Confetti Cookies
When we were in the Spanish Harlem rental kitchen for the summer of 2010, our cornflake-chocolate-chip-marshmallow cookie just wouldn’t bake up right in the busted convection ovens we were forced to use. So we stopped our crying, stopped making the cookie for a while, and took the opportunity to bring a new cookie into creation. The confetti cookie combines the technique of a snickerdoodle (cream of tartar makes all the difference in telling an average cookie apart from a snickerdoodle-inspired one) with the flavors of funfetti cake mix.
Recipe information
Yield
Makes 15 to 20 cookies
Ingredients
Preparation
Step 1
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
Step 2
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Step 3
Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated.
Step 4
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
Step 5
Heat the oven to 350°F.
Step 6
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
Step 7
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Notes
Step 8
In a pinch, substitute 25 g (1 tablespoon) corn syrup for the glucose.
