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I always reach for funfetti pan-banging cookies when I want to celebrate or just hang out on a lazy weekend. They're super crispy around the outside, rich and buttery, and they're loaded with bright pops of sprinkles. Every single cookie is like a little party. The big trick is the banging step, which makes those wavy edges and turns baking into a blast. Want something that's both extra cute but still a breeze to make on a Tuesday night? This is the one you need.
Whenever these bright treats hit the kitchen counter, my family gets excited right away. The very first time I tried the banging trick, it was such a cool surprise that now everyone begs for these for every school event.
Irresistible Ingredients
- Jimmy sprinkles: Those classic long sprinkles bring bright color pops inside Go for non-bleed jimmies for best looks
- Water: Adds a bit of looseness for the dough's texture Cold filtered water is just right
- Almond extract: Just a little gives that signature bakery kick Check if yours is fresh so it really pops
- Vanilla extract: Classic warm and sweet flavor You can use pure or imitation—either works fine
- Egg: The glue that keeps everything together in the dough
- Brown sugar: This gives a little chew and a hint of caramel Go for soft, fresh brown sugar for best blending
- Sugar: Plain white sugar gets those crisp outer bits and sweetness
- Butter: You want it soft, not melted, for creamy mixing Good, rich butter works best
- Salt: Brings out all the flavors Fine sea salt does a great job
- Baking soda: Makes the cookies puff and spread lately Be sure it's not expired for good results
- Flour: All-purpose is what you want Pick up a fresh bag for the best cookies
Easy-to-Follow Steps
- Cool 'Em Down:
- Stick the trays on wire racks and let the cookies chill out before you move them This keeps all those wild edges nice and crisp
- Bake and Bang:
- Toss the cold pan in the oven Bake for ten minutes When cookies are puffy, carefully lift one pan edge up and let it drop to the rack from a few inches up Do this drop a couple more times every couple minutes Cookies finish in about sixteen to eighteen minutes The edges get golden, the middles stay light
- Chill Cookie Balls:
- Pop four dough balls spaced out on a tray Freezing them for fifteen minutes will help them hold up when you do the banging part soon
- Make Big Dough Balls:
- Scoop dough in generous one-third cup chunks Roll them up nice and even Giant dough balls mean bigger crimples
- Fold in Sprinkles:
- Dump in your jimmies and use a spatula to just mix until they're all over Don't go crazy or you'll mess up the colors
- Mix Wet Stuff:
- Crack the egg, pour in vanilla and almond extract, and splash in water Mix just til there's zero streaks and it's smooth
- Cream Butter and Sugars:
- Beat up soft butter with white and brown sugar for two or three minutes in a big bowl or stand mixer It should get fluffy and lighter in color
- Blend in Dry Mix:
- Sprinkle in the dry bowl Mix on low, stopping as soon as it comes together Keep it gentle so the cookies stay soft
- Start With Oven Prep:
- Flip the oven to three-fifty Set three baking pans up with parchment so nothing sticks and things cook even
- Whisk Dry Mix:
- Whisk together flour, baking soda, and salt in a small bowl so everything gets evenly puffed and tasty
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The coolest bit is how the ripples appear after each bang My niece has to handle the pan drop and we're usually cracking up so much we forget the timer
Keeping 'Em Fresh
Put your cookies in a sealed container and leave them out for three days and they'll still be good For stashing long-term, freeze them in a stack with parchment layers for up to a month Let them hang out at room temp to thaw for that just-baked vibe
Swap-Out Ideas
If you aren't into almond extract, just hit it with more vanilla or toss in a pinch of lemon zest For a gluten free option, snag a gluten free flour blend and add half a teaspoon of xanthan gum so cookies don't crumble Dairy free? Grab a plant-based butter and it works just as well
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Good Ways to Serve
Dunk in a glass of cold milk or go wild and use them for ice cream sandwiches If you're celebrating, make a stack with some fluffy buttercream in between for a showstopper cookie cake
Funfetti’s Whimsical Story
Funfetti's more than a taste—it's a full mood The sprinkle craze kicked off in the late eighties and nothing beat it at the roller rink I'd get a slice at every single party Rainbow sprinkles just scream happiness and good memories
Frequently Asked Questions
- → What does pan-banging do for cookies?
Pan-banging causes the dough to spread suddenly so you get ripples around the edge. The middle stays nice and soft while the outer bits crisp up.
- → Why use jimmies instead of nonpareils?
Jimmies keep their bright look and shape when baked. Nonpareils melt a bit and can make colorful streaks through the dough.
- → Is it necessary to freeze the cookie dough before baking?
You gotta chill the dough so your cookies spread less, keeping their chewy middles and well-defined edges—otherwise, they lose their special look and texture.
- → Can the cookie size be made smaller?
Making smaller cookies means fewer ripples and a less gooey middle. Keep them big for best results, then cut if you want smaller pieces after they cool.
- → What type of vanilla should be used?
Pure vanilla gives the classic taste, but if you want that old-school cake vibe, imitation vanilla does the trick too.