New Years Eve and I have always had a bit of a love/hate relationship since living in NYC. There’s always a constant pressure to do something fabulous and more often than not I end up a bit disappointed. This year, I’ve decided to have a chill night with friends, playing poker and eating good food. The moment I saw the recipe for these cookies I knew they were perfect for the occasion. Especially after last year’s NYE where I somehow ended up in a private Times Square viewing area, 10 feet away from New Kids on The Block- covered in a stream of gold confetti. (True Story.)
This wonderful recipe comes from one of my new Christmas Presents: The Momofuku Milk Bar Cookbook. I am ashamed to say I’ve never actually been to the Milk Bar, but after reading all of the amazing recipes in the book I’m sure that I’ll be heading there soon. The book is full of whimsical and complex desserts that sound too good to not try. (Cereal Milk Ice Cream anyone?) Even the simple cookie recipes are more involved than some, but I think it would be a good New Years challenge to attempt some more difficult recipes! (I’m actually thinking of trying to bake my way through it- anyone interested in this?)
What makes these cookies unique is the use of a “crumb” integrated into the cookie dough. The “crumb” concept is used a lot in the book and I really like the idea. In this case- I made some Birthday Cake crumb and then mixed it into the dough. It really gave these cookies that cake batter/funetti taste that I love so much. Upon tasting these, I think there’s no better way to describe them than: Crispy on the outside, soft centers, taste like birthday cake. Perfect right??
*Note- the Momofuku recipe is written in both grams and cups/spoons. I didn’t bother with weighing everything, but I left that in if you choose to. Also- I know this recipe contains lots of steps, but trust me it’s worth it. These cookies are SO good.
- 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
- 1½ cups (300 grams) sugar
- 2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
- 2 eggs
- 2 teaspoons (8 grams) clear vanilla extract
- 2½ cups (400 grams) flour
- ⅔ cup (50 grams) milk powder (*really the star ingredient in these cookies!)
- 2 teaspoons (9 grams) cream of tartar
- 1 teaspoon (6 grams) baking soda
- 1¼ teaspoons (5 grams) kosher salt
- ¼ cup (40 grams) rainbow sprinkles
- ½ recipe Birthday Cake Crumb (recipe follows - I halved the recipe, but by all means make the whole thing- wouldn't it be great in some ice cream?)
- For the Confetti Cookies Combine the butter, sugar, and glucose (corn syrup) 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. ?(Don't skip this 10 minute creaming step- it is what makes their cookies so good! You want the mixture to get really fluffy, pillowy and pale.)
- 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 minute. (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. ??
- Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated. ??
- 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. ??
- Heat the oven to 350°F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. (Once again mine needed less- 14 minutes was the perfect time for mine. I'd keep checking on yours to find the sweet spot.)
- The cookies will 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.
- 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 freezer, they will keep for 1 month.
- ½ cup (100 grams) granulated sugar
- 1½ tablespoons (25 grams) light brown sugar, lightly packed
- ¾ cup (90 grams) cake flour
- ½ teaspoon (2 grams) baking powder
- ½ teaspoon (2 grams) kosher salt
- 2 tablespoons (20 grams) rainbow sprinkles
- ¼ cup (40 grams) grapeseed oil (or canola oil.)
- 1 tablespoon (12 grams) clear vanilla extract
- For the Birthday Cake Crumb: Heat the oven to 300°F.??
- 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.??
- 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.??
- Spread the clusters 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.??? (Mine needed WAY less time. They were done after 10/12 minutes. I'd set your timer for 12 and check on them. You don't want them to be browned.)
- 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.??
Recipe from: Momofuku Milk Bar by Christina Tosi
Lynnstubbe says
December 30, 2011 at 2:17 pmYum! I have a feeling all the steps will be worth it. I love birthday cake icecream, so I am going to serve these like an ice cream sandwich!
Shannon says
December 30, 2011 at 2:38 pmWow! That’s a lot of steps for a cookie, but they do look pretty awesome. I love cookies that are slightly crispy on the outside and soft on the inside. I’m definitely going to try these.
Kiri W. says
December 30, 2011 at 2:58 pmMy wife loves anything confetti, so she’d totally go for these :) They look like they are just the right amount chewy, too! :)
Erin says
December 30, 2011 at 3:22 pmSo those directions are a lot longer than I anticipated but they have to be worth it!
Erin says
December 30, 2011 at 4:26 pmYum! These look so pretty, and sound delicious! I might have to make these instead of cake for my birthday on Sunday!
Audra says
December 30, 2011 at 4:52 pmHappy Birthday! My little sister is a New Years baby too :)
Grubarazzi says
December 30, 2011 at 5:23 pmThese are amazing! Beautiful pictures. I have heard this book is a showstopper. Maybe I’ll get it to inspire some more baking in my house next year :)
Sandra's Easy Cooking says
December 30, 2011 at 10:32 pmGreat looking cookies..would be of course kids favorite!
