Cookies Holidays

Pan-banging Sugar Cookies

pan-banging sugar cookies

Pan-banging sugar cookies!

This is a recipe from my cookbook, 100 Cookies, and is an off-shoot of my Pan-Banging Chocolate Chip Cookies. These delicious sugar cookies have buttery, rippled edges and a chewy center as a result of using the pan-banging cookie technique.

They have a classic sugar cookie flavor elevated by bold vanilla flavors!

What Are Pan-Banging Cookies?

Bakers tapping their cookie pans in the oven isn’t new, of course, but the pan-banging technique I use here is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center.

Can I Refrigerate Pan-Banging Cookie Dough?

Cookie dough can be refrigerated overnight before using. Shape the dough into balls and cover with plastic wrap before chilling, and then bring it to room temperature before baking (when the cookies are chilled solid, they won’t ripple as well).

Cookies that spend a night in the fridge will also have a more developed flavor, but also have a bumpier finish.

100 Cookies

Measuring Flour for Cookies

Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 

Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.

Pan-banging Sugar Cookies

More Pan-banging Cookie Recipes:

pan-banging sugar cookies

Pan-banging Sugar Cookies

Servings: 10 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes
Delicious sugar cookies with rippled edges and a chewy center, using the pan-banging cookie technique. Classic sugar cookie flavor elevated by bold vanilla flavors!
Sarah Kieffer
4.79 from 46 votes
Print Pin Rate

Ingredients

  • 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

Instructions

  • 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). 

Notes

This recipe is from my 100 Cookies cookbook.
*If you want to add sprinkles to the sugar cookies, throw in 1/2 cup with the flour.
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 

  • Reply
    Marcia
    Wednesday, June 26, 2024 at 10:15 am

    5 stars
    The best and so easy. My granddaughter picked this recipe out because your cookbook caught her eye.

  • Reply
    Catherine S
    Sunday, April 14, 2024 at 11:36 am

    5 stars
    Delicious! Love the flavor and texture of these cookies. I made mine smaller and got 52 cookies. I suspect that the pan-banging would have a more dramatic result if I made 10 large cookies as directed in the recipe. Will definitely make again.

  • Reply
    Meara
    Saturday, March 16, 2024 at 3:30 pm

    5 stars
    Verrrrrrrry very very good. I added some Meyer lemon zest, and rolled the dough balls in a mix of demerara and granulated sugar, since I was short granulated. Didn’t come out as rippled as yours, but still so so delicious. One bite took me back to my childhood. Will definitely make again. Thank you!

  • Reply
    Brenda
    Thursday, March 14, 2024 at 9:47 am

    I don’t have cream of tartar will the recipe change if i don’t add it?

  • Reply
    Charlotte
    Thursday, January 4, 2024 at 5:48 pm

    If I wanted to marble the dough with jam, how would you recommend doing that? Thank you! xx

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 4:58 pm

      Hi Charlotte – I haven’t tried doing that so I’m not sure. I think that the jam would melt too much during baking and may burn in spots?

  • Reply
    Ashley
    Saturday, December 16, 2023 at 9:11 am

    5 stars
    Hi! Would love to send these to family and friends for the holidays but concerned since they only last 2 days- are they still edible after this time but just not as fresh? xx

    Also is there a cream of tartar substitute such as lemon juice added to the wet ingredients?

  • Reply
    Julie
    Thursday, November 16, 2023 at 6:52 pm

    5 stars
    I was looking for a recipe that would have the same texture as the squares of premade sugar cookie dough you find in the refrigerated section at the grocery store, but taste better. I wanted smaller cookies to take to a tailgate so I made each dough ball 43 gr,ams. I put 8 dough balls on a very large cookie sheet and set the first timer for 4 min to bang the pan. I set the timer at 1 minute intervals 4 more times and banged the pan each time. They came out perfect and taste so much better than those store bought squares! Thank you!!

  • Reply
    Sean
    Wednesday, October 18, 2023 at 9:56 pm

    5 stars
    Just made these and they came out perfectly. I have added a lemon glaze.

  • Reply
    Dariela
    Wednesday, September 6, 2023 at 9:13 pm

    5 stars
    I’m not joking when I say these are the BEST cookies I’ve tasted. I cut the recipe by half and they came out just amazing—only had to add a little bit more of flour. But, seriously, they’re just to my taste and super easy to make, thank you for this amazing recipe!

  • Reply
    Jenna
    Tuesday, June 13, 2023 at 4:46 pm

    5 stars
    These were the best sugar cookies I’ve ever tasted!! I’ve been on the hunt for that perfect recipe and this is it. Thank you so much 🙂

    • Reply
      Sarah Kieffer
      Saturday, June 17, 2023 at 11:45 am

      I’m so glad you liked them! xx

  • Reply
    Angela
    Monday, May 29, 2023 at 11:38 am

    5 stars
    I baked these cookies following the instructions exactly and they came out perfect. They’re delicious, too. My plan was to send my husband to work with cookies for his boss if they came out well. I’m very proud of these, so they’re going. Wish I could attach a picture. Great presentation for very minimal effort.

  • Reply
    Regina
    Friday, April 21, 2023 at 9:22 pm

    3 stars
    Turned out good but wayy too salty

    • Reply
      Sarah Kieffer
      Sunday, April 23, 2023 at 8:11 am

      Hello! What kind of salt did you use?

