I have had this cookbook for far too long to just be making something from it now! It is the most creative baking cookbook I have ever come across, and also filled with the most time-consuming recipes. I’ve been putting off conquering anything out of here because of the fact that most of the recipes require multiple steps and equipment or ingredients (or both actually) that are hard to find or not in the average baker’s kitchen. So in short, this book is an investment. However, I think it will be worth it. Every recipe has a certain “WOW” factor, and I can’t wait to try more!
I made these cookies for a charity bake sale benefiting Cal’s All Star Angel Foundation. This charity grants wishes and provides financial assistance to kids with cancer. If you would like to donate or stay up to date with events and learn how you can help too, make sure you like their Facebook page! These are the perfect cookies for kids because of the festive, fun appearance!
Milk Bar Confetti Cookies, from the Momofuku Milk Bar Cookbook
makes about 2 dozen cookies
2 sticks butter, room temperature
1 1/2 cups sugar
2 T glucose (or 1 T corn syrup)
2 tsp clear vanilla extract
2 1/2 cups flour
2/3 cups milk powder
2 tsp cream of tarter
1 tsp baking soda
1 1/4 tsp kosher salt
1/4 cup rainbow sprinkles
1/2 recipe of birthday cake crumb, recipe below for the birthday cake crumb:
1/2 cup sugar
1 1/2 T tightly packed brown sugar
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp kosher salt
2 Tbs rainbow sprinkles
1/4 cup grapeseed oil
1 T clear vanilla extract
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 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-lined sheet pan and bake for 20 minutes, breaking them up occasionally, as needed. Mine actually only took 18 minutes or so. 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. Store in an airtight container for up to 1 week at room temperature or up to 1 month in the refrigerator or freezer.
for the cookies: Combine the butter, sugar and glucose 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. At the end of 7-8 minutes the mixture should very pale yellow and doubled in size. It should be very shiny, homogenous, fluffy and resemble a cloud.
Reduce the mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles. Mix just until the dough comes together, not longer than 1 minute and don’t walk away during this step, just to make sure that you don’t overmix. Scrape down the sides of the bowl.
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- or Silpat-lined sheet pan using a 2 3/4 ounce ice cream scoop, or use a 1/3 cup measuring cup (I used a smaller scoop because I was packaging the cookies into bags). Flatten the cookies slightly and wrap the pan in plastic wrap. Refrigerate for at least one hour, or overnight. Do not bake at room temperature. Tosi insists that the cookies will not bake properly.
Heat the oven to 350 degrees. Arrange the chilled dough a minimum of 4 inches apart on a parchment- or Silpat-lined baking sheet. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes (check around 13 minutes to see the progress) 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. Mine were done at about 15 minutes, but I made them a little smaller than what the recipe called for. Cool the cookies completely on the sheet pans before transferring to store. At room temperature the cookies will keep for 5 days. They’ll keep for 1 month in the freezer.