feasting with friends

Milk Bar Confetti Cookies

Today I bring you Confetti Cookies. These cookies are what the cookie monsters in my house call perfection! My son, Travis, has befitted the title of “Best Sprinkle Cookies Ever” upon them. Yes…they’re THAT good.

Are you familiar with the Milk Bar stores? The shops of all things sweet and the sister bakery of the Momofuku restaurants…

I finally made my first visit to the Milk Bar back in May, to the Washington DC location… and OMG! What a treat!

confetti cookies | feastingwithfriendsblog.com

The Milk Bar first arrived on my radar about a year and half ago. Once it did…I was intrigued times ten!  At that time, I think only the New York city location existed. Since then, outlets have opened in Toronto and Washington DC.

A mid-May trip to DC to visit my daughter, Mandy, and to catch our beloved Detroit Tigers play the Washington Nationals and the Boston Orioles made the trip possible. The Tigers may have lost both games, but we won big at Milk Bar! Yum, yum, yum.

confetti cookies | feastingwithfriendsblog.com

Over the last 18 months or so, I’ve made several of the Milk Bar treats at home. This is the first one I’m sharing though…unfortunately… sometimes things (especially sweets) are eaten fully before I can get those all important photos {ahem…Glenn}!

confetti cookies | feastingwithfriendsblog.com

Thankfully, I captured these beauties with this bake. In fact, I still have a dozen more unbaked cookies hidden in the freezer for baking another day. (Perhaps when Mandy arrives home in 2 weeks?!?)

confetti cookies | feastingwithfriendsblog.com

These cookies are big… about 4-inches in diameter kind of big! If you, like me, only want to bake a dozen at a time, here’s what I recommend:  After the refrigeration step for the formed cookie dough, freeze half… mine have kept for 2 months with no problem. I simply cut the parchment paper they chill on to create dividers between each round of dough…stack them in 4 piles and secure them tightly in a freezer bag…Voila! (Do not use standard storage bags as they do not offer enough protection from the sub-zero temperature.) Easy peasy… and you’ll have a special treat available on a future day with virtually no work involved… You’re welcome!

confetti cookies | feastingwithfriendsblog.com

Notes: It is best to use a stand mixer, such as a KitchenAid, fitted with the paddle attachment to make these cookies.

A half recipe of the Birthday Cake crumbs is used to make these cookies… I know why…you’ll eat the other half fresh off the baking sheet. So good!

This recipe has been altered slightly to use ingredients found in most home kitchens.

Lastly, I make my version slightly smaller than the bakery version to achieve a full 2 dozen cookies.

confetti cookies | feastingwithfriendsblog.com

Confetti Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

INGREDIENTS

⇒ For the Cookies:
16 Tablespoons (2 sticks) butter, at room temperature
1 1/2 cups sugar
1 Tablespoon light corn syrup
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups flour
2/3 cup milk powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/4 cup rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe follows)

⇒ For the Birthday Cake Crumb:
1/2 cup sugar
1 1/2 Tablespoons light brown sugar, lightly packed
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 Tablespoons rainbow sprinkles
1/4 cup canola oil
1 Tablespoon pure vanilla extract

DIRECTIONS

⇒ For the Birthday Cake Crumb:

Heat the oven to 300°F.

Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a mixer  and mix on low speed until well combined.

Add the oil and vanilla and mix again (on low speed) to distribute. The wet ingredients will act as binder to help the dry ingredients form small clusters; continue mixing until that happens.

Spread the formed clusters on a parchment lined sheet pan. Bake for 20 minutes, until lightly browned. At the half way point, break the clusters up slightly. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe.  (Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.)

⇒ For the Confetti Cookies:

Combine the butter, sugar, and corn syrup in the bowl of mixer fitted with 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 to 8 minutes (scrape down bowl at the 5 minute mark).

Add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles and mix on low. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the mixer during this step, or you will risk over-mixing the dough.) Scrape down the sides of the bowl.

Still on low speed, add the birthday cake crumbs and mix in for 30 seconds…just until they are incorporated. Do not overmix.

Using an ice cream scoop (or a large cookie scoop), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat.  Note: To achieve 24 cookies, my scooped cookies were 3/4-inch thick and 2 1/4-inch round.

Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature. I guarantee they will not bake properly.

⇒ To Bake:

Heat the oven to 350°F.

Arrange the chilled, formed dough a minimum of 4-inches apart on parchment lined sheet pans. Bake for 15-16 minutes. The cookies will puff up, the surface will begin to crack and they will spread to about 4-inch diameter. After 15 minutes, they should be very lightly browned on the edges and a deeper, almost golden brown on the bottom. The centers will be very, very light brown. Leave the cookies in the oven for an additional minute or so if the colors don’t match my description or if the cookies still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to an airtight container for storage. They, on the other hand, taste wonderful after a 10 minute or so cool down!

Stored at room temperature, the cookies will keep fresh for at least 5 days. In the freezer, they will keep for 1 month.

Recipe source, here.

 

47 comments

    • These cookies would be a cinch to make for a baking pro like you, Lily! The flavors are what I call a m a z I n g. 
      Thanks for visiting and taking the time to leave a comment!

