Don’t you love these wee
tasses à fleurs…
They make pretty little centerpieces. (Thank you Martha Stewart!)
Just be frugal and save your eggs after baking or scrambling.
Or after you’ve dyed your eggs for Easter…
Then you can play with them… (I know).
Perhaps design a color palette.
Or surprise your family when they decide to have an egg for breakfast.
Haven’t you heard of Momofuku’s Milk Bar yet?
It’s my new favorite cookbook.
(you’re supposed to ask why)
This book is just filled with page after page of wild, crazy and pretty sweet new ideas!
(kind of like my head, lol)
These cookies were so colorful I thought they would go perfectly with my Easter Eggs
but wouldn’t they also be perfect at a Baby or Bridal shower filled
with pastel funfetti?
♥
They use some pretty unique techniques that piqued my curiosity and upped my baking skills…
but nothing any of you couldn’t handle!
First you whip up a batch of these cool “Birthday Cake Crumbs”…
and bake them until crunchy and browned.
Then you whip.. and whip… and whip.
If you don’t have a mixer.. come borrow mine.
(you’ll be glad you did)
and stir in those Cake Crumbs you’ve just made.
Scoop…
Play “Pat-a-Cake, pat-a-cake, Baker’s man…”
and “Put them in the oven for baby and me…”
Yum.. it’s a Party in your mouth!!
You’re still here?
Now get baking… Easter’s just around the corner!!
Momofuku Funfetti Cookies
Ingredients
1 cup butter, softened (2 sticks)
1 1/2 cups sugar
2 tbsp corn syrup or glucose
(I used glucose.. found at hobby shops or specialty cooking stores)
2 eggs
2 tsp clear vanilla extract
2 1/2 cups bread 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 (jimmies)
Directions
Combine butter, sugar and corn syrup or glucose in the bowl of your mixer, fitted with a paddle attachment. Cream together on medium high for 2-3 minutes, scraping down the sides of the bowl.
Add in the eggs one at a time and then add in the vanilla. Beat for 7-8 minutes. This is an important step… the dough needs to “rise” and fluff”.
Reduce the mixer speed to low and add the bread flour (*bread flour is used because of its high protein content.. it helps when large amounts of butter are used), milk powder, cream of tartar, baking soda, salt and rainbow sprinkles. Mix only until the dough comes together.. overmixing the dough makes one tough cookie! It will come together very quickly, so don’t leave it alone. Scrape down the sides of the bowl.
Still on low speed, add the Birthday Cake Crumbs (recipe below) and mix in for 30 seconds – just until they are incorporated.
Using any size scoop you wish, (they use 1/3 cup), portion the dough onto parchment lined cookie sheets. Pat the tops until the domes are flat.
*Wrap up the pans with plastic wrap and store in the fridge for a minimum of one hour or up to one week. Do NOT bake these cookies straight away as they will flatten in the oven.
Heat the oven to 350° F.
Arrange chilled dough with a good space between them (they still spread) on a parchment or silpat lined cookie sheet. Bake for 18 minutes (I baked for only 12… so watch them closely according to your oven’s temperature). The centers will be just beginning to color and the edges will have browned. Overcooking makes a crunchy cookie.
Cool the cookies on the sheet completely then transfer to a rack or airtight container for storage. At room temperature these cookies will keep for 5 days.
Birthday Cake Crumb
Ingredients
1/2 cup granulated sugar
1 1/2 tbsp tightly packed light brown sugar
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp kosher salt
2 tbsp rainbow sprinkles
1/4 cup grapeseed oil
1 tbsp clear vanilla extract
Directions
Heat the oven to 350° F.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of your mixer, fitted with a paddle attachment. Mix on low speed until combined.
Add the oil and vanilla and mix. The wet ingredients will help the dry ingredients form small clusters. Mix until this happens.
Spread the clusters on parchment or silpat lined cookie sheet. Bake for 20 minutes, breaking them up occasionally if needed. The crumbs should be still slightly moist to the touch when down, they dry and harden as they cool off.
Cool the crumbs completely before using in a recipe. If not using, store in an air-tight container for up to 1 week at room temperature or freeze.
{Printable Copy} Momofuku Funfetti Cookies
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by Barbara Bamber | justasmidgen
Yes, I am still here…. how can I leave this beautiful page… You are amazing, these are so artistis, so delicious and so beautiful… Thank you dear Barbara, Happy Easter, with my love, nia
Oh you so rock! The eggs are so colorful and evenly colored (not like the splotchy messes I make) and the way you present things. Mixer I have, eggs cups I need to go find.
The cookies are great but your photos and creativity are wonderful. Love the eggs!
Yihuuuuuuuuuu, can we have a cup of tea with them… Oh dear Barbara how I wished to knock your door now
why? Just to say how much I love your amazing photographs… Blessing, Love, nia
What a beautiful, colourful and “sweet” post Smidge!
