Confetti Cookies. Listening To Ships Have Sailed.

The difference between a well-dressed man on a tricycle and a poorly dressed man on a bicycle is a tire.

Last week I shared the recipe for the fabulous Momofuku Milk Bar Birthday Layer Cake that I recently made. The recipe for Birthday Cake Crumbs, which is one of the components of the cake, yielded twice what was needed. Conveniently, the Momofuku Milk Bar Cookbook contains a recipe for cookies that also use Birthday Cake Crumbs so I made these Confetti Cookies to use up the crumbs I had leftover from the cake.

If sprinkles are your thing, you will love these sugary, buttery cookies that have a delightful crunch from the Birthday Cake Crumbs.

Confetti Cookies

Ingredients:

16 tablespoons (225 grams) butter, softened
1 1/2 cups (300 grams) sugar
1 tablespoon (25 grams) corn syrup
2 eggs
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt (I would use a little less…my kids complained that the cookies were too salty)
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumbs (recipe follows)

Directions:

1. Combine the butter, sugar, and 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 minutes.

2. On low speed 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.

3. Still on low speed, add the birthday cake crumbs and mix for 30 seconds or just until they are incorporated.

4. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Flatten the tops of the dough.

5. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake the cookies without chilling first or they will not bake properly.)

6. Heat oven to 350°F.

7. Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpat-lined baking sheets.

8. Bake for 18 minutes until the cookies are very lightly browned around the edges.

9. Cool the cookies completely on the baking sheets before transferring to a plate or an airtight container for storage. The cookies will keep for 5 days at room temperature or 1 month in the freezer.

Makes about 20 cookies

Birthday Cake Crumbs

Ingredients:

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 or vegetable oil
1 tablespoon (12 grams) clear vanilla extract

Directions:

1. 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 mix to distribute until the wet ingredients and dry ingredients form small clusters.

4. Spread the clusters on a parchment or Silpat-lined baking pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should be slightly moist to the touch; they will dry and harden as they cool.

5. Let the crumbs cool completely before using. The crumbs will keep for 1 week at room temperature or 1 month in the fridge or freezer.

Makes about 2 1/4 cups

Recipes from Momofuku Milk Bar Cookbook by Christina Tosi