  1. Pingback: Beer-Battered Shrimp Po’ Boys – From James to Jamie

  2. Ok, Nancy, this will be THE very next cookie recipe I’ll try! They look so irresistible, plus it’s a Milk Bar recipe. Thanks for sharing, girlfriend! Btw, do you feel like cohosting Fiesta Friday at all? I need another cohost this Friday for FF132. Very short notice, I know, but we’ve MISSED YOU at the fiesta! Pleas let me know! 😘😘

    • Thanks, Angie. Milk Bar recipes are superb, right? I’m so addicted to these cookies…that’s one reason I bake some and freeze some. I have a wee problem with self control. 😀 Hope your family loves them as much as mine!

      As for co-host duties at FF132… always happy to help out and if I’m your last resort for this week, I can make it work!

  3. I had never heard of the Milk Bar either. I am so glad you told us about it and their sister company. My son just moved to NY so I am going to have to see if he has heard of it. He is making a list of all the restaurants and bakeries that he wants to take me to if and when I get to go visit him. These sprinkle cookies look delicious! I was looking at the recipe, and it is so interesting with the birthday cake crumb that you put in the cookies. That must give them a lot of good texture. Thanks so much for sharing your recipe, Nancy. I love sprinkles (and cookies)! 🙂

    • Hi Shari! I imagine your son’s list will be a very long one, as NY has so many delicious offerings. Milk Bar would be a wonderful destination and I would recommend not going when full from a big meal.;) The birthday cake crumbs are part of what makes these cookies so special…a nice added crunch with each bite. And honestly, the crumbs are delicious on there own too! It’s my pleasure to share…hope you’re having a great week!

  4. What a great recipe, Nancy! I’d love to get to the Milk Bar, — well, Momofuku, too, for that matter. Next trip to NYC. These cookies come so highly recommended. The recipe even comes with instructions for freezing. (Were you talking to me?) How can I not bake them? Besides, everyone needs a few sprinkles in their life. 🙂

  5. I’ve never heard of Milk Bar either Nancy, but wow, these cookies sure look moreish. I don’t think I could stop at one. You’ve got some in your freezer? How lucky for Mandy when she gets home! Love the little sprinkles on it too. Also, digging your wee clip note on each image 🙂

    • There is one person in my household who has a problem at stopping with one…which is why I tucked a dozen away in the freezer! Next time you’re near a Milk Bar store, it’s definitely worth checking out. Thanks for noticing the little notes on the photos…I thought they were a cute touch. Hope you’re week is starting off happy!

  6. I haven’t heard of Milk Bar stores Nancy, but fear we could be best of friends. These cookies look so happy. All those sprinkles. No wonder the kiddos love them so much and what a nice surprise for when your daughter gets home!

    • Yes, that “best friend” issue can be a problem, Julie. The goods the Milk Bar offers are simply irresistible. These happy cookies certainly cure any cravings. And so simple to make right in your own kitchen. Thank you for stopping by…hope you have a great week.

  7. Never heard of the Milk Bar stores and I have family that just moved out there. I will have to ask my nephew about them. I missed a trip to D.C. last year or I might know about them. Regardless, you have shared a delicious looking cookie that I can make at home.

    • They have wonderful sweets at Milk Bar, Judi. The cakes are unbelievable. The next recipe I’ll try from there is one of the cakes. It does have something like 5 components, so I’m saving it for a day I have lots of energy! These cookies, on the other hand, are pretty simple to make. Thank you for visiting!

  8. I’ve got three Milk Bar recipes I’ve wanted to try for a while now, including this one! These cookies look just perfect Nancy; great job 🙂

    • If one is crack pie… Make it! Cornflake, marshmallow cookies? Make them! So far, Milk Bar recipes have not let me down…these are the overall favorite of my family. Thanks for the visit, Jess, always good to see you.

  9. Living in NY and visiting DC just recently, and never tried Milk Bar… Thanks to your post I will probably make these at home rather than go there and stand in line.
    These are definitely the kind of cookies that makes one feel like a kid again. Pure simple pleasures… ::)

    • I think you nailed it, Ronit… These cookies can make you feel young again thanks to the fun, colorful sprinkles! You know, Suzanne hasn’t been to the NYC store either… I guess if something is readily available, the “want” isn’t as strong, lol. I hope you get a chance to make your own batch and enjoy them as much as my family. Thanks so much!

  10. petra08

    There cookies looks so good I am impressed you managed to capture them at all! I am not much for cakes but cookies… any time! I can never resist the smell when they are baking and these sounds so good and looks delicious! 🙂

  11. I feel so terrible living within a mile from Milk Bar and I have to admit I’ve never been there. I’ve heard so much about the recipes. the cake and now these cookies. They look amazing and delicious Nancy. I am saving the recipe they will be perfect in my Christmas Gift boxes. I can’t believe I’m talking Christmas already and its 90 degrees out.

    • Lol, well I imagine it could be dangerous with it that close…the possibility of too many visits! These would be great for your cookie gifts being the dough freezes so well…I guess the 90 degree weather has you dreaming of cooler days. 😉 Thank you, Suzanne!

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