Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 2 tbsp (30g) plain non fat Greek yogurt
  • 3/4 cup (150g) unrefined cane sugar
  • 1 large egg, room temperature
  • 2 tsp (8g) pure vanilla bean paste
  • 2 cups (250g) all purpose flour
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (80g) heart shaped confetti sprinkles
  • 1 drop pink food gel

Instructions:

  1. Combine 113g softened butter, 30g yogurt, and 150g cane sugar in your mixer. Whip until the mixture looks pale and fluffy, about 3 minutes.
  2. Add the egg, 8g vanilla bean paste, and 1 drop pink gel. Beat until you smell a rich, floral vanilla aroma and the color is uniform.
  3. In a separate bowl, whisk 250g flour, 8g cornstarch, 2.5g baking soda, and 1.5g sea salt. This prevents pockets of salt or soda in the final bake.
  4. Turn the mixer to low and add the flour mixture in two batches. Mix only until the last white streaks of flour disappear.
  5. Gently fold in 80g heart shaped sprinkles using a spatula. Over mixing here will break the sprinkles and dull the colors.
  6. Cover and refrigerate for exactly 30 minutes. This hydrates the flour and prevents the cookies from spreading too thin.
  7. Scoop 1 inch balls of dough (about 25g each) and place them on a parchment lined tray. Leave 2 inches of space between each ball to allow for heat circulation.
  8. Place in a preheated 350°F (175°C) oven for 10 minutes. Remove when the edges are set but the centers still look slightly soft.
  9. Leave on the tray for 5 minutes before transferring to a wire rack. This allows the structure to set so they don't break when moved.