Disclosure: I’m participating in this year’s Cookies for Kid’s Cancer food blogger event. I was not compensated to write this post – I did receive items from this year’s sponsors.
Hi. Hello – it’s good to be writing again! I have so much to share with y’all, but I want to make today’s focus on a charity that I believe in. I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our event, and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Since this is a Cookies for Kids’ Cancer event, it would be wrong of me to share this charity with y’all without bringing some freshly baked cookies to the table. These confetti cookies are the BEST version of a sugar cookie that I have ever had – and that’s saying a lot (since I declared these sugar cookies to be the best ever previously). No – these cookies beat it!
A crispy exterior and a perfectly chewy interior – and the sugar cookie/vanilla flavor? OMG. Yes, please! This recipe is from the Momofoku Milk Bar cookbook – I mildly adapted it, based on experience I’ve had with cookies in this particular cookbook. I’m not sure if it’s my oven or my kitchen scale, but the three cookie recipes that I’ve made from this book (with zero changes) either burn at the edges or spread into a pancake. The flavor is there – but something almost always goes wrong! This time, though? Perfection!
Source: mildly adapted from Momofoku Milk Bar cookbook
For the Birthday Cake Crumb:
- 1/2 cup granulated sugar
- 1 1/2 tbsp. light brown sugar, lightly packed
- 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
For the Cookies:
- 16 tbsp. (2 sticks) butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 tbsp. corn syrup
- 2 eggs
- 2 tsp. clear vanilla extract
- 2 1/2 cups + 1 tbsp. all-purpose 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
- 1/2 recipe Birthday Cake Crumb
- To make the birthday cake crumb, preheat the oven to 300 degrees F.
- Combine the dry ingredients (granulated sugar, brown sugar, cake flour, baking powder, salt, and sprinkles) in a medium-sized mixing bowl and mix together until everything is well-blended. Add the oil and vanilla extract to the bowl, and mix the ingredients together until the mixture resembles small clusters.
- Spread the mixture on a parchment-paper or silicone mat lined sheet pan, and bake the mixture for 20 minutes (breaking the mixture up occasionally). The mixture should still be slightly moist to the touch, but as the crumbs cool down, they will dry and harden. Allow the crumbs to fully cool before using these in the cookie recipe. (I made these the day before I made the cookies – I find that it helps to break up this recipe into sections.)
- To make the cookies, combine the butter, sugar and corn syrup in the bowl of a stand mixer (fitted with the paddle attachment) and cream the mixture together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl, and add in the eggs & vanilla. Beat the mixture for another 7-8 minutes.
- Reduce the mixer speed to low and add in the dry ingredients (flour, milk powder, cream of tartar, baking soda, salt and sprinkles). Mix the dough on low, until it just comes together. Scrape down the sides of the bowl with a spatula, and then carefully mix in the birthday cake crumbs, until they are just barely mixed in. (You want to be careful NOT to overmix this dough.)
- Using a large cookie scoop, scoop out the dough onto a parchment or silicone mat lined sheet pan. Gently press the tops of the cookie dough scoops flat. Wrap the sheet pan in plastic wrap, and refrigerate the dough for at least an hour (or up to 1 week). (Note: do not skip this part!)
- Preheat the oven to 325 degrees F. Place the chilled cookie dough a minimum or 4 inches apart on a parchment 0r silicone mat lined sheet pan. Bake the cookies for 18 minutes, rotating the pan halfway through baking. The cookies should be lightly browned on the edges of the cookies. Allow the cookies to cool completely on the sheet pan. Enjoy!
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Martin