Homemade Confetti Birthday Cake Cookies

Nothing says coming out of a devastating flu like making cookies for your soul. For some people that means chocolate chip or snickerdoodle. But I wanted cookies and I wanted confetti cake that I used to request for my birthday. The answer? Why, confetti birthday cake cookies, of course.

I didn’t know where to start with this one. I know there are all kinds of recipes where cake batter is turned into a cookie, but I wanted it to be homemade and I wanted a REAL cookie: crunchy on the outside rim and moist/chewy on the inside-not some cake-y cookie that’s more mush than crunch. Cake batter cookies just don’t cut it.

Leave it to Christina Tosi of Momofuku Milk Bar to have already developed the perfect recipe for confetti cake cookies. By her own admission, nothing really tastes better than box cake-especially Funfetti box cake. Supposedly, it took Tosi-the lifelong professional baker-and her expert team four months to accurately recreate Funfetti cake from scratch, and man was that the most productive four months, because it really does taste just like Funfetti box cake…only so much better because it’s homemade.

The steps look involved because it’s not a simple cookie batter, but the steps are quick and the result is even better than a Nyquil-free sleep and the ability to keep down solid foods.

Me to my soul: ‘You’re welcome.’

Me to my blood sugar level: ‘Better luck next time.’ 😉

[Recipe from the book Milk by Christina Tosi. Make approx. 15-20 extremely large cookies.]


  • 3 large baking sheets
  • Stand mixer


For the “Birthday Cake Crumbs”

  • 1/2 cup granulated sugar
  • 1 1/2 Tbl. tightly packed light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 Tbl. rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 Tbl. clear vanilla extract

For the “Confetti Cookies”

  • 2 sticks unsalted butter, rm. temp.
  • 1 1/2 cups granulated sugar
  • 1 Tbl. light corn syrup
  • 2 eggs, rm. temp.
  • 2 tsp. clear vanilla extract
  • 2 1/2 cups flour
  • 2/3 cup milk powder
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 1/4 tsp. kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 amount of Birthday Cake Crumb recipe

For the crumbs: Preheat oven to 300 degrees. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and beat again to distribute. The wet ingredients will act as glue and  help the dry ingredients form clusters; continue beating until that happens. Spread the clusters on a parchment-lined baking sheet and bake for 15-20 min., breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe [or just eating by the handful]. Crumbs will keep in an airtight container at rm. temp. up 1 week or up to 1 month if refrigerated or frozen.

For the cookie: Combine the butter, sugar and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 min. Scrape down the sides of the bowl with a spatula and add the eggs and the vanilla. Beat 7-8 min. on medium-high.

Turn off mixer and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix on low speed just until combined-NO MORE THAN 1 MIN. Scrape down the sides. Still on low speed, add the birthday cake crumbs and mix in for 30 seconds until just combined.

Using a 1/3 measuring cup, portion out the dough onto 3 parchment lined baking sheets with about 4-5 cookies per sheet, leaving at least 4 inches between cookies. Pat the tops flat. Wrap the sheets in plastic wrap and refrigerate AT LEAST 1 hour or up to one week.

Heat the oven to 350 degrees. Bake cookies, one sheet at a time [keeping the remaining sheets refrigerated], for 18 min. The cookies will puff, crackle, and spread. They should be very lightly browned on the edges and the centers will show just the beginning signs of color. Cool the cookies completely on the sheets before transferring to a plate or container.

Cookies will keep in a container at rm. temp. for 5 days; will keep 1 month in the freezer.


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