Wishing you awesome New Year!!!!
Tiffany says
December 30, 2011 at 11:09 pmSUPER cool! I like the crumb concept! And PERFECT for New Years!
Sarah@SarahCupcake says
December 30, 2011 at 11:15 pmI have to buy the Momofuku Milk Bar cookbook. Wow, these look crazy good! Happy new year :)
Emilia says
December 31, 2011 at 12:10 amI got the momofuku milk bar cookbook for christmas as well, though I haven’t had time to make anything from it yet, unfortunately. These definitely look amazing, I’m going to have to get started baking straight away! Yum :)
Styleshewrote says
December 31, 2011 at 1:14 amThese look tasty and are so perfectly festive for NYE! Hope you have a healthy, happy, and prosperous 2012! xo style, she wrote
nicole {sweet peony} says
December 31, 2011 at 5:30 amoooh fun & pretty! i love these & totally have been wanting to check out that book. happy 2012 audra! xo
Curryandcomfort says
December 31, 2011 at 11:24 amVery festive and perfect for the occasion. :) Enjoy your celebration. Have a wonderful, happy and blessed New Year!! All the very best to you in 2012!!! ~ Ramona
Danielle DaVault says
December 31, 2011 at 4:23 pmI love these cookies. I am going to have to make them this weekend. I would love to follow if you decided to bake your way through the book. Thanks so much for the awesome ideas. Love your blog!!!
Valerie Brunmeier says
December 31, 2011 at 5:13 pmI love the vintage look of these cookies. They just look like something I would have had when I was a kid. Have a wonderful New Year’s Eve and a happy new year!!!
Jane says
December 31, 2011 at 6:34 pmWhy was the milk powder the ‘star’? Thanks, Jane.
Audra says
December 31, 2011 at 9:40 pmThe milk powder creates a malty, rich, delicious flavor! Hard to describe- but its an ingredient found in many of their recipes and it’s worth trying!
BethT says
December 31, 2011 at 10:01 pmI just got the Milk Bar Cookbook, as well, and I am in LOVE. I tried the Chocolate Chocolate Cookie recipe last night….heaven!
Adele Forbes says
January 1, 2012 at 1:18 pmYum and Yum and Yum and Yum!
Lynnstubbe says
January 4, 2012 at 10:20 pmLove these with ice cream. They are good. I usually prefer a soft cookie, but these had such a good balance of crisp and chewy. yum!
Maggie Cooks says
January 4, 2012 at 10:57 pmThis cookies look like something my little cousins would like! :) Great post! :D
Ally says
January 5, 2012 at 12:20 amOh my word. Brilliant & delicious sounding recipe! Loving all the colors!
xo
http://www.allykayler.blogspot.com
Audra says
January 5, 2012 at 4:18 amI love the Ice Cream Sandwich idea. I have to try that soon. Glad you liked them Lynn!
Lacy says
January 5, 2012 at 7:42 pmI agree! It’s always tough to decide what to do in NYC, one year I ended up at a Tommy Hilfiger launch party. Seriously, no idea! These cookies are gorgeous & absolutely perfect for the occasion. I’m definitely trying these out (even though NYE has passed!).
Janeenus says
January 9, 2012 at 12:49 amI baked these cookies today and they came out fantastic! I used almond extract since I don’t have clear vanilla and I was very pleased! The extra crumb mixture will go great over froyo!
Ally says
February 3, 2012 at 1:26 amIt it alright to use regular salt instead of kosher? Or does the kosher add something to the recipe?
Audra says
February 3, 2012 at 1:29 amHey Ally! Yes- regular salt is fine! Enjoy!
Ally says
February 3, 2012 at 1:48 amThank you so much Audra! Love your blog! :)
The6cranes says
February 17, 2012 at 9:13 pmOK so I see many recipes that say to use the paddle attachment on your stand mixer; however I dont have a stand mixer. Does it matter if i just use the standard beaters on the electric mixer. I do have beaters that are suggested for cookies but I dont have a paddle attachment.
Audra says
February 17, 2012 at 9:24 pmSecret- I don’t have a stand mixer yet either. (hoping to get one a a wedding present!) I copied the recipe directly from the cookbook, but I think a hand mixer worked just fine! :)
Laura Dembowski says
April 22, 2012 at 3:43 pmI too love these cookies. I made them from the cookbook recently, but found that even in 14 minutes, they were way too brown on the bottom. I’m going to try baking them at a lower temperature and see what happens. Great post!
Dee says
May 24, 2012 at 3:59 amDid you half the recipe in the post? or is that the whole recipe, and we are supposed to only use half of the ingredients in the list posted if we wanted to only make a half recipe? if that even makes sense lol
Audra says
May 24, 2012 at 4:03 amDee, the recipe posted is the full recipe! Hope that helps :)