Mandy
The cookies look great and love the way you photographed them! I’ve always wanted to try to de-gluten and de-dairy their “Crack Pie”. Might have to get that cookbook and see what I can do!
Thanks:)
Thanks Mandy!
Now, I’d love to see that post!
A riot ot beautiful colours – how could you feel sad with all that going on in your kitchen?!
This sounds so delicious! And your photos are amazing….
Lovely centerpiece idea! We are so hungry for color when spring finally arrives–fabulous way to celebrate the season.
Your blog is so pretty! I love to visit.
Your eggs are beautiful, Barbara. All of those lovely colors — eggs never looked like that at our house.
I’m still here too, so I get some of the cookies right? They look delicious, and I love coloured food
Happy Easter!
Still here too – you grab us all and don’t let us go anywhere!
your dyed eggs are so beautiful, amazing photos!
Perfect Easter post!
Such soft but festive colors! I love the cookies and your centerpieces, Smidge! x
Yummers!
Beautiful, so festive!
Definitely true.. It’s almost blinding in here, lol!
Thanks, Susie:) xo
We’re really looking for color today, a complete white winter wonderland outside!
Thanks!
It’s fun to keep a few traditions going, even though the kids are older, they still enjoy dying them:)
Now if you could just stay and have a visit in my kitchen;)
Yes, yes, yes:)
Thanks, Happy Easter to you!! xo
So very pretty (as always)
!!! HAPPY EASTEr SMIDGE!!!
You are truly an artist Smidge with an eye for colors
and those cookies sound like so much fun!
I know my kids would love
Happy Easter to you!!
Happy Easter!!
My boys (and myself) would LOVE these! So fun and colorful. Definitely into the Funfetti thing right now. And I have to ask, is there a story behind the Momofuku name??
wow… that would be a dream come true. Seriously!
maybe you could even give me some tips on photography (no need to say anything, I know it would take you a year or two to put me in good shape
And to you!
So pretty- cookies and eggs! My daughter is too young to understand Easter but maybe next year we will dye eggs.
So many good ideas and recipes in this post! I love the look of the cookies…I have two baby showers to host this spring and summer and I like the suggestion. Also, I have had an egg cup collection since I was a child. I probably have at least 100. They sit prettily in a cabinet…I need to get them out for spring and Easter, don’t I! I’m inspired! Debra
Your eggshells filled with flowers are soooo pretty. And I love all the colourful images in this post.
Your eggs and your cookies came out looking PERFECT Barbara. Everything is so colorful and so cute. But I would still want to eat it of course lol
Oh, so beautiful! I’ve got the cookbook, love all things Momofuku, but for some reason I haven’t baked from it yet. Will have to remedy that.
What beautiful cookies and I ADORE the little centrepieces, Smidge! Lovely, and lovely! The cookies look very sweet too…I wish I had seen this, but then again, I have a lot to do already this weekend…Happy Easter to you!
It means “little peach”.. The cookbook begins with the story of how this young pastry chef began in the restaurant business:)
Seriously.. That would be too fun! I could give you tips, but I don’t think you need any:) Sorry, had to same somethingxo
You have so much fun ahead…
Wow… 100?? You definitely could do something sooo pretty with those!! xo
I love that idea of blossoms in egg shells. I can’t wait to try it myself. Beautiful!
All of those eggs, Barb! So beautifully colored & presented, and we mustn’t overlook the wonderful photography. Is that enough? No, not for you. You share a great little recipe, just perfect for the approaching holiday. That must be enough. Oh, no! For good measure, you toss in a nursery rhyme, “Pat-a-cake …” A lovely post, Barb, with a little something for all of us.
xo
Kay.. You are soo beautiful, you make me laugh when you talk about wanting to eat all the time!!
I thought I might be late finding this book, but it really seems to playful and fun looking through.. Which ones did you make?
I think everyone does.. It’s tough to post “easter” before it gets here in time for others to see. I guess that’s why people repost from a year ago.. But I haven’t got those yet;)
Thank Martha for me;)
Hahaha, thanks John.. It was a fun one to do with so much color.. Planning to try your bread tomorrow… xo
It’s your artistic talent that makes it special, not Martha.
I really wish I could eat a lot lol. But I don’t think my hips would be happy lol. Good thing you don’t live next to me.. I’d be out of my size 6 in no time lol
Haven’t tried anything in the Tosi book yet. I may have to follow your lead and try these! Lots of good stuff in David Chang’s Momofuku Cookbook, though. The rice cakes spring to mind. Yum.
Your family and friends are so blessed to have you in their lives. I love your creativity. Those dyed eggs are in such pretty hues and the styling of your cookies is just gorgeous. I bet your family is constantly surprised by what appears from your kitchen. Happy Easter Smidge xx
Such beautiful photos and so perfect for Easter!
As are yours:) Thanks so much.. they’re not surprised so much any more.. really, “expecting” would be a better description, lol:)
Thanks, Greg.. have a wonderful Easter!
