Tag Archives: Cookies

Confetti Cookies by Momofuku Milk Bar

I  am Homer Simpson when faced with a sprinkled donut. Funfetti was my childhood favorite boxed cake and tubed frosting. And, I always choose rainbow sprinkles at our favorite froyo bar, Yogurtology.

Christina Tosi’s Confetti Cookies are no exception. I baked these on the same day I made the Birthday Layer Cake because maximum sprinkles leads to ultimate birthday happiness.IMG_0051

These are essentially Tosi’s version of traditional sugar cookies and they are divine. Bake these and brew a pot of coffee because you deserve to reach the ultimate in cookie Nirvana. Trust me.

Ingredients

For cookies

  • 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
  • 1 1/2 cups (300 grams) sugar
  • 2 tablespoons (50 grams) glucose or 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
  • 1/4 cup (40 grams) rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumbs

For “Birthday Cake Crumb”

  • 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 oil
  • 1 tablespoon (12 grams) clear vanilla extract

Directions:

For the Birthday Cake Crumb: Heat the oven to 300°F.

  1. 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.
  2. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  4. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.IMG_0013

For the Confetti Cookies:

  1. Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes
  2. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes (this is VERY important, don’t skimp on the time!)
  3. Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles.  Mix just until the dough comes together – no longer than 1 minute.  Scrape down the sides of the bowl.
  4. With the mixer on low, add int he birthday cake crumbs and mix in for 30 seconds – until they’re just incorporated
  5. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough.
  6. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week.  Do not bake the cookies from room temp – they will not bake properly!IMG_0046
  7. Heat the oven to 350°F
  8. Arrange the chilled dough at least 4 inches apart on the baking sheet (I fit 6 on each sheet) and bake for 18 minutes – the cookies will puff, crackle and spread.  The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color.  If they haven’t reached that color yet, leave them in a for an extra minute or two .
  9. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.IMG_0048

Cornflake-Chocolate Chip-Marshmallow Cookies from Momofuku Milk bar

Kevin here. You would think we had a white Christmas in Florida by the looks of our kitchen – flour, confectioner’s and granulated sugar is everywhere. We have been wanting a Kitchen Aid mixer for years and finally got one for Christmas (thanks to our wonderful and generous parents; I mean Santa). The newness hasn’t worn off and I have been baking up a snow storm!IMG_0009
We have been hoarding baking cookbooks for years but I knew exactly which one I wanted to work through first: Chrstina Tosi’s Momofuku Milk Bar Cookbook.  She is a baking genius that matches expert techniques with the familiar flavors of the American South and our collective childhoods. Her recipes incorporate latch key cupboard staples such as Ritz Crackers, Fruity Pebbles, Funfetti Cake and Kellogg’s Cornflakes. Match these with familiar Southern favorites such as kitchen sink cookies (she calls them Compost Cookies) and Crack Pie (her version of Chess Pie) and you are on a trip down a delicious memory lane.
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What follows is the first recipe I tried. I loved them and immediately made another batch to share with our friends. We took them to a New Year’s Eve party and not a single crumb was left at the end of the night. Proceed at your own risk…these are highly additive!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

Directions

  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.IMG_0005

  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.IMG_0011

  3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.IMG_0006

  4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape. IMG_0007

  5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or non-stick baking mats.

  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
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Better Than A Sugar Cookie! -Gooey Butter Cake Cookies

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Kevin and I participate in a cookie exchange with a group from work and this year Kevin wanted to make something simple instead of over-the-top.  We have been busy and needed something what was easy and that would taste good.  This little gem came to us from our Twitter friend @brandiego and we thought that it sounded delicious and simple; so simple that I was unsure how this cookie would stay together since there seemed to be so little flour!
I have to admit: the first batch was undercooked, so undercooked that it still tasted somewhat of raw dough and could not keep its shape when held.   We made one crucial mistake:  since we were making a double batch, we had two pans in the oven and we forgot to switch their positions halfway through the baking process!  Luckily we were able to save them by throwing them back in the oven for a few minutes.
It was a hit! I thought these were going to be a sugar cookie, but they are so much more; these are moist and buttery, sweet but not tooth-achingly so, and feel so light that before you know it, you already had your third cookie!  Our friend Peggy Steele loved them so much that when she made a batch for her kids she made them fun by adding green food coloring and called them grinch cookies!
The recipe below is a modified version of the one found at www.Dessertfortwo.com
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Serves: 1 dozen
Ingredients
  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg + 1 large egg yolk
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ + ⅛ teaspoon fine salt
  • 2 cups powdered sugar (adding more when needed)
Instructions
  1. In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
  2. Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
  3. Next, add the vanilla, whole egg, and egg yolk. Beat until combined.
  4. In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
  5. Chill the dough in the fridge for 1-2 hours.
  6. Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
  7. Have the powdered sugar ready in a shallow bowl nearby.

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8.  Scoop out a heaping tablespoon of dough, with a 1 tablespoon ice-cream scooper (you can use a bigger one or a smaller one, just adjust placement on the cookie sheet as necessary). Drop scooped dough into bowl of powdered sugar and roll the dough into the powdered sugar before placing them evenly on the baking sheet.  Make sure the dough is completely covered.

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9.   Bake for 16 minutes. Keep a close eye on these cookies–they should not brown in the oven. The top of the cookies will be puffed. Let the cookies cool completely on the baking sheet before serving.

Tips and changes:

  • Bring the butter to near room temperature, the cream cheese needs to be close to that as well, doing this will allow the dough to mix much better.
  • I adjusted the time in the fridge because I feel that the original 30 minutes is not enough to solidify the dough, especially when you make a double batch.
  • Disregard the powdered sugar amount: just pour a lot of powdered sugar into a bowl and then scoop the dough into it and roll it around. Don’t bother rolling with your hands…it will be too tacky and besides, using an ice cream scooper will help make them all uniform.IMG_5554
  • The cookies should not be brown, they should be golden, on the other hand, the cookies should not be undercooked either!