These pan-banging sugar cookies with white chocolate are one of those desserts that you crave for not only the sweet, buttery flavor, but also for the texture that contrasts a chewy center with thin and crispy edges!
Dipping and drizzling these sugar cookies in melted white chocolate and sprinkling them with flaky salt adds a salty/sweet combination that is simply irresistible.
Recipe used for the pan-banging sugar cookies:
Sarah Kieffer has created some of my absolute favorite cookie recipes, and this recipe for pan-banging sugar cookies is at the top of the list.
She provides this along with many other recipes on her blog, and also is her cookbook, 100 Cookies. I received this cookbook for Christmas and have loved looking at all of the beautiful images of the cookies almost as much as trying out the recipes inside.
What is unique about pan-banging cookies?
At some point, I truly believe everyone should try a pan-banging cookie as the texture is unlike anything else.
This cookie baking method is quite unusual, as it involves repeatedly opening the oven and banging the pan down (as the name suggests) to flatten the cookies and create those gorgeous, buttery and crispy edges.
This method ensures you always end up with a cookie that is soft and chewy in the center, and never dry or cakey.
Tips for making pan-banging cookies:
- Dough Size: This particular recipe advises you to make 3 oz balls. I did this for my first batch and found the cookies to be huge! Way too big to fit in my cookie tins to give away.
- If you want cookies that are a large but reasonable size, I recommend making them into 2 oz balls. This is what you see pictured, and they are still quite big!
- The pan-banging: I find that tapping the pan isn’t enough force to create the ripples. I take the pan and really give it a good whack against the oven rack.
- Foil: Make sure you are using the dull side of the foil! This ensures the dough won’t stick to it.
- Flaky Salt: This step is considered optional however I highly advise you to add it! The way it contrasts with the sweetness of the white chocolate dipped cookie is a dangerously delicious pairing.
- If you haven’t added flaky salt to your desserts before, it’s a game changer! I especially love it on chocolate chip cookies.
- Where to find flaky salt: I use Maldon Sea Salt Flakes and pick them up at my local grocery store.
How to make the pan-banging sugar cookies white chocolate dipped and funfetti style for Valentine’s Day:
Funfetti style directions:
Let’s make the cookies colorful!
- Fold 1/2 cup of your favorite colored jimmies gently into the dough as the very last step in the process before rolling them into balls.
- I used a multicolored mixture of pink, red, white, and gold. I had a little less than the recommended 1/2 cup of sprinkles on hand, and they still turned out colorful!
How to dip and decorate the festively colored sugar cookies:
Ingredients and tools needed:
- Baked and cooled pan-banging sugar cookies
- White chocolate
- Heart sprinkles
- Wax or parchment paper
- A ziplock bag or piping bag
Directions:
- Allow the cookies to fully cool.
- Melt your white chocolate.
- I used Ghirardellhi white chocolate melting wafers as they are so easy, but you can use any chocolate or candy melts you like!
- Dip one side of the cookie into the melted chocolate and place the dipped cookie onto a sheet of parchment or wax paper to harden.
- Once the white chocolate dipped portion has dried, drizzle this edge with more white chocolate.
- Pour the melted white chocolate into a ziplock bag, cut off a very small edge of the bag, and drizzle.
- Before the chocolate hardens, delicately place a heart shaped sprinkle at the top edge of the drizzle.
- Allow the chocolate to fully dry and – enjoy!
Notes about the pan-banging sugar cookies:
Refrigerate the cookies: These cookies are absolutely fantastic cold! There’s something about the crunch of the firm white chocolate paired with the chewy center that is absolutely amazing.
Freeze the cookies: I had a few leftover cookies that I wanted to tuck away for myself so I decided to pop them in the freezer. I wrapped them tightly in saran wrap and placed them in an air tight container and they tasted just as good as new months later!
If you are a die-hard cookie lover, please add these pan-banging sugar cookies with white chocolate to your list of must-bake items. Between the crispy, buttery edges that contrast with an ever-so-chewy center, these cookies take the standard sugar cookie we all know and love and give it an elevated twist!
An element of salt, the sweetness of the chocolate, and the soft and crispy texture play create a sugar cookie that is unlike anything you’ve ever had. Even better, it can be festively decorated and adapted to any holiday!
Pin for later!
If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
