Milk Bar Mondays – Confetti Cookies
The Milk Bar cookbook has quickly become my go-to baking cookbook. I have learned so much about baking already and I love these recipes. Who’s ready for some confetti?
When I was flipping through the book to decide on the recipe for my week, I couldn’t look away from the sprinkles. I think that everyone secretly loves boxed cake mix, Tosi admits to it in the book. I admit it too, shamelessly. My favorite (and hers) will forever be the Funfetti cake mix. I have long-loved to make cake mix cookies from a box of Funfetti mix but I had never figured out how to get the same flavor and texture from scratch. There are dozens of homemade Funfetti cupcakes out there but I’m a cookie girl. So these literally jumped off of the page at me.
The brilliance behind these cookies is the crumb. You might remember the pie crumb from the apple pie layer cake. So let me introduce you to my drug of choice, the birthday cake crumb. It’s like homemade Funfetti cake mix, no lie.
You all know that cookie dough is my weakness, too. And this dough is dreamy. It’s amazingly fluffy (you’ll see why in the recipe) and the flavors are so well-balanced. This book is the real deal. These cookies are the real deal.
And check out the other posts here:
Confetti Cookies Recipe
Yield: 20 large cookies
Cook Time: 18 minutes
Sprinkles. In Cookies. Need I say more?
for the confetti cookies:
2 sticks butter, room temperature
1 1/2 cups sugar
2 Tbs. glucose (or 1 Tbs. corn syrup; but only substitute in a pinch!)
2 tsp. clear vanilla extract
2 1/2 cups flour
2/3 cups milk powder
2 tsp. cream of tarter
1 tsp. baking soda
1 1/4 tsp. kosher salt
1/4 cup rainbow sprinkles
1/2 recipe of birthday cake crumb, recipe below (I used a heaping 1 cup)
for the birthday cake crumb:
1/2 cup sugar
1 1/2 Tbs. tightly packed brown sugar
3/4 cup cake flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 Tbs. rainbow sprinkles
1/4 cup grapeseed oil
1 Tbs. clear vanilla extract
for the crumb:
Heat oven to 300 degrees.
Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with a paddle attachment and mix on low until well-combined.
Add the oil and vanilla and mix to combine. The wet ingredients act as a glue to allow the dry ingredients to form clusters. Continue to mix until that happens.
Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes, breaking them up occasionally, as needed. Mine actually only took 18 minutes or so. Take them out of the oven before they harden; they should remain slightly moist to the touch. They will harden as they cool.
Let the crumbs cool completely before using or storing. Store in an airtight container for up to 1 week at room temperature or up to 1 month in the refrigerator or freezer.
for the cookies:
Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and vanilla and mix for 7-8 minutes. At the end of 7-8 minutes the mixture should very pale yellow and doubled in size. It should be very shiny, homogenous, fluffy and resemble a cloud. (See notes below.)
Reduce the mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles. Mix just until the dough comes together, not longer than 1 minute and don't walk away during this step, just to make sure that you don't overmix. Scrape down the sides of the bowl.
With the mixer on low speed, add the birthday cake crumbs and mix in for about 30 seconds, just until incorporated.
Scoop the dough onto a parchment- or Silpat-lined sheet pan using a 2 3/4 ounce ice cream scoop (mine is a #16), or use a 1/3 cup measuring cup. Flatten the cookies slightly and wrap the pan in plastic wrap. Refrigerate for at least one hour, I refrigerated mine overnight. Do not bake at room temperature. Tosi insists that the cookies will not bake properly.
Heat the oven to 350 degrees.
Arrange the chilled dough a minimum of 4 inches apart on a parchment- or Silpat-lined baking sheet. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes they should be very lightly browned on the edges. The centers will just slightly show a change in color. Leave the cookies in the oven for another minute or so if they seem doughy or the colors aren’t quite right. Mine were perfect at exactly 18 minutes; I rotated the pans once, halfway through cooking.
Cool the cookies completely on the sheet pans before transferring to store. At room temperature the cookies will keep for 5 days. They’ll keep for 1 month in the freezer.
The Milk Bar approach to cookies involves a 10 minute creaming process and after experiencing these cookies, I will use this technique for any cookie going forward. Here are some tips that Tosi shares:
- make sure the mixer bowl and paddle are room temperature
- use butter that is 65-70 degrees
- beat the butter and sugars together for 2-3 minutes to dissolve the sugar and add air pockets to the mixture; this process seals the bond between the butter and sugar
- use cold or room temperature eggs; room temperature eggs incorporate more quickly
- eggs help to strengthen and emulsify the mixture; she notes that eggs are the 'insurance' for the butter-sugar bond
- while baking, the butter sugar bond is what crisps up giving the outsides of the cookies that perfect texture; if creaming isn't done properly, unbound sugars can make a more dense and sandy cookie.
- This process is by-far worth the effort and extra attention
Recipe from Christina Tosi via Momofuku Milk Bar Cookbook