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Crunchy Confetti Cookies

Excerpted from ‘All About Cookies: A Milk Bar Baking Book’

spinner image cookie broken in half being held with two hands
Henry Hargreaves

Makes 28 small cookies

If you’ve spent a summer day in New York City, you know the magic that is a cup of vanilla soft serve, absolutely coated in rainbow sprinkles, straight from the Mister Softee truck. Your adult brain tells your eyes that these colorful flecks aren’t really bringing anything tastewise to the soirée, but one bite and you know the truth: Sprinkles are the key to happiness. Yes, they bring joy, but texturally, sprinkles improve all they touch by adding a layer of sweet crunch. In these confetti cookies gone crispy, the sprinkles are the star of the show.

Tip: If you live in a very humid environment or these cookies aren’t crunchy all the way through, bake them an additional 1 to 3 minutes to dry them out a bit more.

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  • 1½ sticks (12 tablespoons) unsalted butter, softened
  • ½ cup + 1 tablespoon  sugar
  • 3 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon clear vanilla extract
  • 1½ cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ⅓ cup rainbow sprinkles 


Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and mix for 4 minutes.

Add the flour, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds.

Add the rainbow sprinkles and mix for 10 more seconds.

Scoop the dough into 1-tablespoon balls onto the prepared pans 2 to 3 inches apart.

Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.

Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control. If you do have cookies left over, store them in an airtight container on the counter for up to one week.

Adapted from All About Cookies. Copyright © 2022 by MomoMilk, LLC. Photographs copyright © 2022 by Henry Hargreaves. Published by Clarkson Potter, an imprint of Random House.


Bake With Christina

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Random House

Two more recipes from All About Cookies for AARP members to try:

Milk Bar Pie Bars

It’s no surprise that this dense, sweet, gooey monster is a deep part of Milk Bar’s flavor and textural heritage.

Chocolate Peppermint Pretzel Snaps

Snaps are a Milk Bar invention — cookie on the bottom with a spreadable layer on top, paired with something salty or crunchy then dunked in something to merge the flavors. And these are the very first snap in Milk Bar history.

Read about Christina Tosi's latest cookbook, All About Cookies.


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