Monday, March 12, 2012

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.

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And check out the other posts here:

Audra of The Baker Chick
Jacqueline of The Dusty Baker
Krissy of Krissy’s Creations
Meagan of Scarletta Bakes
Nicole of Sweet Peony Blog

PrintPrint Recipe

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 eggs
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.

Cassie's Notes:
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


62 Responses to “Milk Bar Mondays – Confetti Cookies”

  1. #
    Kathryn — March 12, 2012 @ 5:49 am

    Amazing! These cookies look just perfect and crisp and chewy and delicious!

  2. #
    Tina@flourtrader — March 12, 2012 @ 6:11 am

    Nice to see the Milk Bar Mondays back. I was wondering if something happened to the group. This does look like a delicious cookie and one that is a little bit easier than most of the recipes the group has posted in the past.
    Festive cookies are right, perfect for a party! Also, sprinkles have a way of bringing a smile to anyone’s face. Delicious looking photos. Happy Monday!

  3. #
    Julie @ Table for Two — March 12, 2012 @ 6:11 am

    I can tell you that I’m sure these cookies are to die for. The NYT cookies take extra TLC and since these do the same with the extra processes, I’m positive that these are amazing. They just LOOK so fluffy and soft and chewy and good. When I saw it on your IG, I couldn’t wait for the recipe!

  4. #
    Aimee @ ShugarySweets — March 12, 2012 @ 6:51 am

    Love that you made these from scratch! Pinned!!

  5. #
    Jen at The Three Little Piglets — March 12, 2012 @ 7:51 am

    I’m always game for any good excuse to eat sprinkles!!

  6. #
    Sommer@ASpicyPerspective — March 12, 2012 @ 8:05 am

    Love the title “Milk Bar Mondays.” 🙂

    These cookies would make just about anyone feel young again, I’ll take two!

  7. #
    Cookbook Queen — March 12, 2012 @ 8:25 am

    That’s it–I NEED that cookbook!! These look so so fun.

  8. #
    Jacqueline Raposo — March 12, 2012 @ 8:30 am

    Yup, these cookies look quite perfect! I think were I to adapt them again I’d cut the paddle time so that they have a bit more chew – these look delectable! Stellar pick!

  9. #
    Alyssa — March 12, 2012 @ 8:35 am

    Those are so cute and your photos are beautiful!

  10. #
    Bobbie {the vegan crew} — March 12, 2012 @ 8:48 am

    Love it. Sprinkles make everything so fun 🙂

  11. #
    BigFatBaker — March 12, 2012 @ 8:58 am

    I am so sorry I couldn’t participate this time! I am totally addicted to funfetti as well.. I will have to make these asap anyways! Great pick for another wonderful edition of MBM!

  12. #
    Gina @ Running to the Kitchen — March 12, 2012 @ 9:10 am

    Oh, wow. These look worth every little extra step of that 10 minute creaming process. I’ve been curious about this book for awhile, but after seeing these, I’m kind of scared of the damage I might do if I had it in my hands!

  13. #
    Bev Weidner — March 12, 2012 @ 9:11 am

    Vedy preetttyyy!

  14. #
    Katie — March 12, 2012 @ 9:21 am

    Oh wow these look and sound amazing. I must make these ASAP!

  15. #
    Audra@The-Baker-Chick — March 12, 2012 @ 9:40 am

    Ooh I just LOVE how yours turned out Cassie. The crinkly-chewy-crisp texture looks perfect. I’m glad you all liked this one- it’s a favorite!

  16. #
    DessertForTwo — March 12, 2012 @ 10:10 am

    My drug of choice is birthday cake crumbs, too!
    I’m thinking I need this cookbook. I’ve been resisting, but every Monday, y’all tempt me!


  17. #
    Melissa // thefauxmartha — March 12, 2012 @ 10:28 am

    Sprinkles? In big fat cookies? Oh my word, I’m in love!

  18. #
    Nicole {Sweet Peony} — March 12, 2012 @ 10:59 am

    I cannot even tell you how happy I am that you picked these cookies! They are sooooooooo good!!!!! Like amazing! The crumb is fantastic & I just love anything with sprinkles! 🙂 Seriously, they taste like funfetti cake mix in a cookie… yay! I love your photos too! Thanks for picking such a winner, Cassie!

  19. #
    Sally @ sallys baking addiction — March 12, 2012 @ 11:04 am

    these look amazing!! funfetti cake batter is my weakness. and cookie dough is another weakness. Putting them together should be sinful! your cookies look great. love the sprinkles, too.

  20. #
    Rachel @ Baked by Rachel — March 12, 2012 @ 11:05 am

    I just played with sprinkles today! Totally in love with these cookies! 🙂

  21. #
    amy @ fearless homemaker — March 12, 2012 @ 11:39 am

    these look wonderful, cassie! i’m a sucker for anything with sprinkles, too. =)

  22. #
    Lauren at Keep It Sweet — March 12, 2012 @ 12:54 pm

    No wonder this is the recipe you chose, they sound amazing!

  23. #
    Tracey — March 12, 2012 @ 1:25 pm

    I am obsessed with sprinkles so of course I love these! I need to check this book out asap.

