Milk Bar Confetti Cookies

close up cake batter confetti cookie on a plate

No ratings yet

These Milk Bar Confetti Cookies are a copycat of Christina Tosi’s famous recipe — crispy edges, chewy centers, birthday cake crumbs, and loads of rainbow sprinkles.

Prep Time20

Cook Time40

Total Time1

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Birthday Cake Crumb

1/4 cup granulated sugar (50 grams)
2 1/4 teaspoons light brown sugar (12.5 grams)
1/4 cup cake flour plus 2 tablespoons (45 grams)
1/4 teaspoon baking powder (1 gram)
1/4 teaspoon kosher salt (1 gram)
1 tablespoon rainbow sprinkles (10 grams)
2 tablespoons canola oil (20 grams)
1 1/2 teaspoons clear vanilla extract (6 grams)

Cookies

1 cup unsalted butter, softened (225 grams)
1 1/2 cups granulated sugar (300 grams)
1 tablespoon light corn syrup (25 grams)
2 large eggs
2 teaspoons clear vanilla extract (8 grams)
2 1/2 cups bread flour (400 grams)
2/3 cup milk powder (50 grams)
2 teaspoons cream of tartar (9 grams)
1 teaspoon baking soda (6 grams)
1 1/4 teaspoons kosher salt (5 grams)
1/4 cup rainbow sprinkles (40 grams)
birthday cake crumb

Instructions

To make the birthday cake crumb

Preheat oven to 300 F. Line a baking sheet with parchment paper or a silicone liner.
In a small bowl combine both sugars, the cake flour, baking powder, salt, and rainbow sprinkles. Mix with a fork until evenly combined. Mix in the oil and vanilla until the mixture starts to form small clumps and clusters. Stir in the sprinkles.
1/4 cup granulated sugar, 2 1/4 teaspoons light brown sugar, 1/4 cup cake flour, 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, 1 tablespoon rainbow sprinkles, 2 tablespoons canola oil, 1 1/2 teaspoons clear vanilla extract
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.
1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 1 tablespoon light corn syrup
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.
2 large eggs, 2 teaspoons clear vanilla extract
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.
2 1/2 cups bread flour, 2/3 cup milk powder, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 1/4 teaspoons kosher salt, 1/4 cup rainbow sprinkles
Scrape down the sides of the bowl, then add the birthday cake crumb and mix on low just until evenly distributed throughout the dough.
birthday cake crumb
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 350º 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.

Notes

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

Nutrition