It’s been a while since I baked anything from Momofuku Milkbar cookbook. I still browse through the book every so often because the photos and recipes never fail to make me want to run into the kitchen and bake something! But then laziness sets in sometimes, especially after returning home from work. So I leave sticky tabs on recipes I want to make; I’ve lost count how many tabs I have in that cookbook!
So finally! I think I was subconsciously wanting to bake something fun-looking for a while now. Before I knew what was happening, I have in my pantry three packets of pretty pretty sprinkles. Suddenly I wanted to throw them into everything. Cupcakes (which I did with good plain old vanilla cupcakes!), swiss rolls covered with sprinkles, chocolate truffles rolled in sprinkles…
Then I remembered these confetti cookies.
I made some minor adjustments to the recipe and swapped the sugar to golden castor sugar, and also reduced it slightly so that it did not bake up too sweet. I made them slightly smaller than the original (which called for 1/3 cup dough per cookie) – it might be why my cookies didn’t puff and crackle as much.
Bake these cookies. They require a little more work as you need to make the birthday cake crumbs first, but they’re worth it. I think they’re perfect for the upcoming festive season. Give them out and share the joy 😀
Onward to sprinkle heaven!
Adapted from Momofuku's Milk bar Confetti Cookies
- 2 cups (225g) butter, room temperature
- 1 1/4 cup (260g) golden castor sugar
- 2 Tbsp (50g) glucose
- 2 eggs
- 2 tsp (8g) clear vanilla extract
- 2 1/2 cups (400g) flour
- 2/3 cup (50g) milk powder
- 2 tsp (9g) cream of tartar
- 1 tsp (6g) baking soda
- 1/2 tsp (2g) salt
- 1/4 cup (40g) rainbow sprinkles
- 1/2 recipe of Birthday Cake Crumb
- 60g granulated sugar
- 20g golden castor sugar
- 20g brown sugar
- 3/4 cup (90g) cake flour
- 1/2 tsp (2g) baking powder
- 1/2 tsp (2g) salt
- 2 Tbsp (20g) rainbow sprinkles
- 1/4 cup (40g) grapeseed oil (or any flavourless oil)
- 1 Tbsp (12g) clear vanilla extract
- *Use only half of the cake crumbs in your cookie
1. Preheat the oven to 150°C / 300°F.
2. In a bowl, mix together the sugars, flour, baking powder, salt and sprinkles well combined.
3. Add in the oil and vanilla, and continue mixing until it forms small clusters.
4. Spread the clusters on a baking sheet lined with parchment paper. Bake for about 20 minutes, breaking them up occasionally. When done, it'll still be slightly soft but will firm up as it cools.
5. Let the crumbs cool completely on a cooling rack, and set aside while you prepare the cookie dough! Any extra crumbs can be stored at room temperature up to a week, or up to a month in the fridge or freezer.
1. Beat together butter, sugar and glucose in a bowl of a standmixer with the paddle attachment on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl
2. Add the eggs and the vanilla, and continue to beat for about 7 to 8 minutes.
3. Reduce the mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and rainbow sprinkle. Mix until the dough comes together for about 1 minute. Be careful not to overmix the dough!
4. Add in the cake crumbs and continue to mix until they are just incorporated.
5. At this point, you need to chill the dough before baking (the cookbook states not bake the dough at room temperature - they won't bake properly!). You can either chill the dough in a cling wrap, or scoop the dough using a 1/3 cup scoop onto a baking sheet lined with baking paper and chill the entire pan.
6. Preheat the oven to 175°C / 350°F.
7. Arrange the chilled dough about 4 inches apart on the baking sheet. Bake for about 18 minutes; the cookies will puff, crackle and spread.
8. Remove from oven and leave to cool on wire rack.