Confetti aka Funfetti Cookies

It’s another birthday post, but this time for my dad.  He turned the big 6-0 last week, and I recently went back home for a family birthday party for him.  I was already making him muffins, but I wanted to bring something festive for the party that would keep on an airplane.

What will it be this time?

So, I thought the Confetti cakes from the Momofuku Milk Bar cookbook would be perfect!  Who doesn’t love bright specks of color in their food?  (Well, I guess some don’t, but I thought he would like them.)  I hadn’t tried them before, so didn’t know what to expect, but the recipe was much simpler than I was expecting.  Just one side recipe with the main one!

Mixing for the crumb

The first part is making the crumb so that you can let it cool.

For the crumb:

  • 1/2 cup sugar
  • 1.5 Tablespoons tightly packed brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons rainbow sprinkles
  • 1/4 cup flavorless oil (canola, grapeseed, etc.)
  • 1 Tablespoon clear vanilla extract

For that last ingredient … well, we were out and I knew I only needed that and the sprinkles.  We stopped at a store, but it only had fancy organic extract and I didn’t feel like going elsewhere for such a trivial thing.  I didn’t care if my cookies actually tasted like box mix or had a whiter color, because I never really liked the box mix stuff that much.  So, in conclusion, regular vanilla extract worked just fine for me.

Now, for making the crumb

Preheat the oven to 300 degrees.  Combine everything except for the last two ingredients into a mixer and mix on low until well-combined.  Then, add the two wet ingredients to help bind everything.  You’re supposed to get clusters, and I kind of did.

So much color!

Spread the clusters onto a cookie sheet (covered with a silpat liner or parchment) and bake for 20 minutes.  You can check it every so often and break up the clusters, but they were still pretty soft even after the 20 for me.  Don’t overbake them, and keep them moist.

Let the crumbs cool a bit before breaking them up and having them ready to be used in the cookies.

Finished crumbs

Cookie ingredients:

  • 1 cup (2 sticks) butter, at room temperature
  • 1.5 cups sugar
  • 1 Tablespoon corn syrup (or 2 of glucose–still don’t feel the need to buy it)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2.5 cups flour
  • 2/3 cup milk powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup rainbow sprinkles (I might have added a little extra)
  • 1/2 recipe of birthday cake crumb (I added at least half)

Directions for cookies

Don’t preheat the oven! (Yet)

Start by combining the butter, sugar, and corn syrup in a mixing bowl.  Cream them together for 2-3 minutes on medium-high.

Creaming

Then, add the eggs and vanilla before letting it mix for another 7-8 minutes.  It gets super fluffy!

After the eggs and vanilla

On low, add everything else except for the crumb.  Be careful not to overmix–it should only take about a minute.

Ready for crumb!

Then, add the crumb and mix for less than a minute.

After the crumbs

If you want ginormous cookies, use a 1/3 cup amount per cookie onto prepared cookie sheets, leaving plenty of room between them. After you put them on the trays (it makes about 15 cookies), cover in clear wrap and chill for at least one hour.

Ready to chill

(I chilled mine until shortly before we flew out so they would be fresher.)

At the time of baking: preheat the oven to 350 degrees.  The cookies will take about 18 minutes to bake.  You want them to have some color, but still be light.

They were nice and chewy and had a sugar cookie-like flavor.  Next time I might try making them with chocolate sprinkles–but ones I make from scratch!

Finished cookies–they’re huuuuuuuuuuge!

Recipe without pictures:

For the crumb:

  • 1/2 cup sugar
  • 1.5 Tablespoons tightly packed brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons rainbow sprinkles
  • 1/4 cup flavorless oil (canola, grapeseed, etc.)
  • 1 Tablespoon clear vanilla extract

For that last ingredient … well, we were out and I knew I only needed that and the sprinkles.  We stopped at a store, but it only had fancy organic extract and I didn’t feel like going elsewhere for such a trivial thing.  I didn’t care if my cookies actually tasted like box mix or had a whiter color, because I never really liked the box mix stuff that much.  So, in conclusion, regular vanilla extract worked just fine for me.

Now, for making the crumb

Preheat the oven to 300 degrees.  Combine everything except for the last two ingredients into a mixer and mix on low until well-combined.  Then, add the two wet ingredients to help bind everything.  You’re supposed to get clusters, and I kind of did.

Spread the clusters onto a cookie sheet (covered with a silpat liner or parchment) and bake for 20 minutes.  You can check it every so often and break up the clusters, but they were still pretty soft even after the 20 for me.  Don’t overbake them, and keep them moist.

Let the crumbs cool a bit before breaking them up and having them ready to be used in the cookies.

Cookie ingredients:

  • 1 cup (2 sticks) butter, at room temperature
  • 1.5 cups sugar
  • 1 Tablespoon corn syrup (or 2 of glucose–still don’t feel the need to buy it)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2.5 cups flour
  • 2/3 cup milk powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup rainbow sprinkles (I might have added a little extra)
  • 1/2 recipe of birthday cake crumb (I added at least half)

Directions for cookies

Don’t preheat the oven! (Yet)

Start by combining the butter, sugar, and corn syrup in a mixing bowl.  Cream them together for 2-3 minutes on medium-high. Then, add the eggs and vanilla before letting it mix for another 7-8 minutes.  It gets super fluffy! On low, add everything else except for the crumb.  Be careful not to overmix–it should only take about a minute. Then, add the crumb and mix for less than a minute.

If you want ginormous cookies, use a 1/3 cup amount per cookie onto prepared cookie sheets, leaving plenty of room between them. After you put them on the trays (it makes about 15 cookies), cover in clear wrap and chill for at least one hour.

At the time of baking: preheat the oven to 350 degrees.  The cookies will take about 18 minutes to bake.  You want them to have some color, but still be light.

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One thought on “Confetti aka Funfetti Cookies

  1. Pingback: Strawberry Ice Cream (Sandwiches) | fudgingahead

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