It has been a hectic summer. I have moved into a new place and am still adjusting to the new changes. It is an old building which in this case also means, old appliances. Don’t get me wrong, this place is super charming. I love it, but I realized I was spoiled with my previous oven. My new one is much tinier and much, much hotter than my old one.
I decided to test it out on my newest baking treat. At work, we are planning a surprise Bridal Shower for my boss and I decided to make cookies. Not just any cookies, but Christina Tosi’s Milk Bar Confetti Cookies also known as “Funfetti Cookies.” I have had this book for quite some time. I have looked at all the recipes multiple times, drooling over the images, and I knew from the get-go this would be my first recipe out of this book.
The day before, I made the “Birthday Cake Crumb” which is a key ingredient in the cookies I planned on making the following night. Not sure what I was up against with my new baking environment, I just dove right in and prayed for the best. The Birthday Cake Crumb is made up of:
- 1/2 cup granulated sugar
- 1 1/2 TBS light brown sugar
- 3/4 cup cake flour
- 1/2 tsp kosher salt
- 2 TBS rainbow sprinkles
- 1/4 cup grapeseed oil
- 1 TBS clear vanilla extract
Heat oven to 300F. Combine all dry ingredients in a bowl and mix until well incorporated. Add the wet ingredients and mix until the mixture creates small clusters. Spread crumbs on a parchment/silpat lined baking sheet. Bake for 20 minutes, breaking up the clusters occasionally. They should be still moist when pulling it out of the oven. Let the crumbs cool completely and keep in an airtight container at room temp for a week or in the fridge for a month.
When I placed the tray in the oven, I wasn’t thinking and put it on the bottom rack. Well, as you probably could have guessed, it burned a bit. I had some time left before I had to start getting ready for work, and I took another crack at it. This time, placed the tray on the top rack and checked the oven from time to time. The crumb looked much better. I placed it in a Mason jar and went about my day.
WARNING! The crumbs are super addicting, you need to walk away. Trust me, you will catch yourself standing there with a handful of this stuff if you are not careful!
- 16 TBS butter at room temp
- 1 1/2 cups sugar
- 2 TBS glucose
- 2 eggs
- 2 tsp clear vanilla
- 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 recipe of Birthday Cake Crumb
Combine the butter, sugar and glucose in a mixing bowl and cream on med-high for 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 7 to 8 minutes. (The batter will be light and fluffy at this point)
Reduce mixing speed to low and add 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 with a spatula. Add the Birthday Cake Crumb and mix until just combined, about 30 seconds.
When placing the cookies on the parchment paper, Tosi says to use an ice cream scoop and then pat the tops of the dough dome flat. I don’t have an ice cream scoop so I just used a spoon. IMPORTANT STEP: refrigerate for at least 1 hour. DO NO PUT THE COOKIES DIRECTLY IN THE OVEN AT ROOM TEMP! They will not come out the way you want them to!
I went back and forth on whether or not, I make the cookies today or just prep and bake the following day. Remember how I said my oven was tiny, my trays are about 15″ long and per the directions, I needed about 4 inches of space between the cookies, so I could only fit 6 on a tray. I had to make them tonight. The recipe says to bake at 350 for 18 minutes. My cookies were baking within 13 minutes. I kept an eye on them and when I saw the first signs of browning on the bottom, I pulled them. I let them sit on the tray for a couple more minutes, but let them finish cooling on racks.