  24. #
    Baking Serendipity — March 12, 2012 @ 1:33 pm

    Honestly, I’m a total sucker for all things sprinkled. I love the bright colors and a funfetti cookie when I’m used to seeing cakes 🙂 Perfect for Monday smiles.

  25. #
    Katrina {In Katrina's Kitchen. } — March 12, 2012 @ 2:05 pm

    This is so good that it makes me hurt. Wow!

  26. #
    Elizabeth — March 12, 2012 @ 2:07 pm

    These look SO moist and delicious!

  27. #
    Erin @ Dinners, Dishes, and Desserts — March 12, 2012 @ 3:11 pm

    These look delicious! Love the hints of color too!

  28. #
    Jackie @ Domestic Fits — March 12, 2012 @ 3:16 pm

    My little sister had a Funfetti wedding cake! She’ll love this post, I’m gonna pass it along to her 🙂

  29. #
    Anna @ the shady pine — March 12, 2012 @ 3:24 pm

    How utterly pretty and love the name confetti cookies too!

  30. #
    Averie @ Averie Cooks — March 12, 2012 @ 3:39 pm

    You girls and your Milk Bar Monday’s have me tempted, every time!

  31. #
    Cuisinart TOB-40 — March 12, 2012 @ 4:00 pm

    These cookies look quite perfect. I love the bright colors and a funfetti cookie.

  32. #
    Jennifer | Mother Thyme — March 12, 2012 @ 4:45 pm

    These cookies look so good! Cookie dough is my weakness too. I love the addition birthday cake crumb, brilliant! 🙂

  33. #
    Julia — March 12, 2012 @ 4:57 pm

    So stinken cute!!!! I can’t wait til my daughter is older enough to bake with me, because she is going to love baking cookies like this!

  34. #
    Meagan @ Scarletta Bakes — March 12, 2012 @ 4:59 pm

    Love, LOVE these, Cassie! Weren’t they so fun to make? And I agree that the crumb is where it’s at. Yay for rainbow sprinkles and birthday cake crumb!! 🙂

  35. #
    Ramona — March 12, 2012 @ 7:13 pm

    Sprinkles make the world more fun!! These cookies look awesome. 🙂

  36. #
    Liz — March 12, 2012 @ 7:36 pm

    Oh, these look fabulous, Cassie! I’m trying to stop myself from going right to Amazon to buy this cookbook…I have no self control!!!

  37. #
    Caroline @ chocolate & carrots — March 12, 2012 @ 7:38 pm

    Anything confetti is right up my alley! These look ah-mazing!!! I need like 5…right now. #newpregnancycraving

  38. #
    Stephanie @ Eat. Drink. Love. — March 12, 2012 @ 9:09 pm

    These are so fun and I bet they are so yummy too! I think I need this cookbook!

  39. #
    Russell at Chasing Delicious — March 12, 2012 @ 9:49 pm

    These cookies are cute! I love all things confetti.

  40. #
    Anna — March 12, 2012 @ 10:20 pm

    I love cookies and I love sprinkles! Great tips too – I love the difference a serious creaming makes 🙂

  41. #
    Reem | Simply Reem — March 12, 2012 @ 10:29 pm

    I can eat cookies at anytime…
    Sprinkles…. Perfect!!!

  42. #
    Deborah — March 13, 2012 @ 12:03 am

    I love sprinkles, so I really love these!!

  43. #
    Barbara @ Barbara Bakes — March 13, 2012 @ 7:55 am

    So much more fun with sprinkles!

  44. #
    Erin — March 13, 2012 @ 10:15 am

    I am always ready for some confetti, love these!

  45. #
    Kelly Senyei — March 13, 2012 @ 3:13 pm

    Holy guacamole … It’s 4 o’clock and I’m hitting that afternoon sugar low. Must. Have. These. Cookies. Love them!

  46. #
    Autumn@Good Eats Girl — March 13, 2012 @ 8:50 pm

    These look amazing! I need to make them! My kiddos would love them!

  47. #
    Shannon — March 13, 2012 @ 9:37 pm

    Cassie these look awesome! I just bought the milk bar cookbook so can’t wait to try them out for myself!

  48. #
    Jen @ pretty plate — March 14, 2012 @ 10:35 am

    Oh man these look so, so good! I need to try these! I am a sucker for anything sprinkles.

    : ))

  49. #
    Ally — March 14, 2012 @ 1:29 pm

    Loving how fluffy & delicious these look!

  50. #
    Mercedes@Satisfy My Sweet Tooth — March 15, 2012 @ 2:28 pm

    Anything with sprinkles is an automatic love of mine! And I am so intrigued by the “crumb”! Sounds amazing!

  51. #
    The Blissful Baker — March 20, 2012 @ 10:32 am

    These look divine!!! I can’t wait to try them! I love anything with sprinkles…SO FUN! Thanks for the recipe!

  52. #
    sally @ sallys baking addiction — July 16, 2012 @ 5:36 am

    Cassie, I am so tempted to try this creaming method next time. Tosi’s technique is very interesting! My creamed butter/sugar/egg is never twice the size of its non-creamed counterpart. I’m intrigued. I’ll have to try this next time. Thanks for linking back to this creaming method in your chocolate chocolate cookies post from today – I would have missed it!

  53. #
    Mirella Blache — April 22, 2013 @ 3:37 pm

    Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.’

    Bye for now


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