Yes I am still here and I really never want to leave. Never. Ever.
You are so inspiring Smidge. The photographs are gorgeous, as always. I had your post in email on my iPhone today at the car dealer where we bought a car. All the girls passed around my phone “oooing and ahhhing” at your photos and recipe. Many copied down the recipe too….we had fun!
Yes, I’ve got the recipe queued up and ready to go for baking this weekend. Thank you for sharing!
Your photos, your recipes, your style your blog – one of my favorites indefinitely my friend
Happy Easter!
Choc Chip Uru
I can not wait to try these! Your style is so exquisite!
Wow! What a parade of color…this post is just dancing and singing in Spring Smidge. Love that these cookies have homemade crumbles. That is so cool. I’ve never used Glucose before, will have to look into that since I don’t like using corn syrup. These look so yummy. I have a cup of coffee here that they would go with quite nicely.
These photos particularly grabbed me today. The composition the colors, the happiness. Just gorgeous. And I don’t think there could be anything better than cookies with cake crumbs!
Yummy, the cookies looks so delicious. your pictures makes me drool around humming to these yummies.
Thanks so much barbara.
I’m so glad you came by:)
Thanks so much, Geni xo The glucose is very strange stuff.. Clear and super sticky, almost like clear molasses. If you’re not a fan of corn syrup, I’m not sure you’ll be crazy about this? It must hold the cookies together, I guess?? Anyway.. Happy Easter!!
Thanks so much, Kristy:) Have a wonderful Easter!!
Thanks.. They’re fun to make!
Awww, thanks (*blush*) Happy Easter to you!!!
That is so sweet that you did that.. It must have been funny for the guys.. They prefer ooing and ahhing over cars more I think;) Have a wonderful, wonderful Easter weekend!! Xo Barb
Have fun.. and have a wonderful Easter holiday!! xoxo
Thanks, Assia!!
Absolutely amazing hon! Wow! I have no words…
[...] them with some unexpectedly simple, yet exquisite Martha Stewart inspired egg cup centerpieces—Smidge calls them tasses à fleurs! Do click this link and see how simple, yet pretty they [...]
Amazing post! I’m also preparing for Sunday’s celebration with the kids here in the neighborhood. These cookies will go great with the egg hunt. Thanks a lot for this wonderful recipe.
Your blog is just the most beautiful thing!
Happy Easter!
Have a wonderful Easter:)
Thanks so much:)
Thanks xo Have a wonderful Easter!
Smidge!! Glory be! What a springy gorgeous gorgeous post! Such sweetness and light! Such cheer! Have you outdone yourself? Just possibly you have! I’ll just linger here a while if you don’t mind, feasting on this perfect loveliness. xoxo
Beautiful post!
Thank you, spree.. I believe your eyes have been feasting on some perfect loveliness as well;) xoxo
Thanks so much.. xoxo
What fun decorations and cookies! Great pastels.
Beautiful post. Thanks so much for posting the Momofuku recipe – I can’t wait to try it. Will pick up some glucose tomorrow and get busy. I think chilling the cookies on sheets before baking improves most cookies, and that parchment paper is the best, isn’t it? Love your eggshells and flowers too! Terri
Thanks so much! The only thing I’d recommend is the bread flour.. I didn’t read the section at the front that mentioned she always uses that for cookies, perhaps don’t pat down as much as I did… and I baked a bit long.. so keep an eye on them for your oven:) Good luck!!
[...] a fun and festive cookie tray these Funfetti (Momofuku) Cookies would make from Just a [...]
Oddly enough I just picked up bread flour yesterday as I wanted to try a no knead bread recipe. I haven’t make bread for ages, and I used to be a snob about “no knead” recipes, but I’m going to give it a go. I’ll try using bread flour in some other cookie recipes to see if I notice a difference. Have you swapped any others yet?
Beautiful cookies … I’ve looked at this cookbook but thought it was outside of my abilities. Maybe not, and the finished product looks great!
Cake crumb cookies? That is incredible! Love it love it love it. And those egg shells are really adorably centerpieces. What a money saver.
She’s a talented baker!! Bakeress??
Beautiful coloured eggs. That would make cooking even more exciting surely.
yum to your cookies too.
Everything about this post made me smile! The photographs, your words, the cookies (they look, wow!). Your blog is so beautiful, I love visiting!
Thanks so much, Eve:)
Yum! These look really really good.
Beautiful!
Momofuku is decidedly a source of tons of dangerously tasty stuff, especially in the sweets department. Corrupting the whole continent with deliciousness! Your presentation, however, is even prettier than anything I’ve seen the Momofuku folk do. So there.
Such colorful prettiness on the blog today!
Love, love, love your photos!!!!!!!!!!!! Love!!!
I must check out that book ! I love fun cooking – makes it even more enjoyable. And oh my gosh I love love love those eggshell flower holders.
Martha Stewart is such a great resource for things like that.. I’m not too crafty but if it’s an easy one… I’ll have a go at it!