I have a special treat for you today. Tracey from Tracey’s Culinary Adventures is here to share some cookies with you! Tracey was one of the first bloggers I started following, and I actually get to meet her in May! I have always loved her variety of recipes as well as her gorgeous pictures, and am so excited she agreed to guest post today. Don’t miss some of her great recipes like Baked Quinoa Chicken Parmesan, Beer Battered Onion Rings, or New York Style Crumb Cake
Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I’m thrilled to be posting for Erin today. I was so excited for her when I heard she’d be going to Japan. I’m keeping my fingers crossed she’ll share lot of pictures and details from the trip when she returns 🙂
One of the things I most love about Erin’s blog is the variety of recipes she posts. From simple and healthy main courses to fun drinks and crave-worthy desserts, there’s literally something for everyone. Something we definitely have in common is a major sweet tooth, so today I thought it’d be fun to share one of my new favorite cookie recipes. Plus, it’s Friday and cookies are always a good way to start the weekend!
I have an obsession with all things cake batter-flavored. Whether it’s ice cream, pancakes, fudge, or one of the many other delicious creations floating around the interwebs, I can’t get enough! Many of these treats start with box caked mix, and while I have no problem using it from time to time, I like to bake completely from scratch whenever possible. That’s one of the many reasons these birthday cake confetti cookies caught my eye in the Momofuku Milk Bar by Christina Tosi cookbook. They promised funfetti cake flavor without any cake mix – I just had to see if it was possible!
This recipe is perhaps a little more involved than your typical cookie, but trust me, it’s worth it! You start by making a crumb, which is basically little crunchy birthday cake-flavored clusters. The crumb is incorporated in the cookie dough, which is also cake flavored, so you get a double dose of that funfetti goodness. As written, the recipe yields giant cookies with perfect crisp outer edges and chewy centers. It’s cookie perfection I tell you! And they deliver on their promise with plenty of cake batter flavor too.
Many thanks to Erin for inviting me to guest post today!
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (12.5 g) packed light brown sugar
- 1/4 cup plus 2 tablespoons (45 g) cake flour
- 1/4 teaspoon (1 g) baking powder
- 1/4 teaspoon (1 g) kosher salt
- 1 tablespoon (10 g) rainbow sprinkles
- 2 tablespoons (20 g) grapeseed or canola oil
- 1 1/2 teaspoons (6 g) clear vanilla extract
- 1 cup (2 sticks, 225 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 tablespoon (25 g) light corn syrup
- 2 large eggs
- 2 teaspoons (8 g) clear vanilla extract
- 2 1/2 cups (400 g) bread flour
- 2/3 cup (50 g) milk powder
- 2 teaspoons (9 g) cream of tartar
- 1 teaspoon (6 g) baking soda
- 1 1/4 teaspoons (5 g) kosher salt
- 1/4 cup (40 g) rainbow sprinkles
- birthday cake crumb
- To make the birthday cake crumb: Preheat oven to 300 F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the cake flour, baking powder, salt, and rainbow sprinkles. Beat on low speed until evenly combined. Mix in the oil and vanilla - beat on low speed until the mixture starts to form small clumps and clusters.
- Transfer the clusters to the prepared baking sheet. Bake for 20 minutes, stirring once or twice to break the clumps up. Allow the crumb to cool completely before proceeding.
- To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and corn syrup. Mix on medium speed for 2-3 minutes, or until well combined and fluffy. Add the eggs and vanilla and beat on medium speed for an additional 7-8 minutes, scraping down the sides of the bowl as necessary. With the mixer on low, add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles, beating just until they are evenly incorporated. Scrape down the sides of the bowl, then add the birthday cake crumb and mix on low just until evenly distributed throughout the dough.
- Using a 1/3-cup measure, scoop the dough onto a parchment-lined baking sheets (you can place them very close together for now). Press the tops of the balls of dough down to flatten slightly. Wrap the pan with plastic wrap and refrigerate for at least 1 hour (or up to 1 week). Do not skip the chilling period!
- When you're ready to bake the cookies, preheat oven to 350 F. Place the mounds of dough at least 4 inches apart on parchment-lined baking sheets. Bake for about 18-20 minutes, or until the edges are set and golden brown in color (the centers will look underdone). Transfer the baking sheets to wire racks and allow the cookies to cool for at least 10 minutes before removing them to the racks. Store in an airtight container for up to 5 days.
You can make the crumb up to 1 week ahead and store in an airtight container at room temperature. You want to use clear (imitation) vanilla extract in this recipe, not pure vanilla extract. Imitation more closely lends the cake batter flavor we're looking for. Recipe From Momofuku Milk Bar
Thanks Tracey for filling in today, I can’t wait to try these cookies!