Who’s ready for Easter? Some people like cadbury eggs and others, like myself,
like love the malted milk eggs. Of course I had to make malted milk cookies to go with my favorite Easter candy. I love the little patches of frosting grass on these cookies. So. Stinkin. Cute.
If you don’t want to get fancy with your cookies, just go plain Jane. These malted milk cookies still taste incredible without all the fancy schmancy decorating. Better than incredible, actually.
The cookie is really chewy and I love the crackled tops. The flavor of malted milk is definitely pronounced through the cookies. That’s a great thing since that’s what I was going for. They have a slight crunch, but more chewy than anything.
My son, Lucian, who will be four in June has taken a real interest in helping mama in the kitchen. He was extremely excited to make the Easter cookies with me. He helped pipe the frosting grass on some of the cookies and add the tiny egg sprinkles. His favorite part was getting some green on his fingers. He’s all boy.
Sometimes you need a cookie that’s a little different than the norm. That’s this cookie. I originally was a little disappointed at how thin they were since I was going for a peanut butter blossom look. I didn’t expect much else since I put a load of malted milk powder into the cookies, but once I ate
one 3 or 4, I knew that this recipe couldn’t be more perfect.
So I made another batch. Then another.
Here is the frosting and tip that I used for this project.
Malted Milk Cookies
- 1/2 cup butter room temperature
- 1/4 cup shortening
- 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 3/4 cups cake flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 30 malted milk eggs optional
- green frosting optional
- Egg sprinkles optional
- Preheat oven to 350 degrees.
- In a large mixing bowl, add in the butter and shortening. Mix on medium until combined.
- Add in the brown and granulated sugars. Mix on medium until light and fluffy. This will take about 2-3 minutes.
- Add the egg and vanilla and continue to mix on medium until incorporated.
- Add in the cake flour, malted milk powder, cornstarch, and bakind soda. Mix on low until everything is incorporated.
- Using a small cookie scoop, scoop cookies onto an ungreased cookie sheet. Leave about 2 inches for the cookies to spread.
- Place in the oven to bake for about 6-7 minutes. If you make larger cookies, bake for about 10 minutes until the edges are lightly browned.
- Immediately place a malted milk egg in the center of each cookie and let cool.
- Once the cookies are completely cooled, place the green frosting in a piping bag with the grass tip. I used a premade green frosting and the tip number is 233. Pipe grass around the eggs and add some egg shaped sprinkles!
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions and Conversions sheets! Join the 5000 others who are receiving our dessert newsletters and baking challenges.