Malted Sugar Cookies
Malted sugar cookies combine a crunchy exterior with a soft, chewy center and a unique flavor profile from malted milk powder, making them a delightful treat for any occasion.
Ingredients
Cookie Base
- ½ cup unsalted butter, divided Half melted and half cubed
- 1 cup white granulated sugar, separated ¾ cup for the mixture and the rest for rolling
- 1 large chilled egg
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup malted milk powder
- 1½ cups all-purpose flour
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.
- Melt half of the butter and cut the remaining butter into small cubes.
- In a large bowl, whisk the melted butter, butter cubes, and ¾ cup of the sugar until creamy.
- Add the egg, vanilla extract, and salt, then whisk until smooth and slightly thick.
- Stir in the baking powder, baking soda, and malted milk powder.
- Fold in the flour until a soft dough forms with no dry streaks remaining.
- Place the remaining sugar in a shallow bowl. Scoop the dough into about 20 portions and roll each one lightly in the sugar.
- Arrange the cookie dough balls evenly on the prepared baking sheets.
- Bake for 8-10 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers stay soft.
- Allow the cookies to cool directly on the baking sheets before transferring to a container.
Notes
To enhance the flavors, consider sprinkling a little sea salt on top after baking. Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze.