Method CookiesAdd the butter and sugars to the bowl of a stand mixer and cream for 2 minutes. Add the egg and vanilla and mix briefly to incorporate.Whisk the flour, bicarb, cream of tartar and salt in a large bowl.Add the dry ingredients to the creamed butter while mixing on low speed until there is no dry flour but be careful not to overmix.Remove the bowl from the stand mixer and fold in the sprinkles. Place the bowl into the fridge for at least 2 hours to firm up the dough. This prevents the cookies from spreading out too much when they are baked.Preheat the oven to 180 ºC. Line 2 baking trays with baking paper. Use a kitchen scale to measure out 20 g portions of cookie dough and roll them into balls. Place the balls onto the baking tray evenly spread out with enough space in-between for the cookies to spread. Bake for 9 to 10 minutes until the edges just begin to brown and the centres are still soft.Let the cookies cool on the baking tray for a few minutes before transferring them to a rack to cool completely.To create a cookie for the side of your milkshake, use a sharp knife to slice a little rectangle into the cookie and then remove the cut piece. Check that your cookie will fit the thickness of your glass.MilkshakesIn a jug blender, blend 1½ cups (375 ml) First Choice Velvet Strawberry Flavoured Dairy Dessert with the ice cream. If the milkshake liquid is too thick, add another half cup a little at a time while blending to get a consistency that you are happy with. Pour the milkshake into the glasses, top with a generous swirl of canned whipped cream and a few sprinkles. Slot a cookie onto the side of each glass and finally garnish with a cherry each and a bright paper straw.