I feel a little guilty that it’s been over a week since I’ve posted, but the truth is I haven’t been cooking much. Since I’ve been back I’ve gone out, I’ve had pb&j, grilled cheese, and teriyaki chickpeas. Ryan, on the other hand, has been killing it. He sent me beautiful pictures of the ingredients for pasta, homemade tomato sauce, and cheesy garlic bread. Cheesy garlic bread! I wanted it. It looked gooey and buttery and amazing. Also, he is having great adventures. He recently went to Greenwich and saw the Naval Museum and Royal Observatory. The pictures are impressive – check them out below. Gorgeous architecture, amazing painted ceilings, and beautiful scenery!
Meanwhile, back here in Virginia, the one thing I have made were these cookies. The recipe comes from the Momofuku Milk Bar cookbook and was recommended to me by my aunt. These cookies are colorful and festive and I made them for my friend to celebrate that she got a new job. I had been wanting to make these, but it’s taken awhile because the recipe is a bit labor intensive and requires some obscure ingredients. For real, I had to order some ingredients online. This cookie is a labor of love. But, sugary sweet, happy, and worth it.
They are a bit like snicker doodles,which the author, Christina Tosi, says is because of the cream of tartar. In the book, Tosi also wrote that she wanted to create boxed Funfetti cake in a cookie. And I think she nailed it. The cookie is so sweet, indulgent, and so cheerful. Yes, I did just say a cookie could be cheerful. I love the colorful sprinkles – it makes them the perfect celebration cookie.
As I said this recipe is from the Momofuku Milk Bar cookbook. This recipe requires a two step process – first you make “crumb” and then you make the cookie dough. Neither step is super challenging, but I thought you should be forewarned. If you get intimidated, just remember how wonderful and pretty sprinkles are and then you’ll be able to keep going.
1/4 cup granulated sugar
3/4 tbsp brown sugar
3/8 cup cake flour (45 grams)
1/4 tsp baking powder
1/4 tsp kosher salt
1 tbsp rainbow sprinkles
1/8 cup grapeseed oil
1/2 tbsp clear vanilla extract (clear or imitation extract is apparently important, makes it taste more like box Funfetti cake)
16 tbsp butter, at room temperature
1 1/2 cups sugar
2 tbsp glucose (buy on Amazon)
2 tsp clear vanilla extract
2 1/2 cups of flour
2/3 cup milk powder
2 tsp cream of tartar
1 tsp baking soda
1 1/4 tsp kosher salt
1/4 rainbow sprinkles
cake crumb recipe
1. First we’re making the crumb. Preheat the oven to 300°.
2. Using a stand mixer with a paddle attachment on low speed, mix together the sugars, flour, baking powder, salt, and sprinkles.
3. Add the oil and vanilla. Mix again until evenly mixed and small clusters start to form.
4. Line a cookie sheet with parchment paper. Pour the clusters onto the parchment paper. Bake for 15-20 minutes. Break them up occasionally as they cook. The crumbs should still be a bit moist when you take them out of the oven – they will dry out as they cool.
5. Let them cool completely before using them in the cookie dough. (I waited 1 hour)
6. Take the butter out of the fridge. You can let it come to room temperature while you wait for the crumb to cool.
7. Ok, now start on the cookies. In the stand mixer (which you’ve cleaned out from before), combine the butter, sugar, and glucose. Beat on medium-high for 2 minutes.
8. Scrape down the sides of the bowl. Add the eggs and vanilla and beat for 7-8 minutes. (Tosi says this is the key to her cookies being great – the butter is so fluffy and creamy this way).
9. Reduce the mixer speed to low. Add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix until the dough just comes together, no more than 1 minute. You do not want to over mix.
10. Add the crumbs and mix in for 30 seconds.
11. Line a cookie sheet with parchment. Portion out the dough into large-ish balls (about 2-3 tbsp). Flatten the tops a bit with your fingers. Cover tightly with plastic wrap.
12. Put the cookies in the fridge for 1 hour, or up to 1 week.
13. When you’re ready to bake, heat the oven to 350°.
14. Arrange the cookies about 3 inches apart on a cookie sheet lined with parchment paper.
15. Bake for 13-18 minutes. They are ready when the edges start to be gold and the center of the cookie is starting to get color. They will seem soft, but they harden as you let them cool.
16. Let cool before serving. Then share them with friends and feel happy!
Messy level: 3 spoons. To make this cookie, you are basically making two recipes and that means a lot of dishes and a lot of chances for flour to fly. Glucose is really sticky and messy, eggs are drippy, and butter is greasy. It’s not the worst mess you’ll ever make but there’s potential. Give yourself time and try to be organized and it won’t be so messy!