Why hello there, confetti.
Remember that glorious confetti cake that I made myself for my birthday? This, my friends, is that very same cake.
Well, in cookie form.
They taste a lot like sugar cookies, but with confetti cake crumbs inside. If you like sugar cookies, you will LOVE these confetti cookies.
Love.
See that soft, chewy center and all those colorful sprinkles? How can you resist?
If you’re lucky enough to live in NYC, you can enjoy these in person at the infamous Momofuku Milk Bar. If, like me, you are not so lucky, you will have to make them yourself.
Momofuku Confetti Cookies
For the crumb:
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½ cup granulated sugar
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1 ½ Tablespoons brown sugar, tightly packed
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¾ cup cake flour
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½ teaspoon baking powder
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½ teaspoon kosher salt
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2 Tablespoons rainbow sprinkles
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¼ cup grapeseed oil
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1 Tablespoon vanilla extract
For the cookies:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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1 Tablespoon light corn syrup
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2 large eggs
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2 teaspoons vanilla extract
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2 ½ cups all-purpose flour
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⅔ cup powdered milk
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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1 ¼ teaspoons kosher salt
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¼ cup rainbow sprinkles
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1 generous cup cake crumb
Make the crumb:
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Heat oven to 300ºF
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In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugars, flour, baking powder, salt,and sprinkles. Mix on low speed until combined. Stream in the oil and vanilla and continue mixing until well-combined.
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Spread crumbs onto a parchment-lined baking sheet and bake for 20 minutes, stirring occasionally. The crumbs should be slightly moist to the touch; they will dry and harden as they cool.
* Crumbs can be made up to 1 week before the cookies
Make the Cookies
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the sugars and corn syrup and cream on medium-high for 2 minutes. Scrape down the sides and bottom of the bowl and add the eggs ,one at a time, beating for a few seconds after each to combine. Scrape down the bowl again and add the vanilla, beat again on medium-high speed for 7 minutes. The mixture will be amazingly fluffy.
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In a medium bowl, mix together the flour, milk powder, cream of tartar, baking soda, salt and rainbow sprinkles. Once your butter and sugars are completely creamed, add the flour mixture in two additions and mix on low speed for 1 minute, just to combine. Scrape down the sides of the bowl with a spatula. Add the cooled cake crumb and mix on low for about 30 seconds, just to combine.
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Portion out the dough into desired scoops onto a parchment-lined sheet pan. A small cookie scoop will yield a 3-inch cookie, a ¼ cup portion will yield a giant cookie (see the cornflake cookies for more description). Press the tops of the cookie dough domes flat. Wrap the pan with plastic wrap and place in the freezer to chill for at least 1 hour, or up to 1 month. Once frozen, you can transfer them to a freezer-safe plastic bag for storage.
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When ready to bake, heat oven to 375ºF
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Arrange the chilled dough on parchment-lined pan, leaving room for cookie spread. If using ¼ cup scoops, no more than 4 cookies per sheet, up to 8 if using the small-sized cookie scoop.
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Bake cookies for 10 minutes (small scoop) to 15 minutes (large scoop). They should be lightly browned around the edges. I left mine slightly underbaked so they were softer and more cake-like (since this is a “confetti cake” cookie)
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Let cookies cool on the baking sheet before transferring to a cooling rack to finish cooling completely.
[ Adapted from the Momofuku Milk Bar Cookbook ]
