baking cookies

Pan-banging Sugar Cookies + A Giveaway!

Sunday, August 2, 2020

pan-banging sugar cookies

Pan-banging sugar cookies! This is a recipe from my new cookbook, 100 Cookies, which comes out August 25th. Along with the recipe, I am excited to announce that I am partnering with Nordic Ware for a giveaway over on Instagram in celebration of the book. I am a huge Nordic Ware fan and love and use all their pans in my kitchen. 

The giveaway package includes one of each: a copy of the 100 Cookies print book, Nordic Ware Half Sheet Pan, a Nordic Ware 9 x 13 Pan (with Lid for easy travel), and Spatulas! Five winners will be chosen. 

Head to my Instagram page (sarah_kieffer) for specific details on entering. Contest runs August 2 – August 8th. 

100 Cookies

Pan-banging Sugar Cookies

Pan-banging Sugar Cookies
From my cookbook, 100 Cookies


2 cups [284 g] all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup [2 sticks or 227 g] unsalted butter, at room temperature
1 3/4 cup [350 g] granulated sugar, divided
1 large egg
1 tablespoon pure vanilla extract

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.

In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar. 

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined. 

Form the dough into 3 oz [85 g] balls [1/4 cup]. Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edges of the cookie. Bake for 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. 

Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days). 

  • Reply
    Monday, August 3, 2020 at 7:49 pm

    Honestly, I just can’t wait to nab your cookbook!! These look amazing….still working on my pan-banging skills though..

  • Reply
    Tuesday, August 4, 2020 at 8:55 am

    I don’t know how to do Instagram, but I know how to bake cookies! I love the pan banging chocolate chip cookies and I will be making these tonight and I can’t wait. They look so good!

  • Reply
    Nina Stjärnehag
    Tuesday, August 4, 2020 at 9:45 am

    Hi love THANK YOU ??. Because of living in not USA (sweden) cream of tartar is illegal to sell (!! Says food stores when asked), and I wonder if possible to sub w anything and still achieve same result? THANKS in advance,
    Nina Stjärnehag

    • Reply
      Tuesday, August 18, 2020 at 12:10 pm

      I had to google cream of tartar after seeing your comment because I realized I didn’t know what cream of tartar was! Ironically (if the site is correct), sodium bitartrate (cream of tartar) was discovered in Sweden! Maybe you can order by mail? Best of luck.

    • Reply
      Sunday, August 23, 2020 at 1:06 am

      Cream of Tartar is Vinsten. Jag tror att det säljs på apoteket eller amerikanska / engelska butiken.

      • Reply
        Nina Stjärnehag
        Tuesday, August 25, 2020 at 2:52 pm

        Åh jag vet! Men det är tyvärr engelska butiken som slutat sälja sedan några år, även Ica kvantum har berättat att det blivit olagligt. Apoteket får inte heller. Men tack ändå!

  • Reply
    Wednesday, August 5, 2020 at 6:03 pm

    This is a fantastic recipe! I pan-banged my way to waking up my entire household at 6am. Lucky for them, it was to the smell of delicious sugar cookies! I love how chewy they are.

  • Reply
    Brenda J Dumont
    Saturday, August 8, 2020 at 1:31 pm

    Even if i dont win i am getting that cookbook! I just made the oatmeal cookies from “the vanilla bean cookbook” and boy are they ever good!!

  • Reply
    Saturday, August 8, 2020 at 5:37 pm

    I have a vegan version of these in the oven right now! I will let you know how they turn out. Great recipe! Thanks so much for your wonderful creativity and talent!

    • Reply
      Olga María Cárcamo
      Tuesday, October 20, 2020 at 7:56 pm

      how did they turned out?

  • Reply
    Tuesday, August 11, 2020 at 9:24 am

    Hi! How many cookies does this recipe make? Thank you!

  • Reply
    Saturday, August 29, 2020 at 2:43 pm

    I just made these and thought they were pretty unremarkable. They needed to be a little thicker and have more flavor. Won’t make them again.

    • Reply
      Saturday, August 29, 2020 at 4:57 pm

      Hi Pat – these cookies are supposed to be flat; the pan-banging cookies spread to have crisp ripples and a tender center. But if you are looking for a thicker cookie, you may want to try a traditional sugar cookie recipe. Thanks for trying them!

  • Reply
    Thursday, September 3, 2020 at 9:11 pm

    Hi there! Could you do this cookie with a bit of lemon? Pan banging lemon sugar cookie? I loved your chocolate espresso molasses pan banging cookie, and want to bake a citrus take!

    My thoughts were lemon extract or dried lemon powder or rind? Maybe some fiore di sicilia instead of vanilla?

  • Reply
    Wednesday, September 9, 2020 at 12:41 pm

    Love these. Not overly sweet, the texture is fantastic, and they’re super easy. Thank you!

  • Reply
    Friday, September 11, 2020 at 4:38 pm

    I bought your book and just made these with the addition of the sprinkles. They are outstanding. The cookies are really big — can you make them smaller and still get the same result?

  • Reply
    Deborah Puette
    Sunday, September 27, 2020 at 7:32 pm

    I don’t love to use foil. Would parchment work?

  • Reply
    Thursday, October 8, 2020 at 3:32 am

    I have been amazed at your work. Quite fabulous.

  • Reply
    Olga María Cárcamo
    Tuesday, October 20, 2020 at 7:50 pm

    how did they turned out?

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