  • Reply
    Jo
    Saturday, April 15, 2023 at 6:53 pm

    1 star
    They turned out very crispy and greasy. Waste of ingredients. Won’t make them again.

  • Reply
    Stephanie Cuan
    Tuesday, December 6, 2022 at 4:18 pm

    5 stars
    Do you have to use cream of tartar because I don’t have and what can I use as an alternative?

    • Reply
      Karen
      Monday, August 5, 2024 at 8:37 pm

      Can the pan-banging sugar cookies be frozen? If yes, what’s the best thawing method you recommend?

  • Reply
    Sandi
    Monday, December 5, 2022 at 11:38 am

    Can’t wait to try! Probably a dumb question, but here goes….you bang once at 8 minutes, let them puff for 2 minutes and bang again. To bang “a few more times” do you wait 2 minutes in between each bang??

    • Reply
      Sarah Kieffer
      Monday, December 5, 2022 at 11:41 am

      Between 1 and 2 minutes, when they’ve puffed up again each time.

  • Reply
    AJ
    Monday, June 6, 2022 at 5:46 pm

    5 stars
    I’m at altitude so I added a few Tbsp water (to make up for the aridity) but made no other modifications for altitude. I added a lot of lemon zest to make them citrusy. Delicious!

  • Reply
    Jen
    Saturday, February 19, 2022 at 2:23 pm

    5 stars
    I just made these and while they taste delicious mine didn’t spread nearly as much as they’re supposed to. I didn’t change anything about the directions. Does anyone have any ideas or tips for what happened and how to fix it next time?

    • Reply
      Sarah Kieffer
      Sunday, February 20, 2022 at 8:25 am

      Hi Jen! That is a sign that your oven runs hot. When an oven is warmer than it says, the cookies set on the edges first, before they have a chance to spread.

  • Reply
    Sam
    Wednesday, December 22, 2021 at 3:10 pm

    5 stars
    Would it be possible to freeze the dough and then bake later? I’ve loved using this recipe in the past but would love insight into having it on hand.

  • Reply
    Lauren
    Sunday, August 8, 2021 at 10:21 am

    When I made the snickerdoodle version from your book they spread too thin and got too brown at the edges. Tried chilling dough, making 60 g balls, and baking at a slightly higher temp so they’d set more quickly. Edges still brown and middles are translucent. They taste great but don’t look great. I made the triple chocolate pan banging cookies and they turned out fantastic! Help! I’m an experienced home baker and have made about 20 recipes from the 100 Cookies book, all turned out perfect (except shortbread, my kitchen was too warm lol).

  • Reply
    Monica Biegel
    Wednesday, January 27, 2021 at 6:24 pm

    Can you tell me about the sugar cookies with the sprinkles? Did you mix them into the dough before you baked them? About how much did you use in the batter?

    • Reply
      Carolyn
      Tuesday, June 29, 2021 at 4:07 pm

      5 stars
      She shared this recipe on IG and mentioned using 3/4 cup of sprinkles :).

      • Reply
        Tina Garfinkel
        Thursday, October 7, 2021 at 1:44 pm

        Per IG post, mix in 1/2 cup after dough is formed, mixing to distribute evenly.

  • Reply
    Chelsey
    Monday, January 11, 2021 at 10:52 pm

    Yum! These are so good and mine turned out just like your pictures! So pleased. Thank you.

  • Reply
    Maria Fay
    Saturday, January 9, 2021 at 9:16 am

    Hi Sarah, can you tell me about the sugar cookies with the sprinkles? Did you mix them into the dough before you baked them? About how much did you use in the batter? I have rainbow jimmies and believe that is what you used….? If anyone else knows, I would appreciate the help. Thanks!

  • Reply
    Sindi
    Saturday, October 31, 2020 at 7:54 pm

    No yield..confusing does it make three 1/4 cup cookies?

    • Reply
      Chelsey
      Monday, January 11, 2021 at 10:54 pm

      It made ten 3 oz cookies for me.

  • Reply
    Nina
    Sunday, October 25, 2020 at 11:48 am

    Just made these this morning and they are very tasty! I made 16 cookies, but only baked six and put the rest in the freezer. I probably could’ve gotten 18 with slightly smaller cookies and if I did not eat a tiny bit of the dough (!). I did two pan-bangs, one at 8 minutes, and one at 12, and baked for a total of 15 minutes. I could see adding lemon zest to the sugar in the recipe and then mixing it with the butter for lemony sugar cookies, or adding cinnamon to the rolling sugar for a more snickerdoodle effect.

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

    how did they turned out?

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

    I have been amazed at your work. Quite fabulous.

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

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

  • Reply
    Nicole
    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
    Nathan
    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
    Madeleine
    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
    Pat
    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
      Sarah
      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
    Katrina
    Tuesday, August 11, 2020 at 9:24 am

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

  • Reply
    Susan
    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
      Erin
      Thursday, December 10, 2020 at 6:23 am

      Can you share how they turned out and how you substituted? TIA!

  • 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
    Saimah
    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
    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
      Molly
      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
      Ashley
      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
    patty
    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
    Nikki
    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..
    Best,
    Nikki
    https://www.pastrybynikki.com/post/berry-pink-gf-pancakes

4.79 from 46 votes (30 ratings without comment)

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