So I pretty much made the Birthday Cake Crumb just so I could make these cookies. I am always on the lookout for a new cookie to add to the rotation and these looked, how shall I say….nomnomnomnom. And they are. If the idea of a Funfetti-inspired cookie brings a smile to your face, you should definitely try them, too.
I don’t know about you, but I had never before made a cookie with milk powder as one of the ingredients. Yet another stroke of Christina Tosi’s genius. Also unique, of course, is her use of glucose along with the granulated sugar, but I did not have any (and was too lazy to order it) and so used corn syrup instead.
The resulting cookie is really fantastic. Buttery, the right amount of sweetness with a touch of saltiness, the occasional crunch from the Birthday Cake Crumb–this cookie is so much better than any store-bought goodie, unless of course you’re at momofuku milk bar. The exterior is perfectly crisp whilst the center remains wonderfully fudgey. And the sprinkles? Well, what’s not to love about sprinkles?
Makes 3 dozen
2 sticks butter, at room temperature
1 1/2 cups granulated sugar
1 tablespoon corn syrup
2 teaspoons clear vanilla extract
2 1/2 cups all-purpose 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
Begin the process of creaming your butter together with the sugar and corn syrup in the bowl of an electric stand mixer on the medium-high setting. After 2-3 minutes, things will be looking lighter and much fluffier. Next, add the eggs and vanilla. Return to the medium-high speed and beat for 7-8 minutes. (Tosi says this 10-minute creaming process is what creates the perfect momofuku milk bar cookie with that crisp exterior and fudgey center, and I’d have to agree! Go the distance here; the results are worth it.)
Reduce the mixer’s speed to low and gradually incorporate the flour, milk powder, baking soda, cream of tartar, salt and sprinkles. Mix for about a minute, until the dough just comes together. Add the Birthday Cake Crumb and mix for another 30 seconds, until distributed throughout.
Line a cookie sheet with parchment paper or a Silpat. Using a cookie dough scoop, begin making dough balls the size of large walnuts. Flatten the tops just slightly. Go ahead and place the cookies right next to each other and once the sheet is full, place another sheet of parchment on top and make another layer of dough balls. Do this until all the cookies are scooped. Cover the sheet with plastic wrap and refrigerate for at least an hour, or up to a week. (Tosi stresses that the cookies must be refrigerated before baking or else they won’t turn out properly…so don’t skip it!) Alternatively, you could (and I did) pop the sheet of dough balls in the freezer and, once frozen, bag them up for future baking. You’d just need to add about a minute to the baking time.
Preheat your oven to 350 degrees. Arrange the chilled cookies a couple inches apart on parchment or Silpat-lined baking sheets. Bake for 8-9 minutes until the cookies are just barely golden around the edges and set in the center. The bottoms will be a light golden brown. (If the cookies still look doughy in the center, let them bake for another minute or so.) Once done, allow the cookies to cool fully on the sheets before storing in an airtight container.
Nutrition information per cookie: 135 calories, 7 g total fat, 4 g saturated fat, 19 g carbohydrate, <1 g fiber, 1 g protein