Are you looking for a party in a cookie? This is it. Every party starts with sprinkles, and this cookie is full of them.
The recipe comes from Momofuku Milk Bar, which is one big party in itself. It’s loaded with cookies, cakes, and ice cream that not only make me want to bake them myself, but also visit the bakery in person one day.
This cookie starts out with a birthday cake crumb that tastes like bits of shortbread mixed with sprinkles. Since the cookie recipe only uses half the crumb mixture, you may be tempted to only make half the recipe. I would advise against that because you’ll want extra for sprinkling over ice cream or just popping into your mouth.
Enjoy the party!
Makes 15-20 cookies
For the crumb:
1/2 cup sugar
1 1/2 tablespoons brown sugar
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons rainbow sprinkles
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
for the confetti cookies:
2 sticks butter, room temperature
1 1/2 cups sugar
2 tablespoons corn syrup
2 eggs, room temperature
2 teaspoons pure vanilla extract
2 1/2 cups flour
2/3 cup milk powder
2 teaspoons cream of tartar
1/2 teaspoon baking soda*
1 teaspoon kosher salt
1/4 cup rainbow sprinkles
1/2 recipe of birthday cake crumb, recipe below (one heaping cup)
For the crumb:
Heat oven to 300 degrees.
Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with a paddle attachment and mix on low until well-combined.
Add the oil and vanilla and mix to combine. Mix on medium low-speed until the mixture forms small to medium clumps.
Spread the clumps on a parchment-lined sheet pan and bake for 20 minutes, breaking them up occasionally. Take them out of the oven before they harden. They should remain slightly moist to the touch. They will harden as they cool.
Let the crumbs cool completely before using or storing. They will keep in an airtight container for up to one week in the refrigerator or one month in the freezer.
For the cookies:
In a large mixing bowl, combine the flour, milk powder, cream of tartar, baking soda, salt and sprinkles. Set aside
Combine the butter, sugar and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and vanilla and mix for 7-8 minutes. Do not skip this step. It will take this long for the mixture to become very pale yellow and double in size. If the mixture becomes at all soupy, stick the bowl in the fridge for five minutes and resume.
Add the dry ingredients in three additions, mixing until just combined in each addition. Do not over mix. With the mixer on low speed, add the birthday cake crumbs and mix in for about 30 seconds, just until incorporated.
Scoop the dough onto a parchment-lined sheet pan using a 2 3/4 ounce ice cream scoop (1/3 cup). Flatten the cookies slightly and wrap the pan in plastic wrap. Refrigerate for at least one hour or even overnight. Do not bake at room temperature.
Heat the oven to 350 degrees.
Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined baking sheet. Bake for 14-15 minutes. The cookies will puff, crackle, and spread. When done, they should be very lightly browned on the edges. The centers will just slightly show a change in color. Leave the cookies in the oven for another minute or so if they seem doughy or the colors aren’t quite right.
Cool the cookies completely on the sheet pans.
*The original recipe calls for one full teaspoon baking soda, but I’m baking at high-altitude. I knew that amount would produce a pan of extra thin cookies that would spread together and make me very unhappy. Using just 1/2 teaspoon worked perfectly.
Recipe slightly adapted from Momofuku Milk Bar