semi-homemade mini momofuku milk bar confetti cookie cakes
Insanely delicious and festive mini momofuku milk bar confetti cookie cakes are a breeze to bake with this semi-homemade recipe.
For the first time in six years I actually got to go out to dinner with a handful of best friends for my birthday! We are loving being back in Texas and are especially loving getting to spend time with friends and family. Since it wouldn’t be a birthday without a cake, I insisted on baking a birthday cookie cake to share with the besties. I knew we’d be stuffed from our fajitas and margaritas at Joe T Garcia’s so I made mini cookie cakes to send home with each couple that joined us for dinner. Z thought it was ridiculously silly that I was baking for my own birthday party, but we all know I’ll take any excuse to get in the kitchen and bake.
I absolutely fell in love with Momofuku Milk Bar during my time in New York last year and love that their cookie mixes are readily available at our local Target. If you’re feeling adventurous you can bake the confetti cookie recipe from their cookbook from scratch, but these mixes are a fantastic time-saving alternative.
The key to this recipe are these Calphalon Mini Pizza Pans. One of my biggest complaints when baking cookie cakes is that the edges always brown much faster than the middle and I’m either left with burnt edges or a raw middle. The heavy-gauge steel core and perforations to circulate air made these pans ideal for baking cookie cakes. Each cake baked evenly from edge to edge and I couldn’t have been more pleased with the result.
The Milk Bar mix usually yields twelve large cookies and perfectly divided into four 7-inch cookie cakes. Even though the Calphalon mini pizza pans are non-stick, I went ahead and lined each pan with a square of aluminum foil to prevent the dough from squeezing through the perforations when pressing it into each pan. I placed a ball of dough into the center of each pan and pressed evenly to distribute to all edges of the pans. Recommended baking time for the cookies is 12-14 minutes and I found I only had to add about one more minute to get the cookies baked to a light golden brown.
If you ask me, cookie cakes deserve wildly colorful frosting and sprinkles. You can absolutely whip up a batch of your favorite homemade frosting from scratch, but I was running short on time given prior baking commitments for the week. I went with the new hot pink Funfetti vanilla frosting and love the bold pop of color. A single type of sprinkles would absolutely not do for this festive occasion so I picked my favorite colorful nonpareils, jimmies, and mini confetti quins. There is no such thing as too many sprinkles in my world.
Celebrate your next milestone with a semi-homemade cookie cake. You can bake up a party in no time with your favorite cookie mix, bright frosting, and a handful of sprinkles!
- 1 package Milk Bar Confetti Cookie Mix + required ingredients
- 1 can vanilla frosting
- Assorted sprinkles
- Preheat oven to 350 degrees Fahrenheit. Line Calphalon mini pizza pans with a square of foil to cover the perforations.
- Mix cookie dough according to package directions.
- Divide dough into four balls. Place each ball in the center of a mini pan and press evenly to flatten to edges.
- Bake for 14-15 minutes until edges are light golden brown and centers are set.
- Allow to cool completely before removing from pans to decorate.
- Using a piping bag and large star tip, pipe frosting around the edges of each cookie. Top with a generous helping of sprinkles. Add more sprinkles and enjoy!