I had never heard of these cookies before, but I was a little intrigued when I came across this recipe while reading The Wall Street Journal a month or two back. Usually we all want light and fluffy cookies, but purposely deflating them? Hmmm…that was interesting. So I decided to give them a try.
First of all, they were easy to make and took no time at all. I used sprinkles from Sweetapolita, but you could use any sprinkles you have at home. And secondly, they are one of the most addicting cookies I have ever eaten. I think it’s partly because they are rolled in sprinkles and sugar, like a Snickerdoodle. Just know they are huge! (See picture of my kids each holding one.)
I am just going to warn you now. Make these when you know people are going to be over to help you eat them. Otherwise, you may be like me and eat 3 in one day. (Yeah, don’t tell my kids that, because I only let them have 1 a day. But, in my defense, it was day 3 and there were 7 left. I didn’t want them to go bad.) Enjoy and happy baking! xoxo
Pan Banging Cookies
Prep Time: 20 minutes
Total Time: 1 hour
2 c flour
1 t baking soda
¾ t salt
½ t cream of tartar
2 sticks unsalted butter, room temperature
1 ½ c sugar
1 T vanilla extract
¾ c sprinkles
¼ c sugar
2 T sprinkles
Preheat the oven to 350 degrees. Line 3 jelly roll pans or cookie sheets with aluminum foil, shiny side down. Set aside. In a small bowl, combine the topping, ½ c sugar and 2 T sprinkles.
In a large mixing bowl, beat butter on medium high speed for 2-3 minutes, until light and creamy. Add sugar and beat another 2-3 minutes until fluffy. Scrape down bowl and add the egg and vanilla extract. Mix on low speed. Add the flour, baking soda, salt, and cream of tartar. Mix on low until fully incorporated. Add the sprinkles, mixing on low until evenly distributed in the dough.
Using a large cookie scoop or ¼ c measuring cup, divide dough into 12 equal balls, 4 on each pan. Using your hands, roll the dough to form a smooth ball. Roll each ball in the topping mixture.
Bake one tray at a time. Bake the cookies for 8 minutes. When the timer goes off, using a hot pad, open the oven and lift the cookie sheet above the oven rack and gently drop onto the rack. The cookie should flatten out and a ripple should appear. Close the oven door and set the timer for 2 minutes. Once the time as gone off, again, lift the cookie sheet and drop on the oven rack, creating more ripples. Close the door and set for 2 more minutes. Do this two more times, so when done, the cookies will have baked for 14 minutes.
After they have been in the oven for 14 minutes, take them out and set on a cooling rack, but leave the cookies on the pan, cooling for 10 minutes. When they have cooled for 10 minutes, transfer from the pan to a cooling rack to cool completely.
Store in an airtight container for up to 3 days.
Recipe Source: The Wall Street Journal.