Confetti Cookies: The Art and Joy of Momofuku Milk Bar’s Rainbow Treat
Birthday crumbs and rainbow sprinkles deliver chewy, crunchy nostalgia in every cookie.
Confetti Cookies: The Legendary Rainbow Treat
Confetti cookies—known for their joyful burst of colors and iconic chewy, crunchy texture—are one of Momofuku Milk Bar’s most popular creations. Developed by Christina Tosi, these cookies have become synonymous with unapologetically nostalgic flavors, reminiscent of birthday cake and childhood celebrations. This article guides you through their history, the complete recipe, key techniques, and answers to common baking questions, ensuring you can replicate these cookies at home with confidence.
The Magic Behind Confetti Cookies
Originally crafted as a tribute to the fun and flavor of boxed confetti cake, Milk Bar’s Confetti Cookies encapsulate Tosi’s playful approach to baking: combining expert technique with the flavors and textures people crave from classic treats. Central to their uniqueness is the use of birthday cake crumbs—baked clusters that add crunch—and clear vanilla extract, which helps achieve that ‘funfetti’ flavor associated with packaged cake mixes.
Recipe Overview
The recipe unfolds in two essential parts:
- Birthday Cake Crumb: Crunchy clusters baked separately and folded into the cookie dough for added texture.
- Confetti Cookie Dough: A tender, vanilla-heavy dough studded with rainbow sprinkles and birthday crumbs.
This layering of technique creates a cookie with multiple textures: crisp on the outside, soft and chewy in the center, and an unmistakable bite from the birthday crumb.
Ingredients Breakdown
| Birthday Cake Crumb | Confetti Cookie Dough |
|---|---|
|
|
Step-by-Step Guide: Making Birthday Cake Crumb
1. Mix Dry Ingredients
Combine sugar, brown sugar, flour, baking powder, salt, and sprinkles in a bowl.
2. Add Wet Ingredients
Drizzle in oil and clear vanilla; stir until clumps form. You want clusters ranging from pea- to grape-sized.
3. Bake
Spread clusters on a parchment-lined baking sheet (avoid thin layers). Bake at 300°F for 10–12 minutes until edges harden, but centers remain soft. Cool completely; clusters will firm up.
Step-by-Step Guide: Making Confetti Cookie Dough
1. Cream Butter and Sugars
Using a stand mixer, cream the butter, sugar, and glucose (or corn syrup) for 2–3 minutes.
2. Add Eggs and Vanilla
Mix in eggs and clear vanilla extract; beat for 7–8 minutes for maximum fluffiness and caramelization.
3. Add Dry Ingredients
Mix flour, milk powder, cream of tartar, baking soda, salt, and sprinkles. Add to the creamed mixture at low speed, mixing just until combined (no more than 1 minute to avoid over-mixing and a tough cookie).
4. Fold in Birthday Cake Crumb
Once dry ingredients are incorporated, gently stir in cooled birthday cake crumb. Mix only until crumbs are distributed throughout the dough.
Shaping & Chilling: Key to Success
- Scoop Dough: Use a 1/3 cup measure or ice cream scoop to portion dough onto parchment-lined sheets.
- Flatten Tops: Gently pat the tops to form flat domes for even baking.
- Chill Thoroughly: Wrap pans with plastic wrap and chill dough for at least 1 hour (up to 1 week) before baking. This step is essential for texture and prevents cookies from spreading too much.
What others are reading
Do not bake at room temperature! Chilled dough ensures the cookies hold shape and bake up perfectly chewy with crisp edges.
Baking Instructions
- Oven Temperature: Preheat oven to 350°F.
- Bake Time: Bake cookies (from chilled dough) for 18–20 minutes. Rotate pan halfway through. The cookies should be slightly golden but not overbaked.
- Cooling: Cool cookies on the pan for 5 minutes before transferring to a rack. They will continue to firm up as they cool.
Tips & Troubleshooting
- Texture depends on chilling. Chilling is non-negotiable—otherwise, cookies will overspread and lose chew.
- Sprinkle selection: Use a classic rainbow jimmies. Nonpareils and sugar pearls are less ideal—they melt or become gritty.
