Confetti Mochi Cookies
- Level: Easy
- Yield: 1 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 368
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 56
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 4
- Cholesterol
- 63
- Sodium
- 226
- Total: 2 hr 30 min (includes chilling and cooling times)
- Active: 30 min
Ingredients
Mochi:
1/3 cup mochiko (sweet rice flour)
2 tablespoons confectioners’ sugar
1/2 cup whole milk
1 tablespoon rainbow sprinkles
Vegetable oil, for greasing your hands
Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup rainbow sprinkles, plus more for topping
1 teaspoon flaky sea salt
Directions
- Preheat the oven to 350 degrees F.
- For the mochi: Whisk the mochiko and confectioners’ sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes.
- For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
- Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined.
- Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside.
- Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes.
- Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week.