We used to go to this little roller skating rink when I was a kid. Early 1990s, Massachusetts, suburban middle-class town. My mom watched four or five of us before she worked, and she'd try to keep us occupied with weekly trips to the RollerWay. On your birthday you got to ride around in the giant rollerskate - you were the king or queen for the day. I can't get that giant rollerskate picture out of my head! I want to own that thing and put it in my living room. Along with a snow cone machine. Sooo many memories...
These cookies are good in the way that those rainbow snowcones were good. They're colorful and they smell like that fakey vanilla (aka vanillin) you used to get in every processed piece of food as a kid. They remind me that eating boxed funfetti cake, pizza, and soda was once a completely acceptable supper...and that maybeee it's totally ok now, too.
The best part about these cookies (apart from the actual cookie itself) is the birthday cake crumb. I use birthday cake crumb loosely since it's actually crunchy and salty-sweet. Way better than regular old birthday cake crumb. Fortunately these only call for half of a batch. I ate the other half as a snack at the movies. Basically, these are the Momofuku Milk Bar version of funfetti cookies, and they're the best kind ever - crunchy on the outside and chewy on the inside.
P.S. I just discovered the f function (aperture?) on my camera. I think I'm in love!
P.P.S. I think I'm losing touch with my sense of reality since I just thought that my Dunkin' Donuts large coffee looked pretty dinky. Also, this is my fifth cup of coffee today. My heart is a-skipping...literally.
*Note: I used a hand mixer for the cookies and a wooden spoon/whisk for the birthday cake crumb - they turned out great w/o the use of a stand mixer is my point.
2 sticks unsalted butter, at room temp
1 1/2 cups granulated sugar
2 tbl corn syrup (or 4 tbl glucose if you can find it)
2 large eggs
2 tsp clear vanilla extract (McCormick brand imitation)
2 1/2 cups all-purpose flour
2/3 cup milk powder (Carnation brand)
2 tsp cream of tartar
1 tsp baking soda
1 1/4 tsp kosher salt
1/4 cup rainbow sprinkles
1/2 recipe birthday cake crumbs (recipe follows)
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, sugar, and corn syrup until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and beat for an additional 7-8 minutes at medium-high speed. Scrape down the bowl as needed.
In a separate bowl whisk together the flour, milk powder, cream of tartar, baking soda, salt, and sprinkles. Add the mixture to the stand mixer and beat just to incorporate, about 1 minute. Add the birthday cake crumb and incorporate for an additional 30 seconds.
Scoop the mixture by 1/3 cupfuls onto a parchment lined baking sheet. Roll them into balls and flatten the tops. Cover completely with plastic wrap and refrigerate at least one hour before baking.
Preheat the oven to 350 degrees. Space the cookies at least 4 inches apart on parchment lined baking sheets. Bake about 18 minutes or until the tops are crackled and the edges are lightly browned. Let cool completely before removing to wire racks. Store in an airtight container at room temperature. Keeps for 5 days.
Birthday Cake Crumb
1/2 cup granulated sugar
1 1/2 tbl light brown sugar
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp kosher salt
2 tbl rainbow sprinkles
1/4 cup canola oil (or grapeseed oil if you can find it)
1 tbl clear vanilla extract (McCormick brand imitation)
Preheat the oven to 300 degrees and line a baking sheet with parchment paper or a silpat.
In the bowl of a stand mixer fitted with the paddle attachment mix together the sugars, flour, baking powder, kosher salt, and sprinkles on low speed until completely combined. Add the canola oil and vanilla extract and mix on low speed until the mixture begins to clump together and form "crumbs".
Dump the mixture onto the baking sheet and bake for 20 minutes, breaking up the crumbs occasionally. Cool completely before using or storing in an airtight container.
Source: Recipes adapted from Momofuku Milk Bar by Christina Tosi.