Cultured Confetti Cookies

There’s a lot of ads out there which try to sell you things that make life better. I haven’t seen one yet directed to sprinkles though. Which is not just a shame, it feels like one of life’s great lies. Sprinkles, confetti, and tellingly funfetti, totally make life better.


But don’t rely on just my word. Ask my Cultured Confetti Cookies about it.

Cultured Confetti CookiesIf you’re prone to a bit of philosophising, you might ponder, what is more fun? Eating them or making them?Cultured Confetti Cookies

Well let me tell you.

Cultured Confetti Cookies

There is nothing not fun about making confetti cookies. 

Cultured Confetti Cookies

Not a thing.

Cultured Confetti Cookies

These cookies are completely win-win. Not only are they a rainbow riot to make, so perfect for small people to help (you have to think that vacuuming sprinkles off the floor for weeks to come is part of the great joy of living), but I’ve tweaked the recipe is that the finished product is very adult friendly – gaudy on the outside, classy on the inside. These are Cultured Confetti Cookies and they are cultured in four different ways. Cultured Confetti Cookies

First: cultured butter gives a slight euro twist to the basic crumbly melt-in-the-mouthiness of the cookie. 

Second: unsweetened Greek yogurt. You read that right. The creamy tart yogurt is a perfect foil for all that crunchy sugary confetti on the outside.

Third: double vanilla. That is, the best bourbon vanilla essence you can get, plus powdered vanilla bean.

Fourth: sea salt, gently kneaded into the dough at the end, so that little salty bursts happen from time to time, reminding you that every day can still be awesome, so long as there is a Cultured Confetti Cookie or two (or possibly even three) at hand.

It’s like having a birthday cake every day, but it’s better, because it’s hard to dunk birthday cake into your tea.

Cultured Confetti Cookies 

Makes 20. The recipe is easily doubled or tripled.


115g cultured butter
50g icing sugar
150g self raising flour
1 tbsp Unsweetened Greek yogurt
1 tsp best quality vanilla essence
1/4 tsp vanilla bean powder, or vanilla bean seeds
1/2 tsp fine sea salt

about 1/2 cup rainbow sprinkles, for coating (I used a combination of long sprinkles and “hundreds and thousands”) 


Combine all ingredients except the sea salt in a food processor until a soft dough forms. Form the dough into small balls, about the size of a walnut. Roll the balls in the sprinkles, pressing slightly to ensure a good coat. Using a round flat object, like the bottom of a glass, flatten the balls until the are about 6mm thick. Sprinkle with a few more sprinkles if desired. 
Bake the confetti cookies at 180 degrees Celsius for 12 minutes until nicely golden. Let cool on a wire rack.Cultured Confetti Cookies