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.
If you’re prone to a bit of philosophising, you might ponder, what is more fun? Eating them or making them?
Well let me tell you.
There is nothing not fun about making confetti cookies.
Not a thing.
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. 
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.
ingredients
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”)
mixing
