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Replicating Favorites: Momofuku Confetti Cookies

July 20, 2012

It seems that lately I have been on a roll, working my way through the Momofuku Milk Bar book (do I sense a project brewing?).  And this week, I bring you the Momofuku confetti cookies.  Many of us know the sugar cookie and a confetti cupcake/cake intimately well and this confetti cookie is just a perfect combination of what is great about both.  A little crunchy with a soft chewy center, these are just as delicious as they are fun to look at with little pieces of rainbow sprinkles scattered throughout.  A bite will invoke childhood memories and bring a smile to your face, whether enjoyed on their own or as a gigantic ice cream sandwich.

So how did we get here?  The process is actually fairly simple but does include a few items that must not be substituted such as the clear vanilla.  This can be easily found on Amazon.com.  Now that we have all the ingredients, the cookie making process will start and similar to the chocolate chocolate cookies, this includes a crumb.  The birthday cake crumb is a mixture of sugar, flour, rainbow sprinkles and oil.  The cookie recipe calls for only half a batch but no worries, these are addicting all on its own.  The other half will disappear quickly whether eaten by the handful or sprinkled on top of sundaes.

Milk Bar’s cookie dough recipe really stresses creaming the butter and sugar properly.  Another 7-8 minutes on medium-high after adding the eggs is needed to get the dough to just the right texture and fully incorporate the sugar into the butter.  This is one incidence that I am glad that I own a stand mixer.

Again, at least an hour or overnight of chilling in the fridge before 18 minutes in the oven and they are ready to be consumed!

Homemade ice cream sandwich anyone?

Recipe courtesy of “Momofuku Milk Bar” by Christina Tosi/Random House, 2011

Momofuku Confetti Cookies

Makes about 10-15 cookies

  • 225 grams butter, room temperature (16 tablespoons)
  • 300 grams sugar (1 1/2 cups)
  • 50 grams glucose (25 grams or 1 tablespoon of corn syrup)
  • 2 eggs
  • 8 grams clear vanilla (2 teaspoon <–very important!)
  • 400 grams flour (2 1/2 cups)
  • 50 grams milk powder (2/3 cup)
  • 9 grams cream of tartar (2 teaspoons)
  • 6 grams baking soda (1 teaspoon)
  • 5 grams kosher salt (1 1/4 teaspoons)
  • 40 grams rainbow sprinkles (1/4 cups)
  • 1/2 recipe Birthday cake crumb (recipe follows)
  1. Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.  Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt and the rainbow sprinkles.  Mix just until the dough comes together, no longer than 1 minute.  (Do not overmix!)  Scrape down the sides of the bowl with a spatula.
  3. Still on low speed, add the birthday cake crumbs and mix in for 30 seconds – just until they are incorporated.
  4. Using a 2 3/4 ounce ice cream scoop, portion out the dough onto a parchment-lined sheet pan.  Pat the tops of the cookie dough domes flat.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week.  Do not bake your cookies from room temperature – they will not bake properly.
  5. Heat the oven to 350F.
  6. Arrange the chilled dough a minimum of 4 inches apart on parchment-or Silpat-lined sheet pans.  Bake for 18 minutes.  The cookies will puff, crackle, and spread.  After 18 minutes, they should be still very lightly browned on the edges.  The centers will show just the beginning signs of color.  Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.  At room temp, the cookies will keep fresh for 5 days; in the freezer they will keep for 1 month.

Birthday Cake Crumb

Makes about 275 grams (2 1/4 cups)

  • 100 grams granulated sugar (1/2 cup)
  • 25 grams light brown sugar (1 1/2 tablespoons tightly packed)
  • 90 grams cake flour (3/4 cup)
  • 2 grams baking powder (1/2 teaspoon)
  • 2 grams kosher salt (1/2 teaspoon)
  • 20 grams rainbow sprinkles (2 tablespoons)
  • 40 grams grapeseed oil (1/4 cup)
  • 12 grams clear vanilla extract (1 tablespoon)
  1. Heat the oven to 300F.
  2. Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer with the paddle attachment and mix on low speed until well combined.
  3. Add the oil and vanilla and paddle again to distribute.  The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  4. Spread the clusters on a parchment- or Silpat-lined sheet pan.  Bake for 20 minutes, breaking them up occasionally.  The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  5. Let the crumbs cool completely before using in a recipe or scarfing by the handful.  Store in an airtight container, the crumbs will keep fresh for 1 week at room temperature or1 month in the fridge or freezer.

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