Momofuku Confetti Cookies
Aside from Birthday Cake, these cookies are the only other cookies that make me feel celebratory whenever I see them. I think it’s truly because the rainbow sprinkles reminds me of the confetti that is popped during any celebratory event and this past weekend is no exception. After studying for several months, I finally passed the PMP (Project Management Professional) exam!
To celebrate, I decided to make these Confetti Cookies which I recall seeing in Momofuku’s cookbook.
It did require a few additional steps such as making the birthday cake crumble first but that wasn’t difficult at all! In fact, the birthday cake crumble can also be used as nice garnish or topping for tiered cakes.
When baking the cookies, it is important to leave about 3-4 inches between each cookie to allow room for them to spread. The top of each cookie should also be slightly flattened to help with the spreading.
The cookie should turn out fairly pale so that you can still see the confetti show through. I made the mistake of baking the first batch too long so on my subsequent batch, I underbaked it a little and the color turned out just right. To find out how to make this, see recipe below.
Momofuku Confetti Cookies
Ingredients
Birthday Cake Crumble
- 1/4 cup granulated sugar
- 3/4 tbsp brown sugar
- 1/3 cup cake flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 tbsp rainbow sprinkles
- 1/8 cup vegetable oil
- 1/2 tbsp vanilla extract
Confetti Cookies
- 1 cup butter, softened (room temperature)
- 1 1/2 cups sugar
- 1 tbsp light corn syrup
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 2/3 cup milk powder
- 1 tsp baking soda
- 1 1/4 tsp kosher salt
- 1/4 cup rainbow sprinkles
Instructions
- 1. First, make the birthday cake crumble. Preheat oven to 300F. Combine birthday cake crumble dry ingredients in a bowl and whisk to combine. Then, slowly add the oil and vanilla extract and whisk until it forms a loose crumble and all ingredients are hydrated.
- 2. Pour the loose crumbles across a baking tray lined with silpat or parchment paper and spread evenly. Bake for 20 minutes, stirring occasionally to break up any large clumps. When done, set aside and allow to cool.
- 3. Turn off the oven for now.
- 4. In a stand mixer mixing bowl with a paddle attachment, cream softened butter, sugar, and glucose for 2-3 minutes on medium-high speed, scraping down the sides of the bowl occasionally to ensure everything is well incorporated.
- 5. Reduce the speed to low and add the eggs one at a time until it is well incorporated. Then, increase to high speed and mix for approximately 7 minutes. The end result should be a light fluffy white mixture.
- 6. Reduce the speed to low again and slowly add the dry ingredients (flour, milk powder, baking soda, salt, and sprinkles). Mix for 20 seconds or until ingredients are just combined (do not overmix!). Scrape down bowl occasionally as required.
- 7. Then, add the birthday cake crumble and mix for 20 seconds or until fully incorporated. Scoop the cookie batter onto a baking tray lined with silpat or parchment paper, leaving about 3-4 inches between each cookie. Press the top of cookies to flatten then a bit. Then cover with plastic wrap and chill in the fridge for at least 1 hour or overnight. These cookies will not bake well in room temperature.
- 8. Just before you’re ready to start baking these cookies, preheat the oven to 350F. Once preheated, bake the cookies for approximately 15 minutes or until the edges start to brown a bit and the cookies turn a pale yellow color. Cooking time may vary depending on your oven so keep your eyes on it so they don’t turn too brown.
- 9. Allow to chill for 15 minutes before digging in! Store in an airtight container.