- Clear vanilla extract provides boxed-cake flavor. Substitute with regular vanilla in a pinch, but for authentic results, seek out the clear version.
- Baking crumbs separately is the secret to distinct crunchy bites within each cookie.
- Size matters: Large cookies (1/3 cup dough) offer the best balance of crispy edges and chewy centers.
Flavor & Serving Suggestions
- Classic Birthday Style: Serve cookies with vanilla ice cream or milk for a full celebratory effect.
- Cookie Sandwiches: Fill with fluffy frosting for a decadent twist.
- Gift Packs: Wrap individually for party favors or birthday gifts—they keep well for up to a week in an airtight container.
- Mix-Ins: Try adding white chocolate chips or chopped birthday cake for variation.
About Christina Tosi & Milk Bar
Christina Tosi, founder of Milk Bar, is a renowned pastry chef known for championing fun, comfort, and creativity in baking. Her cookies, cakes, and pies often draw upon childhood nostalgia, elevating classic flavors with sophisticated technique. The Confetti Cookie is perhaps the best showcase of her style—where playfulness and precision meet.
Frequently Asked Questions (FAQs)
Q: Why use clear vanilla extract?
A: Clear vanilla gives confetti cookies their distinctive boxed-cake flavor, reminiscent of classic funfetti. Regular vanilla works but won’t have exactly the same taste.
Q: What if I don’t have glucose or corn syrup?
A: Glucose or light corn syrup lends moisture and chewiness. You can substitute with honey or omit for a slightly different texture.
Q: Can I skip the birthday cake crumb?
A: The birthday cake crumb is essential for crunch and authentic Milk Bar flavor. If omitted, cookies will be softer and less dimensional.
Q: How do I store confetti cookies?
A: Store in an airtight container at room temperature for up to 1 week. Dough can be frozen for up to 1 month; bake straight from frozen, adding 2–3 minutes to bake time.
Q: Can I use nonpareils or colored sugar instead of jimmies?
A: Jimmies are best—they retain color and shape. Nonpareils may bleed or turn gritty, and colored sugar may melt.
Nutrition Information
| Per Cookie (approximate) | Amount |
|---|---|
| Calories | 220–270 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Sugar | 19g |
| Protein | 3g |
Pro Tips for Perfect Confetti Cookies
- Chill the dough: For thick, chewy cookies that don’t overspread.
- Don’t rush the creaming: Extended mixing for eggs and sugar (up to 8 minutes) builds flavor and texture.
- Bake crumbs separately: This step adds distinctive crunchy clusters throughout the cookie.
- Weigh ingredients: For consistent results, weigh flour and sugar instead of using volume measures.
Conclusion: Celebrate with Color & Crunch
Milk Bar’s Confetti Cookies are emblematic of Christina Tosi’s baking spirit: bold, joyful, and technically smart. By following the steps above, you can bring the flavors of New York’s beloved Milk Bar into your kitchen, surprising friends and family with cookies as stunning as they are delicious.
Confetti Cookies Recipe (Summary)
- Birthday Cake Crumb: Mix, bake at 300°F for 12 min, cool.
- Cookie Dough: Cream butter/sugar, add eggs/vanilla, mix dry goods, fold in crumb.
- Shape: Scoop, flatten, chill 1–24 hours.
- Bake: 350°F for 18–20 min, cool, enjoy.
Related Recipes and Further Reading
- Milk Bar Birthday Cake
- Compost Cookies
- Classic Funfetti Cake
- Rainbow Sprinkle Blondies
References
- https://www.miele.com/brand/en/confetti-cookies-36935.htm
- https://piesandplots.net/momofuku-confetti-cookies/
- https://milkbarstore.com/blogs/recipes/crunchy-confetti-cookies
- https://www.appeasingafoodgeek.com/momofuku-milk-bar-confetti-cookies/
- https://cookingwithjanica.com/momofuku-milk-bar-confetti-cookies-recipe/
- https://heyitsmaya.com/home/2018/6/7/momofuku-milkbar-confetti-cookies
- https://www.eva-bakes.com/momofuku-milk-bar-confetti-cookies/
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