Confetti Cookies


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. 


Birthday Cake Crumb


  • 1/2 cup 100 grams granulated sugar
  • 1 1/2 tablespoons 25 grams light brown sugar, lightly packed
  • 3/4 cup 90 grams cake flour
  • 1/2 teaspoon 2 grams baking powder
  • 1/2 teaspoon 2 grams kosher salt
  • 2 tablespoons 20 grams rainbow sprinkles
  • 1/4 cup 40 grams grapeseed oil (or canola oil.)
  • 1 tablespoon 12 grams clear vanilla extract


  1. For the Birthday Cake Crumb: 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 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.)
  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.??
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe from: Momofuku Milk Bar by Christina Tosi


  1. Yum! 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!

  2. Wow! 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.

  3. My wife loves anything confetti, so she’d totally go for these :) They look like they are just the right amount chewy, too! :)

  4. Yum! These look so pretty, and sound delicious! I might have to make these instead of cake for my birthday on Sunday!

  5. These 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 :)

  6. I have to buy the Momofuku Milk Bar cookbook. Wow, these look crazy good! Happy new year :)

  7. I 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 :)

  8. These look tasty and are so perfectly festive for NYE! Hope you have a healthy, happy, and prosperous 2012! xo style, she wrote

  9. Very 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

  10. I 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!!!

  11. I 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!!!

  12. The 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!

  13. I just got the Milk Bar Cookbook, as well, and I am in LOVE. I tried the Chocolate Chocolate Cookie recipe last night….heaven!

  14. Love 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!

  15. I 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!).

  16. I 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!

  17. It it alright to use regular salt instead of kosher? Or does the kosher add something to the recipe?

  18. OK 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.

  19. Secret- 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! :)

  20. I 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!

  21. Did 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

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