze them for fifteen minutes—they’ll keep the shape and make banging more dramatic

Dough Time:

Scoop out about a third-cup of dough for each cookie Roll them into large, even balls Big cookies mean big ripples

Sprinkle In:

Toss those jimmies in and gently use your spatula to fold them through Don’t overdo it or your sprinkles might start to bleed

Mix Both Together:

Pour dry ingredients into the wet Slowly mix on low—just until combined If you go too far you’ll lose the soft texture

Wet Hits the Bowl:

Add your egg, both extracts, and water Mix in slowly at first and only until you see no streaks left

Butter & Sugar Time:

In a big bowl or mixer, beat your butter for a minute or so Add both sugars and mix for a couple minutes until it turns pale, fluffy, and ready for pockets

Mix Dry Stuff:

Grab a small bowl and whisk flour, salt, and baking soda so they’re all mixed up This helps every bite stay even

Pan & Oven Prep:

Get your oven hot at 350°F and line three trays with parchment paper Your cookies will bake evenly and lift right off when done

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The best moment is watching those rainbow lines appear after every pan drop My niece begs to do the bang and sometimes we’re all laughing so hard we forget to time the batch

Keeping Them Fresh

Stick these in a sealed container and they’ll stay soft for three days on the counter To keep them even longer, freeze the baked cookies with parchment paper in between and just let them thaw when you’re ready for a treat

Swaps and Options

If you aren’t into almond extract, just add more vanilla or toss in some lemon zest For gluten-free needs, use a gluten-free all-purpose mix plus half a teaspoon xanthan gum so they hold up For dairy-free, any vegan butter that’s sturdy will work

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Fun Pairings

These are awesome with a big glass of cold milk You can also stack them up with buttercream for a birthday party treat or turn a couple into an epic ice cream sandwich

Playful Funfetti History

Funfetti is a mood booster more than just a taste Sprinkles hit big-time in the late '80s and I begged for it at every roller rink bash. Rainbow specks always feel like happy memories in a bite

Frequently Asked Questions

→ How does banging the pan change the cookies?

When you smack the pan, the dough spreads out fast and creates those wavy, crispy edges while leaving the inside extra chewy.

→ Why should I go with jimmies over nonpareils?

Jimmies stand up to baking, keeping their bold colors and shape, while nonpareils might melt and streak, messing with the dough's look.

→ Is chilling the dough for these cookies a must?

Yep, popping the dough in the fridge helps the cookies hold their edges and stay soft in the center, which is exactly what you want here.

→ Can I bake smaller cookies instead?

Making these smaller doesn't give you as many crinkles or a gooey center, so stick with big scoops. You can always slice 'em up after if you like.

→ What kind of vanilla works best?

True vanilla tastes classic and rich, but using imitation brings more of that cake-mix throwback vibe if that's what you're after.