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Momofuku Confetti Cookies

This is another one of Christina Tosi’s delicious creations from Momofuku Milk Bar in NYC.  If you want a really good, different kind of sweets cookbook, this is the one to get.  Sure, the recipes require a bit more labor than others but it’s worth it.  Like these cookies, for instance.  This is by far the best cookie dough you’ll ever eat.  Hands down.  They reminded me of those sugary butter cookies my mom used to get in that blue tin.  You know the ones.  Anyway, I was testing these out as a counterpart to the Momofuku layer cake I’m making for Henry’s first birthday – and they won.

Momofuku Confetti Cookies


  • 16 tbsp (2 sticks) unsalted butter, room temp
  • 1 1/2 cups sugar
  • 2 tbsp glucose
  • 2 eggs
  • 2 tsp clear vanilla extract
  • 2 1/2 cups flour
  • 2/3 cups milk powder
  • 2 tsp cream of tartar
  • 1 1/4 tsp kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumb


  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!
  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.

Recipe from Momofoku Milk Bar