These confetti cookies are a cause for celebration... say for a wedding, birthday, graduation, or perhaps the BIRTH OF THE NEW PRINCE OF CAMBRIDGE!
I admit, I have been completely overcome with royal baby fever. I know I know, all babies are precious and unique and AHHH Kate Middleton just gave birth and looks beautiful! Her hair! Her wedges! Polka dots! Am I obsessed? No no... AHHH royal baby's first princely duties are a-DOR-able!
All joking aside, these cookies are really perfect for any occasion. They're chewy, buttery sugar cookies dotted with colorful specks of sprinkles. Definitely perfect for adults and children (and babies) alike.
I actually made these to congratulate a coworker on his recent wedded bliss. Make them for someone in your life to let them know how precious and unique (and adorable) you think they are.
confetti cookies from Momofuku Milk Bar makes 15 to 20 cookies
- 16 tablespoons (2 sticks, 225g) butter, at room temperature
- 1½ (300g) sugar
- 2 tablespoons (50g) glucose
- 2 [large] eggs
- 2 teaspoons (8g) clear vanilla extract
- 2½ cups (400g) flour [King Arthur's bread flour]
- ⅔ cup (50g) milk powder
- 2 teaspoons (9g) cream of tartar
- 1 teaspoon (6g) baking soda
- 1¼ teaspoons (5g) kosher salt
- ¼ cup (40g) rainbow sprinkles
- ½ recipe Birthday Cake Crumb
(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 rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minutes. (Do not walk away from the machine during this step, or you will risk overmixing 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 a 2¾-ounce ice cream scoop (or a ⅓-cup measure), 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 350°F. (6) Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes (Mine were done at 13-14 minutes). The cookies puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). 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 freeze, they will keep for 1 month.
Birthday Cake Crumb makes for 275g (2¼ cups)
- ½ cup (100g) granulated sugar
- 1½ tablespoons (25g) light brown sugar, tightly packed
- ¾ cup (90g) cake flour
- ½ teaspoon (2g) baking powder
- ½ teaspoon (2g) kosher salt
- 2 tablespoons (20g) rainbow sprinkles
- ¼ cup (40g) grapeseed oil
- 1 tablespoon (12g) clear vanilla extract
(1) Heat the oven to 300°F. (2) Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted 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 cluster 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. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.