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Confetti Cookies

March 27, 2019

I wanted to make a batch of cookies for some friends to celebrate their 50k trail running race.  They needed to be non-chocolate so that limited my options.  And since I’ve been working my way through the Milk Bar cook book I thought these looked like the perfect celebratory ones.

These require a little more work than the Corn Cookies since they have a crumb step you need to make first, but you can do that days in advanced.  This adds a nice burst of sugar crunch flavor to the cookies.

I wasn’t initially as impressed with them as I was expecting, but my runner friends loved them.  I joked that anything tastes good after 50k, but they admitted to eating some prior to and had the same love.

Difficulty: Easy
Prep Time: 1 hour
Chill Time: 1 hour
Cook Time: 20 min + 13-18 min
Total Time: 3 hours
Yield: 16
Taste: Good

BIRTHDAY CAKE CRUMB

INGREDIENTS
50 g granulated sugar  (1/4 cup)
12.5 g light brown sugar  (2 1/4 tsp tightly packed)
45 g cake flour  (6 tbs)
1 g baking powder  (1/4 tsp)
1 g kosher salt  (1/4 tsp)
10 g rainbow sprinkles  (1 tbs)
20 g grapeseed oil  (1/8 cup)
6 g clear vanilla extract  (1/2 tbs) – I used  regular vanilla

PROCEDURE

  1. Heat the oven to 300 deg F
  2. Combine the sugars, flour, baking powder, salt, and sprinkles in a bowl of a stand mixer fitted with 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 a glue to help the dry ingredients form small clusters; continue paddling until that happens.
  4. Spread the clusters on a sheet pan.  Bake for 20 minutes, breaking them up on occasion.  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 a recipe.  They can be stored in an airtight container for up to 1 week at room temp or 1 month in the fridge or freezer.

COOKIE DOUGH

INGREDIENTS
225 g butter, at room temperature (16 tbs = 2 sticks)
300 g sugar  (1 1/2 cups)
50 g glucose  (2 tbs)
2 eggs, at room temp
8 g clear vanilla extract  (2 tsp)  – I used  regular vanilla.  You just get a little darker cookie.
400 g flour  (2 1/2 cups)
50 g milk powder  (2/3 cup)
9 g cream of tartar  (2 tsp)
6 g baking soda  (1 tsp)
5 g kosher salt  (1 1/4 tsp)
40 g rainbow sprinkles  (1/4 cup)

PROCEDURE

  1. Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 minutes.  Scrape down the sides of the bowl, add the eggs one at a time mix until incorporated then add the second egg, then add 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 rainbow sprinkles.  Mix just until the dough comes together, no longer than 1 minute.  Do not over mix the dough.  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 ~1/4 cup measuring scoop portion out the dough onto a sheet pan.  Note, original recipe calls for 1/3 cup scoop, but I like them smaller.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.  Do not bake the cookies from room temperature.
  5. Heat oven to 350 deg F
  6. Arrange the chilled dough a minimum of 4 inches apart on sheet pan.  Note, do not use the chilled sheet pan to bake your cookies on; use a room temperature pan.
  7. Bake for 13-18 minutes depending on your cookie size used.  The cookies will puff, crackle, and spread.  When done they should be very lightly browned on the edges (golden brown on the bottom).  The centers will show just the beginning signs of color.  Cook for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
  8. Cool the cookies completely on the sheet pans.  At room temperature, the cookies will keep fresh for 5 days in an air tight container; in the freezer they will keep for 1 month.

Source: Momofuku Milk Bar, page 100

From → Dessert

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