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Momofuku Confetti Cookies

  • Total Time: 1 hour 30 minutes
  • Yield: 15 1x



Birthday Cake Crumb

  • ½ cup granulated sugar
  • 1 ½ tablespoons packed light brown sugar
  • ¾ cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons rainbow sprinkles (I used Betty Crocker)
  • ¼ cup grapeseed oil
  • 1 tablespoon clear vanilla extract

Confetti Cookies

  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 tablespoons glucose, or 1 tablespoon light corn syrup (I used the corn syrup)
  • 2 large eggs (the place to use pasteurized for sure)
  • 2 teaspoons clear vanilla extract
  • 2 ½ cups all-purpose flour
  • 2/3 cup milk powder (I used Carnation Instant Milk)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • ¼ cup rainbow sprinkles
  • ½ recipe Birthday Cake Crumb (or a little more)


  1. Make the crumb. Preheat oven to 300 degrees F. In a medium bowl, mix together sugars, flour, baking powder, salt, and rainbow sprinkles until fully combined. Add the oil and vanilla. Stir until the addition of the wet ingredients causes clumps to form. All of the dry ingredients should be coated with the wet and clumps of various sizes should be present.
  2. Pour the clusters onto a parchment lined baking sheet. Spread them out so they are in roughly one thick layer. Do not spread them out thinly, leaving spaces between them, or they will overbake.
  3. Bake for 10 minutes. Stir and break them up slightly. Bake for a couple more minutes until they are starting to harden around the edges but are still very soft moving toward the center. Allow to cool completely on the baking sheet. They should harden, though some will be firmer than others, and some will be larger than others. This is perfect.
  4. Once cooled, they may be immediately used or eaten (they’re pretty delicious warm too), or stored in an airtight container at room temperature for up to 1 week or in the refrigerator or freezer for up to 1 month. They will continue to harden slightly the longer they sit.
  5. Make the cookies. Place the butter, sugar, and glucose or corn syrup in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl before adding the eggs and vanilla. Continue mixing on medium-high speed for 7 to 8 minutes, scraping down the bowl as necessary. A stand mixer is key, as it is vital to mix for the proper amount of time and on a pretty high speed. Add additional time for that missed while scraping down the bowl.
  6. Stop the mixer. Pour in the flour mixture, then mix on low speed, just until the flour is incorporated, no longer than 1 minute. Remove the bowl from the mixer and stir very briefly just to make sure all the flour is incorporated, as some may linger on the bottom of the bowl. Quickly stir in the crumbs until just combined.
  7. Using a regular sized ice cream scoop, scoop 15 mounds of dough onto 1 parchment lined baking sheet, 5 rows of 3. If the cookies need to be formed slightly, do so, then gently flatten the tops of the cookies slightly with fingers. Wrap the sheet tightly with plastic wrap before placing in the refrigerator for at least 30 minutes to chill. Do not skip this step or the cookies will not bake properly.
  8. Preheat the oven to 325 degrees F while the cookies are chilling. After the cookies have chilled, place them on three parchment lined baking sheets. The sheet used to chill the cookies may be used, however, use a new piece of parchment. Place 5 cookies on each sheet, about 4 inches apart, as far apart as possible. I highly recommend baking only one sheet of cookies per oven at a time. Otherwise they may burn on the bottom. Stash extra trays of cookies in the refrigerator while waiting to bake them.
  9. Bake the cookies for 10 minutes. After this time, look at the cookies, rotate if necessary, and make a rough estimation of how much more time they need to bake, probably 3 to 5 minutes. Use extreme caution if baking more than 5 additional minutes. The cookies may be lightly golden on the edges, but will be very pale and very soft in the center, looking underbaked, but they are not. Allow to cool completely on sheets; they will firm up.
  10. May be stored at room temperature in an airtight container for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Enjoy!


Recipe adapted from Momofuku Milk Bar Cookbook

  • Prep Time: 1 hour
  • Cook Time: 30 mins