Pan-Banging Funfetti Sugar Cookies
Pan-banging funfetti sugar cookies - to satisfy the inner child in all of us!! These are crispy on the outside, soft and chewy on the inside, and filled with fun rainbow sprinkles.
Yield: 12 extra large cookies
  • 2 cups (284 g) all purpose flour
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • ½ tsp cream of tartar
  • 1 cup (227 g) unsalted butter, room temperature
  • 1¼ cups (350 g) sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • ½ cup (90 g) rainbow sprinkles
  1. Heat oven to 350F. Line three sheet pans with aluminum foil, dull side up, and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1.5 cups (300 g) sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add in the egg and vanilla. Mix on low speed until combined. Add in the flour mixture and mix on low until just combined. Stir in the sprinkles.
  4. Divide the dough into 3 oz (85 g) or ¼ cup balls. Place the remaining ¼ cup (50 g) sugar in a small bowl. Roll each ball in the sugar. Place four cookies on each sheet pan, with an equal amount of space in-between them.
  5. Bake for about 8 minutes, or until the dough balls have puffed up in the center. Lift the sheet about 4 inches and let it drop against the oven rack; this will create ridges in the edges of the cookies. Allow the cookies to bake for another 2 minutes, then repeat the lifting and dropping of the pan. Repeat 2-3 more times in 2 minute intervals or until the cookies have baked for a total of 14-16 minutes, are golden brown on the edges but still light in the center.
  6. Transfer the baking pan to a wire rack and allow to cool for 10 minutes. Remove from the pan and allow to cool completely.
Recipe from 100 Cookies
Recipe by Joanne Eats Well With Others at