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PAN BANGING SUGAR COOKIES

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Author: Lindsay Nathanson

Ingredients
  

SUGAR COOKIES

  • 1 cup unsalted butter, room temperature (227 g)
  • 2 cups sugar, divided (400g)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 2 cups flour (284 g)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

DRIZZLE

  • 1 1/3 cup powdered sugar (145 g)
  • 1 1/2 tablespoons water
  • 1 teaspoon vanilla extract
  • Sprinkles
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Instructions
 

SUGAR COOKIES

  • Preheat the oven to 350 degrees and prepare a baking sheet with parchment.
  • In a stand mixer with a paddle attachment, beat the butter and 1 1/2 cups sugar until light and fluffy.
  • Add eggs, vanilla and water. Mix on low until combined.
  • Add flour, baking soda and salt. Mix until combined.
  • Place remaining 1/2 cup sugar in a small bowl.
  • Using a medium scooper, scoop out 4 dough balls and roll them in the sugar.
  • Place them in the freezer for 10 minutes.
  • From the freezer, evenly space the cookies on the prepared baking sheet. Place in the oven and set a timer for 8 minutes.
  • Once you place these in the oven, you can start working on the next four balls.
  • When the timer goes off, the cookies should be slightly puffed up in the center. Carefully reach in (with oven mitts) and raise the pan a few inches above the baking rack. Then drop the pan back down to the baking rack. Do this twice.
  • Set a timer for 2 minutes. Repeat this banging process again two or three times.
  • Place them back in the oven for 2 - 3 more minutes, or until the edges start to turn golden. Cookies will bake 11-13 minutes total.
  • Repeat with the second set of frozen cookies and repeat the process with the rest of the dough

DRIZZLE

  • Combine the powdered sugar, vanilla extract and water. Mix until you reach glaze consistency.
  • Place icing in a piping bag and cut off the tip. Drizzle icing over the cookies.
  • Add sprinkles.

Notes

*Makes About 20 Cookies